Veganbaking.net - The Hows and Whys of Vegan Baking
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How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base Mattie

Written by Mattie    
 
4.8 (139)
55
243 results - showing 151 - 165
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I made the vegan butter and is it delicious!!! I never have food allergies but after spreading the vegan butter on toast one hour later my throat became sore and swollen...I did some research and found out about Xanthan Gum and Guar Gum can be very harmful to some people and wish I had not used these products(I made a large batch of butter)...I know you need a BINDER to emulsify but I will throw the first butter batch out as I did have a reaction to it and it has been two hours and still have throat problems...I was wondering if I added Instant Tapioca (to apple cider. soy milk. salt mixture so it softens) or Tapioca Flour to bind the oil: do you think this would work? if not, I will keep on researching until I find a more natural product...I really like your recipe for vegan butter: it has very good taste and texture but not all natural product...hope you can understand! :)
Reviewed by June Taylor September 29, 2012

Vegan Butter

I made the vegan butter and is it delicious!!! I never have food allergies but after spreading the vegan butter on toast one hour later my throat became sore and swollen...I did some research and found out about Xanthan Gum and Guar Gum can be very harmful to some people and wish I had not used these products(I made a large batch of butter)...I know you need a BINDER to emulsify but I will throw the first butter batch out as I did have a reaction to it and it has been two hours and still have throat problems...I was wondering if I added Instant Tapioca (to apple cider. soy milk. salt mixture so it softens) or Tapioca Flour to bind the oil: do you think this would work? if not, I will keep on researching until I find a more natural product...I really like your recipe for vegan butter: it has very good taste and texture but not all natural product...hope you can understand! :)

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I'm looking forward to making this very soon. I don't usually buy soy milk, but when I do, I buy the unsweetened variety. Do you use the sweetened or the unsweetened? I don't mind buying the sweetened if that is your preference as I want my butter to be the best. Thanks!
Alyssa Reviewed by Alyssa July 20, 2012
Top 500 Reviewer  -   View all my reviews (1)

Sweetened or Unsweetened Soy Milk?

I'm looking forward to making this very soon. I don't usually buy soy milk, but when I do, I buy the unsweetened variety. Do you use the sweetened or the unsweetened? I don't mind buying the sweetened if that is your preference as I want my butter to be the best. Thanks!

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Sadly.. the writer of the comment below. In case you see this COCONUT DOES NOT CONTAIN CHOLESTEROL! Only ANIMAL products contain cholesterol and last I looked a coconut was a NUT and NOT an animal. Get your facts straight!

LOVE LOVE LOVE this butter! Thank you!! :)

"Reviewed by nükhet kuzuoğlu July 06, 2012
coconut oil

coconut oil is full of cholesterol so i dont use it to make vegan butter. dont eat butter, margarine and vegetable shortening.
Reviewed by umpah July 14, 2012

Sadly.. the writer of the comment below. In case you see this COCONUT DOES NOT CONTAIN CHOLESTEROL! Only ANIMAL products contain cholesterol and last I looked a coconut was a NUT and NOT an animal. Get your facts straight!

LOVE LOVE LOVE this butter! Thank you!! :)

"Reviewed by nükhet kuzuoğlu July 06, 2012
coconut oil

coconut oil is full of cholesterol so i dont use it to make vegan butter. dont eat butter, margarine and vegetable shortening.

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It looks like the comments aren't being answered anymore, but it's worth a shot. I do not own a food processor. I keep considering it but haven't felt like it was worth the extra cupboard space. How possible would it be to use a blender for this recipe?
Reviewed by Jen July 09, 2012

It looks like the comments aren't being answered anymore, but it's worth a shot. I do not own a food processor. I keep considering it but haven't felt like it was worth the extra cupboard space. How possible would it be to use a blender for this recipe?

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coconut oil is full of cholesterol so i dont use it to make vegan butter. dont eat butter, margarine and vegetable shortening.
Reviewed by nükhet kuzuoğlu July 06, 2012

coconut oil

coconut oil is full of cholesterol so i dont use it to make vegan butter. dont eat butter, margarine and vegetable shortening.

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Wanted to mention that I used Soy Silk Light Original (soy milk partially sweetened by Stevia) with great success. And I found someone recommending http://www.soaperschoice.com/ for very inexpensive, food quality, organic, refined coconut milk. Will be ordering for this site tomorrow, because I'm going to be making lots of this butter :)
Reviewed by jehren29 July 04, 2012

Also...

Wanted to mention that I used Soy Silk Light Original (soy milk partially sweetened by Stevia) with great success. And I found someone recommending http://www.soaperschoice.com/ for very inexpensive, food quality, organic, refined coconut milk. Will be ordering for this site tomorrow, because I'm going to be making lots of this butter :)

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Made the original version. The soy lecithin granules I used didn't blend completely, but rather than go over the two minute blend time in the food processor, I stopped blending, filled the silicone tray and froze it. Just had "buttered" toast, and... jeez that's good. Will put the soy granules in a spice grinder first next time?? Just like butter. I'm completely amazed. Now- to find less expensive refined coconut oil. Thank you sooo much for this recipe!
Rating 
 
5.0
jehren29 Reviewed by jehren29 July 04, 2012
Top 500 Reviewer  -   View all my reviews (1)

Just like butter

Made the original version. The soy lecithin granules I used didn't blend completely, but rather than go over the two minute blend time in the food processor, I stopped blending, filled the silicone tray and froze it. Just had "buttered" toast, and... jeez that's good. Will put the soy granules in a spice grinder first next time?? Just like butter. I'm completely amazed. Now- to find less expensive refined coconut oil. Thank you sooo much for this recipe!

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OH how fun was that!! :) I used unrefined coconut oil so it does taste a little too much like coconut for me (even though I like coconut) but I will still eat it. And for $1.25 at the dollar store I found little silicone baking pans that look like a stick of butter and the recipe filled two of them right to the top!! Sweet! I am so excited to try this butter (its currently chilling) and looking SO forward to never having to pay for Earth Balance again.. especially knowing it is not that good for me!! Thank you so much for this recipe!
Reviewed by Karyn June 30, 2012

OH how fun was that!! :) I used unrefined coconut oil so it does taste a little too much like coconut for me (even though I like coconut) but I will still eat it. And for $1.25 at the dollar store I found little silicone baking pans that look like a stick of butter and the recipe filled two of them right to the top!! Sweet! I am so excited to try this butter (its currently chilling) and looking SO forward to never having to pay for Earth Balance again.. especially knowing it is not that good for me!! Thank you so much for this recipe!

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Hi Matt,
its a little late to ask (i'm going to try make this and then the croissant soon) but is omitting the zanthum gum in the butter going to very badly effect the croissant? Its so unbelievably expense here (New Zealand) and I'm leaving here soon anyway.. Can I add a bit more oil instead of coconut oil to make it malleable?
Reviewed by Mithuna June 21, 2012

A question!

Hi Matt,
its a little late to ask (i'm going to try make this and then the croissant soon) but is omitting the zanthum gum in the butter going to very badly effect the croissant? Its so unbelievably expense here (New Zealand) and I'm leaving here soon anyway.. Can I add a bit more oil instead of coconut oil to make it malleable?

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Cool! I've never thought of making my own VB, thanks! :)
Reviewed by Ally June 21, 2012

Cool! I've never thought of making my own VB, thanks! :)

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Like the previous comment by Cat, I'm also hesitant to use Xanthan Gum. The only one we have here in Australia is made in China and who knows what from and what chemicals are in it! Wish I could get organic Xanthan Gum...
Reviewed by Roni June 17, 2012

Like the previous comment by Cat, I'm also hesitant to use Xanthan Gum. The only one we have here in Australia is made in China and who knows what from and what chemicals are in it! Wish I could get organic Xanthan Gum...

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Hi Cat, I'm interested: why are you hesitant to use xantham gum?
Reviewed by Hayley June 17, 2012

Hi Cat, I'm interested: why are you hesitant to use xantham gum?

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I am very hesitant to use xanthan gum. I generally avoid foods at the grocery store that have it listed as an additive. I know you said the recipe can do without, though the structure of the butter changes. Can you or anyone else recommend some possible alternatives? Finely ground flax meal, for example? Would the structural results be the same?
Reviewed by Cat June 15, 2012

Alternatives to Xanthan Gum

I am very hesitant to use xanthan gum. I generally avoid foods at the grocery store that have it listed as an additive. I know you said the recipe can do without, though the structure of the butter changes. Can you or anyone else recommend some possible alternatives? Finely ground flax meal, for example? Would the structural results be the same?

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Hi,
I was told there was absolutely no replacement for margarine when it came to baking - especially the puffs & rolls, because they need layers and layers of flour to be separated from each other during baking.
However, its wonderful to read this and know that the only reason margarine is required is because of its consistency at room temperature.
Here in Indian households we have had an age-old tradition of fermenting and curdling fat from full-fat milk. After reading your article I am sure that the butter we get from that will work fine.
I will try one of the puff recipes today itself and post another comment as soon as its done !
Thanks in advance !
Reviewed by Ojas June 03, 2012

Home made Vegan Butter in India

Hi,
I was told there was absolutely no replacement for margarine when it came to baking - especially the puffs & rolls, because they need layers and layers of flour to be separated from each other during baking.
However, its wonderful to read this and know that the only reason margarine is required is because of its consistency at room temperature.
Here in Indian households we have had an age-old tradition of fermenting and curdling fat from full-fat milk. After reading your article I am sure that the butter we get from that will work fine.
I will try one of the puff recipes today itself and post another comment as soon as its done !
Thanks in advance !

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This butter tastes so much better than any vegan margarine that I've tried! Even though mine tastes like coconut because I couldn't find refined coconut oil...
And I can't believe how easy it is to make! I made the regular butter to spread on my toast and add to my morning oatmeal.
Rating 
 
5.0
cactus Reviewed by cactus May 25, 2012
Top 10 Reviewer  -   View all my reviews (8)

way better than Earth Balance!

This butter tastes so much better than any vegan margarine that I've tried! Even though mine tastes like coconut because I couldn't find refined coconut oil...
And I can't believe how easy it is to make! I made the regular butter to spread on my toast and add to my morning oatmeal.

Owner's reply

Hi cactus! I often make this with regular coconut oil because I love coconut flavor so much. Life could be worse right? ;) So glad you like it!

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