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

Written by Mattie    
 
4.8 (139)
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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
Rating 
 
4.0
Reviewed by Jon December 11, 2012

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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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.
Rating 
 
5.0
Reviewed by Andrea December 08, 2012

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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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!
Reviewed by Stephanie December 08, 2012

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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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.
Rating 
 
5.0
Reviewed by DeeG December 07, 2012

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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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.
Rating 
 
5.0
Reviewed by Mike December 06, 2012

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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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!
Rating 
 
5.0
Reviewed by Mike December 06, 2012

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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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.
Rating 
 
5.0
Reviewed by Christina December 06, 2012

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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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!
Rating 
 
5.0
Reviewed by Crisss December 04, 2012

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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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!
Rating 
 
5.0
Reviewed by Crisss December 04, 2012

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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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
Rating 
 
5.0
Reviewed by dbmamaz December 03, 2012

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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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.
Rating 
 
5.0
Reviewed by Casz November 28, 2012

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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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.
Rating 
 
5.0
Reviewed by sharon Engel November 28, 2012

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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How does this vegan butter "act" in pastries"? I like flaky pastry when it comes to pies. Does anyone know or has anyone tried?
Reviewed by Sam November 26, 2012

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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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!
Rating 
 
5.0
Jean B. Reviewed by Jean B. November 24, 2012
Top 50 Reviewer  -   View all my reviews (2)

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.
Reviewed by kk November 20, 2012

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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