How to Make Vegan Butter
Here are some tips to make vegan butter healthier:
¼ + 1/8 teaspoon sea salt or Himalaayan salt (Such salt is richer in mineral enzymes.)
½ cup + 2 Tablespoons + 1 teaspoon cold-treated coconut oil (more nutritious) instead of refined oil (melted)
Ditch the Canola oil - it's genetically modified.
Ditch the soy lecithin (it has potential to cause heart disease...google for this info)
¼ teaspoon xanthan gum
Additionally, microwaving will kill many of the nutrients you want in your vegan butter.
lecithin granules that don't melt
i tried to make the butter using lecithin granules. they didn't melt so i got my self a butter with little orange dotts.
why? what can i do?
doubling, tripling, quadrupling....
this recipe is so great, thanks for sharing it!
i would love to make this as a large batch so i can freeze enough butter to always have some on hand. i know with other recipes i struggle with double and tripling recipes, but maybe this one will be fine? i guess what i'm saying is: do you think i'll need to adjust anything, or just multiply?
Compliments of: Mattie
Vegan Butter (June's version)
(Mattie's original recipe with a few changes)
1/2 cup organic unsweetened soy milk
1 t. fresh lemon juice
1 t. sea salt
1 t. agar agar powder
1 cup "refined" coconut oil
("Spectrum" is best if available)
1 T. organic walnut, sunflower or safflower oil
1 t. liquid sunflower or soy lecithin
or (2 t. sunflower or soy lecithin granules)
Place the soy milk, lemon juice, agar agar and salt in the food processor and mix to emulsify.
Let mixture set to thicken for about 2 minutes.
Add the "refined" coconut oil, choice of organic oil and lecithin. Process for 3 minutes, scraping down the sides to thoroughly mix. Pour the mixture into a covered dish and place it in the refrigerator to solidify (about 10 minutes). Store the butter in an airtight container in the refrigerator for up to 3 months or freezer for up to one year.
(Equivalent: 2 cups of delicious vegan butter).
"This hydrogenation process alters the fat structure which also happens to create compounds called triglycerides that are highly toxic to the body. Toxic to the point of where finding local, sustainably raised real butter would ironically probably be a better pseudo-vegan alternative in the grand scheme of things."
Somebody has probably brought this up by now, but your story about triglycerides is total bull****. 'Triglyceride' is just another name for all kinds of fat and/or oil; which is a glycerol molecule which has three fatty acid groups attached to it via ester bonds. These fatty acids can be saturated ('solid' fat), unsaturated (oil) or hydrogenated (oily stuff that's been altered to become solid through a simple process).
About one year ago, I posted a review on your fantastic recipe for Vegan Butter. I would like to post your Vegan Butter recipe again with my alternative method as I finally have tried everything possible to make it perfect for all my taste testers (family and friends), and this is the one vegan butter recipe all agree is fantastic! Blessings...
(Mattie's original recipe with a few changes)
1/2 cup organic unsweetened soy milk
1 teaspoon fresh lemon juice
1 teaspoon sea salt
1 teaspoons agar agar powder
1/2 cup + 2 Tablespoons "refined" coconut oil
("Spectrum" is best if available)
1 Tablespoon organic sunflower or safflower oil
2 teaspoons sunflower or soy lecithin granules
(or liquid sunflower or soy lecithin)
1) Place the soy milk, lemon juice, agar agar and salt in the food processor and mix to emulsify. Let mixture set to thicken for about
2) Add the "refined" coconut oil, sunflower oil and lecithin. Process for 3 minutes, scraping down the sides to thoroughly mix. Pour the mixture into a covered mold and place it in the freezer for 15 minutes to solidify. Store butter in an airtight container in the refrigerator for up to 3 months or freeze in airtight container for up to one year. (Equivalent: 1 cup of vegan butter)
Coconut Oil Safest of All Oils
(Please delete my previous comment which wrongly lumps coconut oil with other vegetable oils.)
Since 2007 it has become common knowledge that omega-6 oils are the principle cause in the US of exploding obesity, heart disease, arthritis and some cancers. In 1900 people ate omega-6 oils in the relationship to omega-3 oils of 2:1. Today it is 16:1.
Coconut oil is about the safest of the vegetable oils. Here is a table from the NIH showing
the omega-6 content for 1 tbs of oil:
coconut 245 mg/tbs
sunflower 505-2957 (depending on type)
poppy seed 8486
It appears from NIH data that coconut oil is the safest of all the vegetable oils, except for an oil called perilla oil, which is not in common use here, which means coconut oil is the oil of choice.
Thank you so much for this recipe! My sister and I made it last night after researching all the problems with palm oil. Not only is this a great substitute for Earth Balance, in my opinion it tastes ten times better! Your scientific research and culinary creativity constructed a masterpiece!
I've never made my own vegan butter before but I like how much cheaper and easily customizable it seems to be. I'm trying not to consume too much soy and was wondering if you could possibly tell me if you think this sunflower lecithin would work for this recipe. I've never used any lecithin before and I want to make sure I get the right thing.
I have the highest hopes for this recipe as I have not been able to successfully veganize my favorite Christmas cut-out butter cookie recipe to date due to, I think, the unavailability of a suitable vegan butter option. The only non-vegan items in my cutouts are butter and 1 egg. HOWEVER, the commercially available vegan butter is all salted and I think that it is the reason why the cookies have an unusual "aftertaste" or "off" flavor on the tongue when I do the substitution with Earth Balance sticks for the butter (I don't think it's the "egg" substitutes b/c I've tried multiple methods to replace the egg and still, the same weird aftertaste remains... hence, my suspicion that the problem is the salted vegan butter replacement). Do you think that I can remove all of the salt from this recipe whenever I want to use it just for 'clean' baking? or does the salt serve an essential purpose/ratios/etc.? The flavor is perfect as written for traditional butter purposes, but I think that I will need to remove the salt to "save" my recipes requiring unsalted butter. Have you tried it without adding the salt for an "unsalted" version? Any suggestions would be so appreciated. [and by the way, THANK YOU for having an AMAZING site/recipes to offer!!!]
Can't wait to try this!
Hi there! Thank you for this great recipe! I can't wait to try it. I have just ordered some soy lecithin liquid online so will have to wait for it to arrive before I can make it. One question, do you think it would work using olive oil in place of the canola/safflower/sunflower oil? I only use olive oil at home and don't really want to buy a whole bottle of canola oil for one recipe..
Btw, for those who can't find soy lecithin liquid anywhere, iherb.com is an amazing website that sells just about anything, at very cheap prices. I just ordered a 473ml bottle of soy lecithin liquid for $7.74 (USD). It's an American company but they ship all over the world, even little old NZ (where I am from). It really is a fantastic website, I have found most products from this website to be cheaper than what I can buy them for here in NZ.
Ps. If you use my code QUG080 you'll get $10 off your first order of $40 or more, or $5 off orders under $40.
Thanks again! :-) :-) :-)
I have not tried the recipe yet, but I am very anxious to. For months I have agonized over what to use instead of the tried-and-true Earth Balance. Canola oil works so well for cake, bar cookie, quick bread, and yeast bread recipes; but, I had no idea what to do about pastry and other cookies. I especially appreciate the background and process explanation, because I like to know the purpose behind using a particular ingredient or performing a certain task. Thanks again.
Some really good ideas and worth experimenting with. I do have a problem with soya milk though, in fact any unfermented soy product.The only people that ingest these hormone laden poisons are Europeans where we have been fooled into thinking they are healthy when they are not, and our Asian friends know it. As a Chinese cook and they will tell you that in their country soy is primarilly used as a fertilizer, unless it's fermented into sauces or similar. There are non animal non GM curdling agents and rennet which if you can find them are good for making vegetarian, kosher, halal and some vegan cheeses and spreads.
Came back again to say I tried making it using plain soy yoghurt instead of curdled soymilk, and I love it, I think I'll be using that adaptation permanently. I think it tastes the most like dairy butter that way. Also, I'm dying to hear about your vegan Greek yoghurt experiments!?
Hey there! Thanks for posting this. It was so easy to make! My butter came out tasting more coconutty (which is fine with me since I love coconut). I made two batches. The first batch I made, I followed the directions to a 'T'. and as I said it definately smelled like coconut. The second batch I altered a bit and added less of the coconut oil, 1/4 cup instead of the 1/2 cup. I got the same result. Don't get me wrong, I love it, it's tasty and the texture is great!
Just wondering if I read something wrong...any ideas?
Overwhelmed by ACV
I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks
Thank you so much for this!
I was so excited finding this recipe (and all the reasoning behind - this fits perfectly with how my brain works) that I've made it immediately, even that I only had unrefined coconut oil. So my butter came out smelling with coconut. But it still tasted lovely, and the coconut smell went away after couple of days in the fridge. I added the tiniest pinch of turmeric for colour.
Me and friend of mine are in transition from vegetarian to vegan. We each have last weakness left. For me it is natural yogurt. For her it is butter. So - next time I go visiting I will bring her some butter :-) - your butter. This tastes so different from many vegetable spreads, even the 'best' ones, really buttery, I am sure she will be thrilled. As for my yogurt - I am experimenting with coconut yogurt (I can make sweet dessert yogurts from soy or other grain milks, but not the Greek yogurt substitute) - so it's all good. Thank you again, this is really great resource.
Hi again, I commented a few weeks ago about the lecithin granules vs. powder. To update, I did find granules to compare, and my version is definitely more powder-like. The recipe worked great and has a nice taste, though I didn't see any visible curdling of the soy milk for some reason. I can only comment on the "soft" version as I have a pile of Earth Balance that I stocked up on when it was on sale to use up first for baking. I subbed 2 Tbsp of coconut oil with liquid oil, but it was still pretty rock hard when kept in the fridge... next time I'm going to try a whole 1/4 cup of liquid oil and see what happens. I guess I'm too used to vegan Becel :)
On to my question: I made this on March 20th and have used about 3/4 of it since. I haven't opened it in probably close to a week, but this morning I noticed there were several dots of green mold. I'm pretty good about using a clean knife in things that could spoil, so I don't believe it was that. The soy milk I used was just opened for this purpose. I was wondering if you had any insight as to why this would have gone bad after only a couple of weeks, and perhaps some ideas for preservation of the soft version since it's kept in the fridge. Thank you!
even if you don't have a food processor....
I've made this several times now, both in my workplace, where I have a food processor, and at home, where I only have a hand blender (albeit a good one) and it's worked out perfectly every time, so I just wanted to let people know that you don't really need a food processor to make this lovely stuff for your toast. Also, I just made a version with Marmite added, to streamline my morning toast making. Thanks for coming up with this Mattie :)
This recipe looks fantastic! I was on the hunt for sunflower lecithin since I figured finding non-GMO soy lecithin would be tricky--I was right. Sadly, I couldn't find sunflower lecithin either and had to settle on "lecithin powder". Is that the same as the granules? It's sort of a fine crumb like graham cracker crumbs. If it's different than the granules, should I reduce the amount to 2 tsp since it's probably more compact than granules? Thanks! Can't wait to give this a try!
I'm seeing some folks not liking working with the lecithin granules and just wanted to say that I'm using liquid lecithin and it works beautifully. I think it costs a bit more, but since you use so little, it's worth it. I had to have a friend bring it from the states and what she ended up bringing is actually lecithin supplements, so I'm cutting open gel caps (I know!) to get the lecithin out, but it works - and in the states I've been able to get liquid lecithin in the past in health food stores. Good luck ya'l
Even more delicious with yogurt!
Thanks for the excellent recipe. I've been so nervous about hydrogenated margarine so this is a godsend. It works great as a substitute in all recipes. If any of you love the taste of yogurt margarines, try substituting the soymilk in this recipe with a soy or almond milk yogurt of the same quantity. It is absolutely delicious even without being spread on anything. While I didn't quite like the taste of the soy lecithin granules, one little tweak and this recipe has turned into my new favorite on-bread-spread. The yogurt blocks the lecithin taste and makes it taste like its farm fresh! Thought I'd share the joy over my new find since you so generously shared this recipe for free. The yogurt changes the flavor dramatically!
Gratitude from afar
I'm here to sing praises. I've never loved Earth Balance, but used it when needed as being the only thing commercially available. Then I moved to Thailand, where the only dairy-free butter product I have found tastes like melted down Mcdonalds arches. I found your recipe, and after a friend brought me lecithin, I was good to go (I'd brought xanthan gum with me when I moved). I get freshly made soy milk from a local open market and it curdles beautifully.
All I can say is, why have I never done this before??? It's so easy! And it's SO much better than any other vegan butter! And healthier! And rainforest friendlier (no palm oil!).
For all considering making this; it works! It even melts in the frying pan just like "real" butter, and gives a great flavor to things. It has the perfect consistency; I really can't rave enough.
thank you thank you thank you!
A million thank you's!
Firstly, Thank you so much for this recipe. I have only been a vegan for about a month, and while I had no qualms about omitting meat and milk from my diet, as a passionate baker, I did feel a sense of loss for all the recipes that call for eggs and butter.
However I quickly learnt that they can easily be replaced in the majority of recipes, and have been having great fun recreating all of my old favourites cruelty free!
However, there are just a couple of recipes, like my homemade Croissants/Pain Au Chocolate, for which there is no replacement for butter, and I have been totally unable to purchase vegan butter anywhere, or even find anyone who has heard of it...
Which is what lead me here.
I cannot describe to you the joy and elation of being able to make my own butter, it feels like one of my greatest culinary achievements ever!
I was really shocked at how quick and simple it was too. After mixing it, and putting in the freezer to chill, I was concerned that the mix had quite a vinegary smell, and prepared myself for the worst... An hour later, I tentatively had my first taste and WOW! It was creamy, salty and UTTERLY BUTTERLY!
Thank You, Thank You, and Thank You again for making this available to me (particularly as it seems to be the only one available!).
The only slight issue, is that I used Soya lecithin granules, (as they were the cheapest and most available option) and they didn't seem to melt into the mix, so I had brown flecks in it, which didn't seem to affect the flavour, although it was a little crumbly which could possibly be related(?).
Any tips to avoid this would be greatly appreciated.
Thank you so much for reuniting me with my beloved Pastries! :)
I'm wondering if the xanthan gum in the butter could make baked goods made with gluten-free flour with xanthan gum gummier. Made some cookies today and added an extra half teaspoon xanthan gum to a gluten-free mix recipe I found online and the cookies were extra gummy. I may have messed up some of the measurements for the mix though, and the extra half teaspoon was of course a bad idea. I know now I don't need the extra with this butter.
Sumatra isn't a country.
I don't have xanthan gum, can I use arrowroot starch instead? What's the amount to use? Thanks for your help and sharing :)