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

Written by Mattie    
 
4.8 (133)
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In reply to "that person" who says coconut oil is not the great product we all think it is. . . . do more research. Coconut oil contains MCTs; medium chain triglycerides. The fat in coconut oil is NOT stored as fat in our bodies but helps with the efficient burning of energy. Coconut oil has countless health benefits. This is not "new hype". Coconut oil has been around for a long time and there are numerous studies you can read about it. You're not a downer, you're just mis-informed. If you know how to ferret out the proper information on the internet , you'd see how wonderful coconut oil really is :)
Rating 
 
4.0
vegangirl123 Reviewed by vegangirl123 July 18, 2014
Top 50 Reviewer  -   View all my reviews (2)

In reply to "that person" who says coconut oil is not the great product we all think it is. . . . do more research. Coconut oil contains MCTs; medium chain triglycerides. The fat in coconut oil is NOT stored as fat in our bodies but helps with the efficient burning of energy. Coconut oil has countless health benefits. This is not "new hype". Coconut oil has been around for a long time and there are numerous studies you can read about it. You're not a downer, you're just mis-informed. If you know how to ferret out the proper information on the internet , you'd see how wonderful coconut oil really is :)

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I love all of the food science behind this, very fascinating! I will definitely be trying this out in the future. I tried looking through the comments on the off-chance the question had already been asked, but only got through five pages before reading fatigue set in, so please forgive me if a similar question has been asked.

If one were trying to just make a liquid butter FLAVOR (sort of similar to the artificial butter flavors like McCormick's, Adam's Best, etc.), would the first part of the recipe be sufficient (curdled soy milk part)? Obviously, not as concentrated as those artificial extracts one buys from the store. but volume isn't necessarily important as flavor. I'm trying to refine some recipes for "butterbeer", both hot and cold, and those extracts are A) way too expensive to go through as often as I do, and B) I have no idea what's in them, so if I could make my own up and control the ingredients that'd be even better. An added bonus C) on being vegan, for many many reasons.

If I understood correctly, soy milk yields the most buttery flavor due to the protein content. From your tests, did you notice anything in particular that seemed to boost the buttery flavor? I'm aiming to try and keep it liquid for my tests without necessarily making the butter completely, as melted butter doesn't seem to mix the best with cold carbonated water (I'm guessing due to the oil content).
Reviewed by Amanda July 02, 2014

Intriguing!

I love all of the food science behind this, very fascinating! I will definitely be trying this out in the future. I tried looking through the comments on the off-chance the question had already been asked, but only got through five pages before reading fatigue set in, so please forgive me if a similar question has been asked.

If one were trying to just make a liquid butter FLAVOR (sort of similar to the artificial butter flavors like McCormick's, Adam's Best, etc.), would the first part of the recipe be sufficient (curdled soy milk part)? Obviously, not as concentrated as those artificial extracts one buys from the store. but volume isn't necessarily important as flavor. I'm trying to refine some recipes for "butterbeer", both hot and cold, and those extracts are A) way too expensive to go through as often as I do, and B) I have no idea what's in them, so if I could make my own up and control the ingredients that'd be even better. An added bonus C) on being vegan, for many many reasons.

If I understood correctly, soy milk yields the most buttery flavor due to the protein content. From your tests, did you notice anything in particular that seemed to boost the buttery flavor? I'm aiming to try and keep it liquid for my tests without necessarily making the butter completely, as melted butter doesn't seem to mix the best with cold carbonated water (I'm guessing due to the oil content).

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This butter was great, but I'm not sure if my soy milk curdled enough when I made it. I was wondering if you used sweetened or unsweetened soy milk?
Rating 
 
5.0
Reviewed by Alysha June 26, 2014

sweetened milk?

This butter was great, but I'm not sure if my soy milk curdled enough when I made it. I was wondering if you used sweetened or unsweetened soy milk?

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bless you for sharing this! i subbed ground chia seeds for the last 2 ingredients, and it turned out really well. i'd rather dip bread in olive oil than use something like earth balance. the texture and melting quality of this was perfect! delicious in your chewy vegan chocolate chip cookies too. you've made life much more bearable for this mom of a baby with 10+ food allergies! :) if he's clear on soy, we will be all set, thanks to you!
Rating 
 
5.0
katymc Reviewed by katymc June 06, 2014
Top 50 Reviewer  -   View all my reviews (2)

No More Earth Balance for Us!

bless you for sharing this! i subbed ground chia seeds for the last 2 ingredients, and it turned out really well. i'd rather dip bread in olive oil than use something like earth balance. the texture and melting quality of this was perfect! delicious in your chewy vegan chocolate chip cookies too. you've made life much more bearable for this mom of a baby with 10+ food allergies! :) if he's clear on soy, we will be all set, thanks to you!

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I don't want to be "that person," but coconut, regardless of the new hype on the product and the mis-information about it spreading like wild fire all over the internet is actually a saturated fat and yes, contrary to popular belief, your body will store this fat and it will raise your blood lypids and cholesterol levels. I am trying desperately to find and alternative that is neither a saturated fat, nor a trans fat product. I won't use soy or oils of any kind. It would just be amazing if someone on this forum new of anything or could come up with anything that might actually work. Thanks so much! Sorry for the downer. :/
Rating 
 
5.0
Trisha Reviewed by Trisha June 02, 2014
Top 500 Reviewer  -   View all my reviews (1)

I don't want to be "that person," but coconut, regardless of the new hype on the product and the mis-information about it spreading like wild fire all over the internet is actually a saturated fat and yes, contrary to popular belief, your body will store this fat and it will raise your blood lypids and cholesterol levels. I am trying desperately to find and alternative that is neither a saturated fat, nor a trans fat product. I won't use soy or oils of any kind. It would just be amazing if someone on this forum new of anything or could come up with anything that might actually work. Thanks so much! Sorry for the downer. :/

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the only problem is that i only made 1 batch. and it's already gone. will remedy that situation tomorrow, officially known in the house as "vegan butter making day." i used soy lecithin granules which did not dissolve, but like others have mentioned, it didn't seem to affect the outcome of the butter or the baked goods i made with it. i used it in the Chewy Vegan Chocolate Chip Cookies (by far one of the BEST cookie recipes i have ever made), and used the leftover in place of some shortening for biscuits. i actually felt kind of bad mixing it with the shortening. there's something so special about fresh, high quality butter. i feel like i was gifted this recipe. thank you Mattie!!!
Rating 
 
5.0
verveine Reviewed by verveine May 31, 2014
Top 50 Reviewer  -   View all my reviews (3)

like buttah

the only problem is that i only made 1 batch. and it's already gone. will remedy that situation tomorrow, officially known in the house as "vegan butter making day." i used soy lecithin granules which did not dissolve, but like others have mentioned, it didn't seem to affect the outcome of the butter or the baked goods i made with it. i used it in the Chewy Vegan Chocolate Chip Cookies (by far one of the BEST cookie recipes i have ever made), and used the leftover in place of some shortening for biscuits. i actually felt kind of bad mixing it with the shortening. there's something so special about fresh, high quality butter. i feel like i was gifted this recipe. thank you Mattie!!!

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Does it matter if you use coconut sap vinegar or coconut water vinegar when making vegan butter?
charj Reviewed by charj May 30, 2014
Top 500 Reviewer  -   View all my reviews (1)

Coconut Sap Vinegar Vs. Coconut Water Vinegar

Does it matter if you use coconut sap vinegar or coconut water vinegar when making vegan butter?

Owner's reply

Great question charj! I believe I'm using coconut vinegar derived from coconut water in this Vegan Butter.

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want to know if coconut oil can be substituted? it has high saturated fat content . using it as an alternative for butter again a highly saturated fat content spread makes me think is there a healthier oil alternative?
Reviewed by hiranyakasibu May 29, 2014

want to know if coconut oil can be substituted? it has high saturated fat content . using it as an alternative for butter again a highly saturated fat content spread makes me think is there a healthier oil alternative?

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I read one person's concerns about xanthan gum being genetically modified. I'm sure this is true with many brands but Bob's Red Mill is not. I contacted the company about it and they're very dedicated to GMO free products. In fact GMO free will be appearing on their labels. When in doubt about an ingredient in a recipe, just contact the company. Nowadays, it's easy to do via email and they're generally good about replying. You like their answer, buy their brand. You don't like their answer, don't buy their product. Simple.
Rating 
 
3.0
Reviewed by Jodie May 28, 2014

Xanthan Gum Concerns

I read one person's concerns about xanthan gum being genetically modified. I'm sure this is true with many brands but Bob's Red Mill is not. I contacted the company about it and they're very dedicated to GMO free products. In fact GMO free will be appearing on their labels. When in doubt about an ingredient in a recipe, just contact the company. Nowadays, it's easy to do via email and they're generally good about replying. You like their answer, buy their brand. You don't like their answer, don't buy their product. Simple.

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Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.
Rating 
 
4.0
Reviewed by Claudia May 13, 2014

Great butter!

Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.

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I am having the same issue with the soy lecithin granules not dissolving completely. Doesn't bother me really, though next time I am going to try putting them in with the curdling soy milk at the beginning so they have a little longer sitting in liquid to soften. My food processor isn't very good so running it longer hasn't helped much.

Today I threw a bunch of garlic cloves into the mix so that I could use this to make garlic bread! So wonderful - the only thing I had access to before was this really soft olive oil spread that was terrible for baking.
Rating 
 
5.0
Reviewed by Emily May 12, 2014

I am having the same issue with the soy lecithin granules not dissolving completely. Doesn't bother me really, though next time I am going to try putting them in with the curdling soy milk at the beginning so they have a little longer sitting in liquid to soften. My food processor isn't very good so running it longer hasn't helped much.

Today I threw a bunch of garlic cloves into the mix so that I could use this to make garlic bread! So wonderful - the only thing I had access to before was this really soft olive oil spread that was terrible for baking.

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Hi,
Your vegan butter recipe is so good. I have made this butter couple of times. Now we are not buying anymore butter from stores. I have made some little bit of changes instead of using Soy milk I used unsweetened Almond milk and as for lecithins I replaced them with flaxseed meal. It came out great. Thanks for the recipe. :)
Rating 
 
5.0
Reviewed by bj May 05, 2014

awesome

Hi,
Your vegan butter recipe is so good. I have made this butter couple of times. Now we are not buying anymore butter from stores. I have made some little bit of changes instead of using Soy milk I used unsweetened Almond milk and as for lecithins I replaced them with flaxseed meal. It came out great. Thanks for the recipe. :)

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Hello.
I didn’t read all the recipe (I’ve read the intro mostly) and comments, so maybe Matty or someone else already mentioned that. But there is (ab)use of monkeys in in the coconut industry (they are used to pick the coconuts). I’ve never managed to find out how widespread is this practice, and which brands are ethical.
Just FYI, because I guess some of the readers care about that. Also I’d be happy to find out more on the subject myself if anybody here knows something. Maybe my comment will drive some people to look for more info and hopefully they will be more successful than me.
Reviewed by mememe May 04, 2014

The use of monkeys in the coconut indrusty

Hello.
I didn’t read all the recipe (I’ve read the intro mostly) and comments, so maybe Matty or someone else already mentioned that. But there is (ab)use of monkeys in in the coconut industry (they are used to pick the coconuts). I’ve never managed to find out how widespread is this practice, and which brands are ethical.
Just FYI, because I guess some of the readers care about that. Also I’d be happy to find out more on the subject myself if anybody here knows something. Maybe my comment will drive some people to look for more info and hopefully they will be more successful than me.

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I am soooo excited to make this butter, thank you for the recipe! We went vegan 6 months ago and I find that all I want to do now is cook. I just made brownies using your recipe tonight, with Earth Balance, and they were great, can't wait to do it with the butter!

For Nicole, here is where I get refined coconut oil: http://www.vitacost.com/vitacost-organic-coconut-oil-refined-odorless-flavorless-14-fl-oz-2

Happy baking!
Rating 
 
5.0
Zambarano Reviewed by Zambarano April 17, 2014
Top 100 Reviewer  -   View all my reviews (1)

coconut oil link

I am soooo excited to make this butter, thank you for the recipe! We went vegan 6 months ago and I find that all I want to do now is cook. I just made brownies using your recipe tonight, with Earth Balance, and they were great, can't wait to do it with the butter!

For Nicole, here is where I get refined coconut oil: http://www.vitacost.com/vitacost-organic-coconut-oil-refined-odorless-flavorless-14-fl-oz-2

Happy baking!

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Hi Mattie. I have looked and looked I cannot find Guar and Xantham gum. I used agar agar but I think the boiling of the soy milk to activate the agar agar changes the taste profile. Can I leave it out?
Reviewed by marijke April 16, 2014

use Xanthan gum or guar gum

Hi Mattie. I have looked and looked I cannot find Guar and Xantham gum. I used agar agar but I think the boiling of the soy milk to activate the agar agar changes the taste profile. Can I leave it out?

Owner's reply

Hi marijke! The xanthan gum is preferred for emulsification and so the Vegan Butter can hold onto air bubbles slightly. If you leave out xanthan gum/guar/agar/psyllium husks it'll probably turn out more dense and the fats and oils will separate more easily during melting which isn't desired. I recommend ordering xanthan gum online. It's relatively affordable and will last you about forever. I haven't had to buy more in years. I just can't seem to run out of the stuff!

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