I think I love you
I was looking for a vegan palm-oil free margarine which cannot be found anywhere around here in Switzerland - and then I fell in love with your recipe.
As I was too lazy to get some xanthan I just tried it without this magical ingredient - and it woked so well already I'm now a frequent coconut-oil buyer in my shop around the corner.
So I think I should get a box full of the xanthanian wonder and go ahead in buttering =)
Thank you so much!
Do you think this can be used if something like melted butter is required, e.g. for cinnamon rolls?
Best from Switzerland!
ingrediants in weight measurements?
I LOVE this recipe the only thing that would make it even better is to have all the ingredients in ounces or grams rather than cups and spoons, is this possible? Many thanks!!!
Excited to try!
Thanks so much for this; I am really looking forward to trying! And was just about to order the mold you suggest, but I am wondering how to measure for baking? Does the size of the cubes compare well to standard butter molds? Thanks so much!
follow up comment on my previous question. i used soya lecethin granules which i bought from health store. i also found the xanthan gum in the same store. tried to do it again with all the ingredient posted above. but still oil and water separated every time i take it out from the fridge.
Just tried making this and it is fairly easy, but the end result for me was too much cider vinegar and not enough salt. Next time I'll try reducing the cider and a tiny bit more salt.
Question - I'd like to try making an Olive Oil spread - do you think substituting the sunflower oil for Extra Virgin Olive Oil would work?
So glad to have found this!
I have been searching and searching the shops and online for a vegan butter (and shortening) that doesn't contain palm oil, all the while getting more and more hopeless.
I want to bake cookies for animal rescue charities, but I just can't see how morally I can do it, unless all the ingredients in the cookies don't cause harm to animals. Palm oil does directly cause harm to animals. And there's my conundrum!
I've contacted all the major companies in the UK, and they all tell me the same thing. That the palm oil they use is RSPO certified. But the system seems to be flawed, and I don't think what's on offer is good enough.
So I was very happy to come across you recipes for vegan butter and shortening! :)
I've got a couple of questions though, hope you can answer!
1. I've got access to soy milk (6% soy beans, water, apple juice concentrate, and salt) but also soy cream (Water,Sunflower Oil (8.4%) ,Hulled Soya Beans (3.8%) ,Modified Tapioca Starch ,Fructose-Glucose Syrup ,Emulsifiers (Soya Lecithin, Sucrose Esters of Fatty Acids) ,Thickeners (Locust Bean Gum, Carrageenan) ,Flavouring ,Sea Salt ,Antioxidant (Tocopherol-Rich Extract)
Which do you think would yield a more buttery flavour?
2. I noticed you mentioned a few months ago that coconut vinegar gives a more buttery flavour, would you think it is worth purchasing for baking cookies (as it's quite expensive)?
3. Also bit of a silly one, would the fact that the butter/shortening has a short shelf life, effect the shelf life of the end product do you think? I want to make sure I can send the cookies out and not worry about them going moldy too quickly.
And finally. You should definitely start up a vegan butter/shortening company!!! I would be your first overseas customer! :D
great article - about the moldy problem
Looking forward to trying this.
Some ideas on the mold:
- Might try adding vitamin E to the oil.
- might try using a stainless steel butter enclosure (stainless kills bacteria)
- might spray or dip just the outside with a full-strength Vit C solution saturated with lecithin (so the solution will bond to the outside of the butter). This shouldn't affect the taste of each butter slice.
Hi, Mattie, and thank you for your amazing vegan recipes. I want to make your Vegan Butter but would prefer using homemade soy milk due to GMO issues. Do you make your own or use packaged? I'm asking because packaged non-dairy milks usually contain xanthum gum or some other emulsifier. If you're using packaged and I'm using home made should I add extra xanthum gum or soy lecithin? Your advice is greatly appreciated.
Wow - Amazing
Made so far the non-refined version and the banana butter. OMFG so good...recently learned that I have a low tolerance for lactose but love me some butter. I used unsweetened Almond milk in my recipe and worked fine.
Question about baking - is it a 1-1 swap for regular butter?
Seriously - so flipping good!
hi, tried doing it with refined coconut edible oil, but oil and soy milk keeps on separating every time i let it out of the fridge
Thanks for the recipe! I've been trying to stray away from things like Earth Balance because of the palm oil scenario and this gives me hope. Would I be able to use unrefined coconut oil instead of refined? Or would it give the butter too much of a coconut-y taste?
How long will this stay good in fridge
Thanks so much for posting this recipe. It's easy and a great alternative to Earth Balance which still uses palm oil. I find that when I store the cubes in the fridge (after they've been frozen) they appear to look moldy within a few weeks. What's been your experience with how long this will stay good in the fridge?
versatile and tasty
Thank you for posting this recipe. I learned a great deal from your fats article mattie. I have made this recipe a few times the buttery taste is so close to dairy butter. This is perfect for my pie crust. I used the regular butter for my first attempt at croissant making, I will be making the European style butter next.
Thank you for applying your chemistry inclined mind to vegan recipes!!!
A couple things, just to preface, I sub'd the xanthan gum for guar gum as I am sticking with all organic ingredients.
-That being said, I've made two batches now and both have filled up a little over three squares in the Tovolo ice tray, is that about right?
-I noticed when I was heating the butter on medium high heat that it started to brown and solidify a bit... is that normal?
-I'm making it primarily to use on my cupcakes and although the flavor is great, after creating my frosting I can still smell the vinegar, not taste, only smell. It's bothersome and I'm wondering if you've tried the recipe with the lemon, salt and agar agar instead?
Thanks so much again!
Very Happy With My First Attempt!!
I tired this recipe for the first time today using coconut milk and sunflower lecithin and my hand held immersion blender and I am very happy with the results! Thank you for working on and sharing this recipe. I am going to play a little with reducing the salt and vinegar, trying other acids and maybe increasing the gum or mixing with coco butter but still very happy with the initial results. I was a vegan for 8 years but became soy and gluten intolerant in 2009 and went back to eating meat, eggs and dairy. I feel my health has suffered and am slowly going back to a vegan/vegetarian hybrid of something, lol. And I have been baking from scratch for almost 50 years and have to re-learn and try new gluten -free recipes. I have friends that have food allergies so I have been working on vegan baking, this is perfect! Thanks again
substitute psyllium husk powder for xanthan gum!
Hi! First of all, I wanted to thank you, Mattie, for this wonderful recipe. I love how you delved into the science of creating butter. That's how I approach my cooking/baking as well. I'm not vegan but I'm allergic to dairy so this recipe has been a godsend!
For those of you who don't like to use gums, I just wanted to share that I was able to successfully use psyllium husk powder in lieu of the xanthan! I ground up whole husk psyllium in my spice grinder to a fine powder and substituted 1:1 for the xanthan. Since the soluble fiber in psyllium husk is hydrophilic in nature, it worked very similarly to xanthan (it held bubbles when whipped and made the butter malleable). Since the psyllium is ground up into a fine powder, it doesn't make the butter grainy. It doesn't negatively contribute to the taste profile, either.
I haven't made this yet. Rather I wanted to say thank you for posting it. Since learning about palm oil, I've thought that we just were not going to be eating desserts (or at least not most of them) anymore (not that that would be a bad thing for our health, but the holidays are coming up and nice to have a treat). This is very helpful.
a question from Argentina
Hello! I think this recipe is great. Here, we almost dont have vegan (or healthier) options. So I was wondering if i could replace the coconout oil for sunflower oil? or maybe for a coconout butter (that i made at home)! thank you so much for all the information!
can't wait to try this
I actually came across this post doing a search to try to find Earth Balance sticks in bulk! I like to bake regularly and, accordingly, blow through a lot of Earth Balance (read: blow through a lot of money on vegan butter!).
I was thinking: I need to buy this stuff in bulk and just freeze some of it so I always have a supply.
But, this sounds intriguing.... my number one priority is that it works seamlessly in place of Earth Balance (which most vegan baking books call for), followed closely by taste and price.
Question: since I don't normally buy soy milk (quit using it when almond and coconut milks became readily available, based on taste), can you recommend a particular brand?
Do you want something unsweetened or do you want "plain"?
Back when I bought soy milk regularly, I used unsweetened Silk but maybe there is something better? I keep a canister of powdered (Better than Milk brand) soy milk (which I actually like MUCH better than the soy milk I used to buy but I think that is because the powdered stuff has more additives and is much sweeter) but that may not be the best choice for making vegan butter. Any thoughts?
I have also noticed, very recently, several cookbook authors recommending soy milk as the first choice for certain recipes (so maybe I need to start keeping some on hand?).
My husband became lactose intolerant three years ago and that put an end to many things I used to make. While we are not vegan, I have turned to many vegan items to substitute for what I used to use. We have recently come across a soy heavy cream! Worked wonders in mashed potatoes! I am wondering if you have experimented with this at all. We got it from Trader Joe's in St. Louis.
Making the butter smoother
Sometimes when I make your awesome butter, the consistency turns out to be a bit grainy.
Something closer to solid coconut oil texture. I'd like my butter to be creamier, of course, and closer to real butter in smoothness.
Can't put my finger on the reason, though, since minor changes in measurements can occur.
So from your experience, which ingredient in this recipe contributes the most to smoothness
Would you improve the grainy mouth feel, by decreasing the amount of coconut oil,
Or better add more lecithin to the mixture?
Also, do you think that the type of lecithin used, contributes to different results?
I could, of course, spend hours experimenting until I got it right.
But I was hoping that your understanding of raw materials could make it more efficient. :)
I am so glad that I found this site! As a recent vegan convert upon my return to the states (I'd been living in Japan for nine years. Japan is extremely unfriendly to vegetarians, let alone vegans!), I was looking for a recipe for vegan butter to spread on my toast.
This butter is amazing!! It's smooth and looks and smells more like buttery spreads than butter itself does, which is perfect for me! It is a little bit hard, so I suggest replacing more of the coconut oil with olive. I will be doing this next time to see if it works for me!
Amazing taste, though! Nice and salty!
For the majority of my adult life I have been interested in plant based diet, yet could never find the ultimate motivation, well cholesterol of 264 was my final motivator. While looking for alternatives to some of my 'fridge and pantry staples I stumbled upon your website. Just made my first batch of vegan butter and I'll I can say is YUM!!!!! Spread it on raisin toast and was delish! I have read several of your recipes and am very much looking forward to testing them out. Now with my butter I'm good to go! Thanks for your care and devotion : )
So glad I found you!
I was looking for recipes for vegan dough enhancers when I found your website and I am so glad. There is a wealth of information here that I will be utilizing starting with this wonderful recipe. Time to sign off and go raid my kitchen to see if I have all the ingredients, if not then off to Whole Foods... here I come so I can make your Vegan Butter recipe. Thank you for sharing.
Perfect recipe imperfect chef!
I made this with two variations, one deliberate one less so. I used the granulated lecithin as that's all my local Green Shop had on the shelf and it left a slightly grainy finish to the butter but as the texture and consistency were perfect I deem that not to be a problem.
I didn't write down the ingredients I needed when I went shopping and so forgot that the coconut oil needed to be refined. I bought raw unrefined and entirely predictably this produced a coconut flavoured butter. However I didn't mind the taste even on toast with Marmite and in baking or frying for some recipes it was a real plus. My next batch will be with refined coconut oil so I'll be intrigued to see if there is any difference.
All in all I thoroughly recommend this recipe.