Mattie, these recipes are brilliant! Quick question: will guar gum work in place of xanthan gum?
this recipe looks great! but i wonder, how do you think this would taste in mashed potatoes? would it still give it that same buttery taste that earth balance gives it?
Anything without Coconut?
This is an excellent article. It is well thought out and presented in an excellent format. I also appreciate your concern about palm and habitat destruction.
I have food allergies and cannot have palm or coconut products, corn, and dairy (among other things). That means I no longer have any butter alternatives other than hydrogenated soybean shortening. Do you have any other suggestions for fats that will work to create a vegan butter? Other than the one using cocoa butter, that is. I am looking forward to making a batch to use for baking desserts, but there are some uses that really shouldn't have a chocolate flavor.
Thank you for any suggestions that you might be able to offer.
Great Vegan Butter
I hope you get a patent for your recipes! With all the scientific information, you sound like Alton Brown. Are you related? ;-) Thanks so much!
Thank you for the fantastic recipe! I made the regular one, all my friends and me were amazed! I use it for my cookies and nut spreads as well! Works great!
Only one thing - I kept it in the plastic box and I noticed that water started condensing on the lid after a short time. I thought that could be a problem if I would like to keep my butter for a longer time - it could cause the mold. It actually happened to my first batch after 20 days :-(. Do you know how could we prevent this condensation?
What inspiration! I love all the different flavors you came up with too. I started reading this article and thought that making vegan butter would be difficult, but it seems fairly easy. I really appreciate the great detail too, it will help me when I make this tonight! Thanks again!
Fantastic resource, thank you!
Wow -- thanks for all the experiments you've done -- and for sharing these in such an organized format. (Being a non-scientific person, I found your explanations very understandable, phew!)
I've been using your fantastic post as my primary resource for developing non-dairy butters using the Thermomix kitchen appliance. I'm excited to try these, and variations there of, and will let you know now it goes. Many thanks :)
Can u help me make cheese
Just wanted to follow up - thank you for responding to my question about the lecithin. I doubled the xanthan and it worked out great! I'm so happy for this recipe as it has saved my allergic family's Christmas! I'll for sure be using this in my Xmas baking and in buttercream - thank you SO much!
"I can't believe it's not butter!"
I made the butter and am very proud. Thanks for a wonderful recipe. I didn't find it to be "vinegary" I think that more so happens if one is not a normally a vinegar user. Also, I told my grandmother about it and she mentioned maybe adding turmeric if you want it yellow. Just an idea...anyways I look forward to trying other recipes on your site. Keep with the science experiments!
Hi Mattie, Thankyou for your reply, *Liquid* lecithin is not available in the UK, *powdered* lecithin is available, can I use powdered lecithin to make the butter, and if so, how do I use it in your recipe? Thanks in advance. Prema
Can't wait to try this!
Hi - I'm dying to try the white choc butter - I'm vegan and nursing my highly allergic toddler so we also have to avoid all nuts, soy, sunflower, coconut, legumes, safflower and flax - so I guess I'm stuck using hemp milk but since I can't use either lecithin, can I add extra xanthan gum? I'm praying something will work. Thanks!
My family is vegan...no egg, no dairy, no meat. We also try to stay away from extracted oils. I am just curious how much better this butter is since it has a lot of coconut oil and some canola oil? It seems like alot of vegan recipes may be egg or dairy free but contain a lot of oil or refined sugar. Help?
I made the regular one about three weeks ago, and loved it so made the herbed and white chocolate flavours a week later too. Amazing! However, a few days ago I noticed that the regular one had grown mold! I have stored it in the fridge obviously, and it wasn't contaminated with anything to my knowledge - the mold is growing on the surface parts rather than where the knife has been. Any ideas on how to prevent this? I am worried the others will turn moldy too soon.
Vegan magic! I could not believe how easy and awesome this is! Magic I tell you! Magic! I've made the regular butter a couple of times now and it tastes fantastic! I am looking forward to trying to bake with it! Thank you so much for sharing this recipe! It really has opened my eyes to what can be accomplished in my kitchen! Thank you!
Cef De Cuisine
Fantastic, as soon as I get the soy lecithin I am going to try all these butters. Wow! this is a very easy process.
where can i get liquid soy lecithin
Where do I find those ingredients?
Can't wait to try this. My husband is going vegan and if I can find tasty alternatives, I probably would too! One question...where do I find soy lethicin and xanthan gum??? Thanks!
I am allergic to soy and all tree nuts. I could use sunflower lecithin instead of soy, but don't know what to substitute for the soy milk. Any suggestions?
Hi Mattie, here in the UK liquid lecithin is not available, except in 25 kgs lots. Im going to keep up the search and include Europe, meanwhile is there any alternative to the liquid lecithin?
Thanks for your recipe,
Most kind regards,
I'm excited to try this recipe! I'm just curious on the fat content of this butter, I know Earth Balance's total fat content is 17% (11 g) for 1 tbsp. If you have an idea I'd love to know!
This sounds fantastic:) I admire the scientific approach you've taken in order to produce something that appears to work - can't wait to try it. thank you:)
Mattie: I'd love to submit a recipe. I just, um, don't have one.
I had a GF all purpose white rice flour mix in my fridge which I made so long ago, I don't know what was in it.
1/2 C Vegan Butter
1/4 C Vanilla Sugar
1 C GF Flour Mix
1 tsp Ground Chia Seed
2 tsp Vanilla Extract
When I made the butter I used home made nut milk and lemon juice because I'm allergic to soy and vinegar.
Cream butter and sugar until nice and fluffy.
Add vanilla extract.
Add flour mixed with ground chia a little at a time until well
Place on wax paper and press into 1/2" round
Refrigerate about an hour
Preheat oven to 350 F
Cut into 8 wedges
Bake until edges are just brown.
Cool at least 10 minutes.
Do a happy dance.
I am so turning this into pie crust for Thanksgiving.
OMG. I am a complete idiot. I made this recipe over a month ago and was afraid to try it. IDIOT!!!
I had to make changes-- Lemon Juice for the Vinegar; Light Olive Oil for the Canola; and Sunflower Lecithin for the Soy.
I just ate an entire batch of Gluten Free Shortbread. Holy Moly.
Never, Never, Never buying Earth Balance or Spectrum again.
How to Make Vegan Butter
This looks great. I can't wait to try it! Thanks
This is Amazing!
This is amazing Mattie! I love it, great job. I'll try it soon and write a detailed review for you.
does it have to be canola oil?
Like I stated in my previous comment (Can't wait!), I knew this would be amazing and it is!! The directions were easy to follow, it froze beautifully and it looks like butter! The only thing is the "vinegary" taste that Liz mentioned, but I plan on trying the cream of tartar you suggested. I'm not so much looking for a butter taste, just something that can act like butter when I veganize my favorite recipes! Again, thank you for this and the other amazing recipes!!
OH.MY.GOODNESS! Thou art a genius!! does the coconut flavour come through strongly on the coconut versions? is that a silly question?