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?
I signed up for an account here just to tell you that you MUST market this... I go out of my way to avoid all products using palm oil, which sadly means no vegan butter since they all have this. Now I will just have to not be lazy and make this myself until you market this! And thank you for putting the word out on the devastation that palm oil production causes-- extinction of the Orangutan :.( Unfortunately, not so many vegans are aware of this.
Re: type of non-dairy milk to use?
I was just wondering what your personal preference for soymilk is (like, specific brand?). I've had trouble with curdling in the past, and it's making me a little scared to try this spread.
Thanks for the great recipes!
Mattie, I tried this and I was quite pleased with my results, but I wanted to ask you how to get a more 'buttery' flavor, because my butter tasted a bit too cider vinegary.
I am in love with this recipe and I haven't even made it yet! I found this recipe a couple months ago, while looking for vegan margarine/butter replacements. I have tried Earth Balance and while it is good to saute mushrooms, not so good in my buttercream. I could taste the olive oil and the flax oil, both of which are not appealing in a sweet frosting. So finding this was my "AHHHH" moment! I ordered the lecithin online and it just came, so I am excited to get going on making what I imagine will be nothing short of amazing! Also, I was so impressed with this recipe, even with never trying it, I linked it on my blog! Thanks for this and all the other amazing recipes, truly glad I found this site!!!
I haven't even tried this yet but I have real faith in you. I am positive you really ARE a genius and should allow some company to throw scads of money at you.
I have two questions. The almond milk you used. Was it home made or retail. I'd bet I could make some homemade that would curdle or use my favorite MimicCreme since I absolutely cannot do soy.
The other question is why not sunflower lecithin? You can buy it in capsules at the health food store.
Seriously sell this invention. The worst thing about being vegan is the butter substitutes. Well, that and unfermented tofu. Please do not send a posse after me. :))
Hi, I stumbled onto this site looking for a vegan buttercream for a wedding cake I'm doing at the end of this month. The idea of making your own vegan butter is amazing! These recipes look way better than the margarines currently offered. I might actually try making a buttercream out of the cocoa butter version, but even if I don't I just wanted to say thank you for developing and sharing something so cool. I'm not a vegan and I want to make this butter!
Have you ever done frosting using this butter? I am wondering whether it will melt easily as I live in a hot climate. Coconut oil here do not solidify unless I put in fridge. Always liquid.
I had made something similar to the vegan butter recipe, but I used coconut milk and lemon juice and no soy lecithin. I didn't consider it good enough to share. I also didn't measure as precisely as you did. Or at all. :)
I was trying to work soy free. Now I am thinking I need to try the lecithin.
Also.... Did you make frosting with it?
Who are you Mattie? A genius! So, why are not you making this butter and selling it. It freezes. I just stumbled on this site. I am building The Yummy Nation, a place to buy Gourmet Gluten Free, Vegetarian, Vegan and Limited Eating Plan foods that are made fresh, flash frozen to be sold online and in health food stores and groceries who want to handle them. Please get in touch with me.
I did not like putting in all that information about myself. But now I don't care. But I am not a Twitter or Facebook person. Too much silliness and waste of time with both of them. However, I have been told I will have to get over my allergy to Twitter, that so much money is being made there.
Mitche Leigh Hunt
Cant solidified during freezing
Hi Mattie, I was so excited to find this page. I tried the recipe twice but using sunflower oil instead. Both failed (probably due to sunflower oil? I use soy lecithin granules and find it hard to dissolve. Also I used an electric beater instead of food processor as I do not have one at the moment.
Anyway, the first time after combining all ingredients, after beating for 2 mintues, the mixture was fluffy with some lecithin remain undissolved. When i pour into container, shortly after I noticed that the oil and bean curd started to separate. And after overnight freezing, the mixture did not solidify at all.
2nd trial on the next day, I use 5ml of oil lesser. I melted the lecithin in 10ml of hot water first and set aside while preparing other ingredients. After adding in the lecithin mixture with 1/2 teaspoon (instead of 1/4) xanthan gum, I notice that the separation is lesser. But again, the mixture did not solidify.
I am not sure if there is something wrong with the ingredients e.g. chinese process soymilk (with stronger bean smell and heavier soy content) vs western process soymilk, the difference in oil used or granules lecithin should be more to strengthen the emulsion?
Wonder if you have any experience to share Mattie?
Appreciate your answer as there is no vegan butter in this whole country! Many thanks!!!
Hi! The recipe looks and sounds absolutely delightful and I can't wait to try it. I'm totally new to vegan baking, so forgive me if my question is silly, but I was wondering about soy lecithin. I'm buying it online and wondering what the difference between granules and powder is, and which you use. Thank you so much!
Mattie, you are amazing! Thank you for sharing this.
Where do you get soy lecithin and xanthum gum?