How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base

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Rating 
 
5.0

replacement for lecithin?

I'm living in Asia and have not been able to find lecithin as of yet. Can anyone recommend a replacement emulsifier?

Owner's reply

Hi loofa! You may be able to take flax seed puree and strain off the gel in a water solution but I haven't tested this yet. I probably will soon due to the issues people are having obtaining lecithin and xanthan gum. If/when I do, I'll be sure to update the recipe. Good luck!

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confused

Forgive me if I've got this wrong, I'm trying to understand this. Coconut oil is solid at room temperature. This recipe is an emulsion of barely warm oil with a few other ingredients. This isn't making a liquid oil into a solid like other margarines. It's making a solid into a tastier solid. Do all emulsions introduce hydrogenated fats into the end result?

Owner's reply

Hi DeeG!

You are correct. This Vegan Butter recipe is just a blend of fats, water, flavorings and emulsifiers to get it all to play nice together. Hydrogenated oils are liquid fats that have hydrogen passed through them that changes the chemical structure of the fat, causing it to behave like a saturated (solid) fat, resulting in bad things like trans fats. My Vegan Butter recipe avoids all that.

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Rating 
 
4.0

Process is Still Likely to Create Triglicerides

I really like the recipe for making vegan butter, but I would stress that you are essentially doing the same thing chemically to the fat in your recipe as the people who make Crisco (and Earth Balance for that matter). Whenever someone makes any fat (plant, animal) more stable at room temperature (i.e. solid) the fats go through a hydrogenation process to add hydrogen to the lipid structure. This process increases the melting point of the fat. Commercial companies that make Crisco use an extrusion machine to accomplish this task. Earth Balance's process is the exact same, they just market their product differently. Butter churning breaks down the fats in cream and chemically changes them into a solid. Your process is using the speed of the food processor blades to break down the liquid fats into a structure that stays solid at room temperature. All of these processes share one thing in common; they all produce trans fats (triglycerides).

All that being said, I do really like your process and recipe. I would just caution making any claims that this process is somehow healthier than any other hydrogenation process commercial companies use. But as a DIY vegan butter recipe, I don't think there's a better one on the web.
I've included some good reading on the extrusion process and how commercial manufactures http://www.aseanfood.info/Articles/11024149.pdf

Owner's reply

Hi Jon, Thanks for your input. I think you're getting the food production procedure known as "extrusion" confused with butter production as well as vegan butter production. Food extrusion is not used for the processing of fats in the food industry as far as I'm aware. Food extrusion is used to squeeze, cook and press out products like pastas, dog food, veggie jerky, etc in a corkscrew-like configuration.

Crisco is a hydrogenated fat which is produced when hydrogen is passed through a fat (typically monounsaturated) that is liquid at room temperature. This hydrogenation process chemically alters the fat to act like a saturated fat, producing trans fats in the process. On the molecular level, the carbon chains that make up the fats are modified so they pack together more tightly, making the fat crystalize (get solid) at a lower temperature. Margarine manufacturers do this because they can take a affordable oil such as soy oil and turn it into a solid fat at a very low cost.

Fats coming from tropical regions are known as lauric fats and usually contain enough saturated fats to not need any chemical processing to make them more solid. On the molecular level, their carbon chains are also packed tightly like hydrogenated fats, but they don't contain trans fats like hydrogenated oils do.

Both Earth Balance and my method of Vegan Butter uses lauric fats blended with monounsaturated fats get the fat to a desired consistency. Mixing these fats via whisk, food processor or even by bare hand has no chemical effect and will not produce any hydrogenation related compounds. Furthermore, butter production is completely different- it involves churning which strip liquid surrounding dispersed fat globules which allows the globules to congeal into a solid mass.

There is a debate on the health aspects of plant-based saturated fats though. It depends on who you talk to in regards to whether it's more or less healthy than animal-based saturated fat. Thanks for the article link. It was a fascinating read on how extrusion effects nutrient content in foods. I'd love to get one of these but I'm about $80,000 short!
Thanks again for your input!

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Rating 
 
5.0

THANK YOU THANK YOU THANK YOU!!!

This is BY FAR the best vegan butter I have ever tasted. The flavor is complex yet simple and delicious. And yes, it doesn't leave an unwelcome oily finish in the mouth. Color is appetizing, and NO PALM OIL... YAY!!!

Thank you, I made the recipe exactly as written, using the liquid lecithin.

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Can I make this allergy free?

This sounds really great! We have pretty extreme allergies in my house and can't have things like soy or gluten. I see I can use sunflower lecithin (great sub, thanks for that!) and was wondering if anyone knows if i could use hemp milk rather than soy. I don't think rice milk would work and almond or coconut milk would taste terrible. Thanks for any feed back!

Owner's reply

Hi Stephanie, although hemp milk won't coagulate as much as soy milk and won't produce as much buttery flavors, it should still work. Let me know how it works if you get a chance to try it!

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Rating 
 
5.0

Really good butter taste

This turned out really well and was very easy. This opens up all kinds of possible variations. I think you hit the nail on the head with the addition of ACV. It's much closer to dairy butter than EB.

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Rating 
 
5.0

Yes rice milk is acidic so it curdles in tea

Ok did a quick search. I am seeing people post that rice milk curdles in tea but their soy milk didn't do that.

I checked and tea is usually alkaline. IF this is correct it confirms what I thought. To curdle rice milk you need an alkaline to reach its isoelectric point.

The way you need an acid to make soy milk(an alkaline) to reach its isoelectric point.

I have not looked at almond and the other milks listed above but have a feeling they would be the same.

I will try this tomorrow when I make some rice milk.

Owner's reply

Thanks for your input Mike! I refer to rice milk as one of the "white water milks" meaning that it really doesn't have any concrete substance to it to really do much of anything in a recipe. The curdling is most likely little rice particles separating out of suspension because there's not nearly enough protein to curdle.

This is also why protein is directly proportional to how much non-diary milks curdle. It's my understanding that alkaline solutions won't have this same effect but haven't tried it in-depth. Let me know if it works for you!

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Rating 
 
5.0

GREAT info thank you!

Mattie,

Thank you for such a DETAILED recipe and info!

My understanding is that vinegar makes the soy milk curdle (it is a neutral acidity the same as regular milk) because it took it to PH of 4.6 which happens to be the isoelectric point of soy milk as well as regular milk.

Rice milk is already acidic and an acid forming food. Perhaps this is why it didn't curdle.

I wonder if adding an alkaline would make it curdle?

Off to see what the isoelectric point is of rice milk and to find an liquid alkaline which will take it to that PH.

Thank you again!

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Rating 
 
5.0

This is AWESOME

I decided to become vegan in September, and one thing I missed more than anything, was garlic butter. So I decided to try this recipe (but also substituted the xanthan gum with chia seeds), and I love it. I made a blind test for my cousin, who couldn't taste which was her butter and which was my vegan "butter". Oh, and it was easy and fun to make once I had converted all the measurements. Thank you so much for this.

Owner's reply

Glad this worked out Christina! That's great you had such great success with the chia seeds and on the taste test. I'm planning on doing further testing with chia seeds, flax seeds and okra pods to see if I can get around using the lecithin and xanthan gums. I'll update the recipe if any of these work out in the future.

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Rating 
 
5.0

A few notes for vegan butter recipe

I forgot to mention. I made two separate batches and in one I accidently added the lecithin to the heated oil before it cooled and this was actually a good thing, since in the other batch it didn't mix completely, I could still see bits. Also, for anyone who prefers or needs a little yellow -a tiny, tiny bit of tumeric does the trick!

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Rating 
 
5.0

OMG this stuff is wonderful!

In 2001, my husband and his grandfather went on a dairy splurge (or second childhood, you choose) Yoohoo, grilled cheese, chocolate milk, chocolate malted milk, etc. After 2 weeks, my husband began breaking out in a very ugly rash, sebaceous excema. I won't describe it but it was seriously ugly. After some internet research, I suggested milk allergy, after 2 days without dairy his skin started healing. For the last 12 years he has been living dairy-free. The allergy has lessened somewhat but occasionally he'll get a stomach ache, rash even throat swelling! There is dairy hidden everywhere! I looked for this recipe because I wanted to make croissants, he misses chocolate croissants especially. OMG, this is so awesome! I did lab research and was very impressed and grateful for your careful research. Husband says it tastes like the wonderful creamery butter you get at farmer's markets. Even after 12 years, he remembers the taste, so thank you for making his life richer, I love him so much, I really appreciate all you did to bring this recipe to the online seekers!

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Rating 
 
5.0

Thank you for saving thanksgiving!

Finding a butter sub is such a hard challenge! we are avoiding dairy, soy and canola. Which leaves us plain coconut oil or palm oil shortening. I made the regular vegan butter using hemp milk (and extra vinegar lol), guar gum (problems w xanthan) and untoasted sesame seed for the oil, because i bought it by accident and love its flavor and texture. the butter smelled a bit of vinegar to me - but i dont really use butter on bread, i used it for baking, and for that it was fantastic! thank you

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Rating 
 
5.0

Oh. My. Gosh. Amazing!

This recipe is utterly amazing. Please commercialise it! While the bulk of it is still cooling I've drizzled some onto a piece of toast... Yum. High praise from someone who only used butter, never margarine, until a year ago when I went largely dairy free (BCM7 free) and gluten free. This will be tested in gluten free puff pastry shortly... the reason I attempted this recipe. THANKS. p.s. in Australia, use Bonsoy Soy Milk, Cornwells Apple Cider Vinegar, Cloud Nine Coconut Oil Organic (unrefined but naturally purified to remove taste and odour). I bought two soys, chose the more strongly aromatic, two apple cider vinegars, chose the less aromatic, superb results.

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Rating 
 
5.0

I get my coconut oil from therawfoodworld.com in gallon tubs. It is raw though and costs $59.95 unless they are having a special. Thank you so much, Mattie, for sharing this recipe. We are all (including the animals) grateful that you willingly share vegan recipes to help people steer clear of animal products.

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Yay!

How does this vegan butter "act" in pastries"? I like flaky pastry when it comes to pies. Does anyone know or has anyone tried?

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Rating 
 
5.0

An extraordinarily rich, creamy butter!

Bravo, Mattie, for sharing with us this superlative recipe, which produces an extraordinarily rich, creamy, buttery-tasting vegan butter! I'm recently vegan by necessity (due to diverticulitis) and have been bemoaning the need to give up my beloved pies, cakes, cookies, waffles, pancakes, and biscuits. I assumed that I was doomed to a future of ersatz, non-buttery, artificial tasting “butter” spreads and tasteless baked goods – until I made Mattie’s vegan butter last week. That butter was so wonderful that I used it all within a week on my whole-grain toast, rice pilaf, pasta, roasted potatoes, and morning oatmeal. (For three days my husband thought I was pulling his leg and was actually using an imported European butter from Whole Foods!) Earlier today I made Mattie’s luscious Ultimate Brownies, as well as his velvety smooth Chocolate Frosting. This vegan butter bakes as well as it blends into biscuit dough and melts on toast and waffles. It displays all the versatile qualities of an excellent dairy butter. Thank you so much for this extraordinary recipe, Mattie! I foresee many, many years of baking and enjoying a variety of delicious pastries, cakes, pies, cookies, and brownies. I intend to try Mattie's pie crust next, and I've no doubt it will be as excellent as his butter and brownie recipes. Yes, there is indeed life after dairy butter! Thank you again, Mattie!

Owner's reply

So glad the Vegan Butter worked out for you Jean!

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Can you use rice milk instead of soy milk? Also can you make the butter without 1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules as i cannot by it where i live.

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What kind of soy milk?

Wow! I'm inspired to try this. Do you use unsweetened soy milk? Is there any particular brand of soy milk you find works best? (boxed, shelf-stable varieties vs. refrigerated ones, etc?) Thanks!

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Plants and cholesterol

@umpah

Plants (including coconut) DO contain cholesterol, but in much smaller quantities than typically found in animal products - http://chemistry.osu.edu/~gopalan.5/file/7B.PDF

Cholesterol in food isn't really the issue either, it's the amount of saturated fat in your diet that matters when it comes to your health - http://www.nhs.uk/conditions/Cholesterol/Pages/Introduction.aspx

As with most things, a healthy diet and lifestyle with a few indulgences will not do you any harm, and will probably make you a happier person too :)

I'll be trying out this butter soon, it sounds lush!

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Rating 
 
5.0

No microwave.

Hello - any suggestions for melting if one doesn't have a microwave?How long to melt on the stove, thanks!

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Rating 
 
5.0

Vegan Butter

I made this today and it is OUTSTANDING!!!!!! You, my friend are a culinary genious. Thanks so much for this recipe:-)

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Vegan Butter

I have just ordered the necessary items I will need to make this vegan butter and will be purchasing the chia seeds as a substitute. Very excited to try as although we love Earth Balance we do not want to be using any palm oil. The reviews rate this very highly and looking forward to trying for myself. Thank you.

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Rating 
 
5.0

Amazing

I gathered the necessary ingredients for this from Amazon.com, and gave it a shot, with the substituted ground chia seeds that another commenter recommended. This is an incredible recipe, and I can't believe how well it mimics the taste of dairy butter. With ingredients like coconut oil, I didn't know what to expect... But the flavor is spot on. So much better than margarine, which I hate.

Two notes are that the recipe makes a small amount, about one or two regular sticks. I tripled it to fit two of the silicone ice trays. Secondly, you should know that using ground chia seeds gives the (otherwise golden) butter a peppered appearance, even though finely ground. Doesn't bother me, though, and worked very well. Truly amazing!

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Rating 
 
5.0

Well this changes EVERYTHING!

I am a new vegan and to be honest the thing I miss the most - the only thing I can't seem to duplicate - is butter. I've yet to try Earth Balance, but have a hard time with the palm oil in it - I love orangutans too much :).

So can someone tell me - what gives this butter it's "buttery" taste? The cider vinegar and the curdled soy milk? I'm just curious.

I have issues consuming unfermented soy, but will make the concession for this delicious recipe!

I'll be definitely making it with the chia sub and the sunflower lecithin (thanks June!).

Any idea if another type of secondary oil - like a nut oil or extra light olive oil - will work with the coconut oil? If no one knows I guess I'll just have to try it out and let you know!

Thanks for this truly LIFE CHANGING recipe!

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Buy a vegan milk that does not contain vitamin A Palmitate, which is derived from palm oil.

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Can I use fruit pectin instead of lecithin and xan

I went to the market and cannot find either one. I did find fruit pectin. I also see suggestions for agar agar and chia seeds, but I have yet to find those also. I might be able to get chia seeds in a bigger city in Costa Rica, but I'm in a small town and so I have to alter many recipes.
Do you think fruit pectin would work? I do have flax seeds also and a grinder.

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Any idea if I could make this with asian soy milk? I'm from asia and I can't find american brand soymilks like Silk.
Is it possible to substitue the lecithin with flax? Considering the fact that the lecithin is used for emulsification, egg (yolks?) are emulsifiers and flax is an egg sub.
Thank you so much! :)
(Not actually vegan, but trying to lead a healthier lifestyle)

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Thanks!

I'm just learning about the Vegan diet... I doubt I'll go all-vegan, but I definitely appreciate and recognize the value. Nonetheless, I didn't know that you could make vegan butter, so thanks, but thank you for an informative and beautiful posting - great pics and structure. :)

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Rating 
 
4.0

vegan butter

Could i use guar gum in place of xanthan gum?

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Vegan Butter

YIPEE!!!!!!!!! Chia Seeds AND Agar Agar work so well in your vegan butter recipe...and not coconut flavor at all so tastes like real butter!!!!!!!!!!!...I did not need to go further with Arrowroot or Flax Seeds as I am completely satisfied with Chia and Agar Agar results...Mattie: if it wasn't for your recipe I would have never know the basics for formula/ingredients so I am grateful you posted this recipe... the only change in the Chia Seed or Agar Agar Butter is:
1)...omit the Xanthan Gum. add 3 T. finely ground Chia Seeds (grind almost to powder in spice grinder) or 3 T. Agar Agar Flakes to 2).
2)... Add soy milk. apple cider vinegar. salt. 3 T. finely ground Chia Seeds or Agar Agar Flakes and let sit until curdled (15-20 minutes instead as Chias and Agar Agar have to turn glutinous so it will bind)
4)...add coconut oil (did not put in microwave - left solid). sunflower or safflower oil. Sunflower Lecithin.(I used Sunflower Lecithin as it is healthier than Soy Lecithin for me) and Chia Seed or Agar Agar mixture blending until emulsified. I had to change for my allergy but you Mattie started something good for all who care to listen and experiment for their daily wellness... Blessings...

Owner's reply

So glad this worked out June! I would expect the chia seeds to feel grainy on the palate but maybe not if you grind them way down. Good to know you also had great results with agar. Thanks so much for sharing and I'm so glad you were able to engineer your way to tasty vegan butter!

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