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

MattieMattie  
 
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Rating 
 
5.0

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.

Owner's reply

So glad you like the vegan butter Anna! I'm actually almost done perfecting a vegan Greek style yogurt and I'm trying to figure out if i should share it here or go into business marketing it;) Good luck with your transition to the vegan world!

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Mold problem

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!

Owner's reply

Hi Sarah,

The moldy sides can be sliced off and discarded just as with cheese. Was the Vegan Butter stored in a clean airtight container? I noticed that when I used to store it in a non airtight glass butter container it would start to mold in about two weeks. I then started storing it in an airtight container and now I get about 3 to 4 weeks out of it. I've experimented with adding natural preservatives such as ascorbic acid and although it works to preserve, unfortunately it negatively affects flavor. Currently, I make large amounts and store most of it in the freezer. I take whatever I'm going to use in about 3 to 4 weeks and place it in the refrigerator in the airtight container as needed. Hope this helps!

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Rating 
 
5.0

yep!

Yep, I have liquid lecithin, running out fast though, so I'll bear that in mind and make sure I get the liquid stuff again, thanks for pointing that out.

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Rating 
 
5.0

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 :)

Owner's reply

So cool that you made Vegan Butter with Marmite! That's brilliant. I assume you're using liquid lecithin? It's my understanding that whisking is not enough to get lecithin granules to dissolve.

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Lecithin powder?

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!

Owner's reply

Hi Sarah, To my knowledge, lecithin granules are the same thing as lecithin powder. Good luck!

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Rating 
 
5.0

lecithin

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

Owner's reply

That's a great tip to just look for the lecithin supplements in stores nephyr! I bought a large bottle of lecithin years ago on Amazon (linked in the recipe) for very little money and I've managed to develop every single Vegan Butter recipe on this website and not even get half way through with it. I definitely recommend liquid lecithin over granules but I understand not everyone can easily find it. Good to know you should be able to just go to a health food store and buy a gelcap-based supplement. Thanks for sharing!

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Rating 
 
5.0

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!

Owner's reply

I'm so glad you got a chance to try it with yogurt fatvegan! I've been wanting to work on a "Cultured Vegan Butter" version utilizing vegan yogurt instead of non-dairy milk and just haven't had the time to get down to it yet. It's nice to know that the quantities can be kept the same. Thanks for the feedback!

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Rating 
 
5.0

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!

Owner's reply

Thanks so much Nephyr! I'm so glad it's worked out for you!

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Rating 
 
5.0

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! :)

Owner's reply

So thrilled that Vegan Butter has worked so well for you onlyjustvegan! Regarding the lecithin granules, it's possible they would dissolve if you processed the mixture in a food processor for 3 to 5 minutes instead of just 2 minutes. I think there needs to be more mixing time to get them to break down. I'll do some more work on this and update the recipe accordingly if I find anything. Thanks for letting me know!

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Xanthan Gum

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.

Owner's reply

Hi Grady,

A half teaspoon xanthan gum in a cookie recipe does seem excessive. Especially since you cookies don't require significant leavening action, which xanthan gum would facilitate. It seems that a gluten-free cookie recipe shouldn't need that much xanthan gum to be cookie-like. But as you said, if you make the cookie recipe again, I recommend reducing xanthan gum somewhere to reduce the gum factor. The minimal amount in the butter shouldn't contribute to considerable gumminess if normal amounts of xanthan gum are used.

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Rating 
 
3.0

Sumatra isn't a country.

Owner's reply

You're absolutely right Chloe! I just updated the article. Thanks!

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I don't have xanthan gum, can I use arrowroot starch instead? What's the amount to use? Thanks for your help and sharing :)

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Rating 
 
5.0

What I Thought

This was great the second time I made it and used table salt as opposed to un-grinded rock salt--it's as great as everyone says. Tastes like real butter. I used the suggested king ice cube mold purchased at Bed Bath and Beyond for $7.99. A double batch of butter takes up five out of the six cubes, in case anyone's wondering, like I was. Having the coconut oil well melted makes it faster and easier to pour the butter into the mold, but harder to move the ice cube mold to the freezer without spilling some of the butter. I may work a little slower than most people, so others may not need the butter as melted as I did.

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Rating 
 
5.0

Buonissimo Burro!

Mattie, Grazie Grazie Grazie! What a great recipe. I made it today for the first time and love it. I have one question though, because I live here in Italy, I can only find Virgin Coconut oil, which as you know has a taste of coconut. The refined kind is sold to the food industry in very huge quantities. Is there any way I can diminish the taste of coconut when using the virgin kind? I also tried to find cocoa butter but alas that is not sold here either. Any help would be greatly appreciated. BTW I LOVE your website, it is my go to site as I am a vegan newbie. Thanks again.

Owner's reply

Thanks so much patchouligrrl! I'm sorry you can't find refined coconut oil or cocoa butter in Italy. Perhaps there's a way you can order it online there? I usually get my refined cocoa butter that way. I believe refined coconut oil is refined by passing it through a charcoal filter and I don't think it's possible to do that at home. If anyone knows, please chime in!

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Rating 
 
5.0

thawing vegan butter

I've made this recipe and it is terrific! The first batch was made with ACV, the second, I used lemon juice to curdle as the ACV's smell was a bit too much for my delicate nose. Right now, my vegan butter is in the freezer. I would like to make my favorite cookie recipe that calls for softened butter, so my question is, how long can I keep the frozen vegan butter on the counter to soften? I've only used Earth Balance in my recipes and this product softens at room temperature rather quickly. My vegan butter is rock hard. I'm concerned if I leave it out too long to soften that I could be courting bacteria. Perhaps I could soften it in the microwave? Thanks for any help you can offer.

Owner's reply

Thanks bettye! When kept at room temperature, Vegan Butter should soften in the time frame that normal butter would; in about 4 to 8 hours depending on the ambient temperature of your kitchen. You should be safe from spoilage microbes for at least 24 hours after leaving it out. I usually soften Vegan Butter by leaving it out of the refrigerator the night before, but still keeping it in its air-tight container. This keeps it from drying out and from dust particles. Good luck!

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Rating 
 
5.0

I can't believe it!

I'm newbie vegan and I love it! However, I really missed the butter. Have tried various recipes and bought vegan butter in the store, but nothing has worked for me. Searched a few days ago on Google, something like that; "vegan butter tastes like real butter". Then I found the recipe here. I did not believe it could be possible. But when I read all the ecstatic comments here, I just had to try.
And yes, IT REALLY TASTE LIKE BUTTER! I'm so overwhelmed! Thank you so much for a wonderful recipe. Of course I have written about it on my blog (and of course linked to the page here)! Skandinavian readers can read it here; http://livsmagasinet.no/vegansk-smor-som-virkelig-smaker-som-mejerismor - and the rest of you can see the pictures. :-D

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Owner's reply

I'm so glad you like it Eva! I just read your blog entry with Google Translate;) Well done and thanks so much for sharing!

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My family loves this butter. I found the best milk to use is Blue Diamond Coconut Almond...curdels nice and makes the butter have a wonderful creamy taste.

Owner's reply

Glad you like it Chris! I'll have to try it with the non-dairy milk you recommend.

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Rating 
 
5.0

Avoinding Palm Oil thanks to you

Hi Mike, I made this recipe today and due to the fact that I was not able to obtain yet Xantham here in Swittzerland and the Lecithine only in granulated form, I experimented with the Chia in one batch, the AgarAgar in another, with store brand Soy and homemade one (with the wonderful veganstar).

My experiences:

1. Mixing the soy, vinegar and the AgarAgar or Chia from the beginning limited the soy from curdeling as the Chia and AgarAgar emulgated the soy, the chia more than the Agaragar.

2. Curdeling was slightly better with the homemade soydrink (most probably because it had more protein)

3. The soy lecithine granulates did not disolve well (how did the others here managed?) in my Thermomix mixer; only when transferred to the Vitamix did the get grinded well enough. I wonder, if this isn't essential for doing the job in the butter, plus: The butter looks strange with the dots inside. Any idea how to "work" the granulates so that they are more similar to the liquid lecithine?

4. The chia remained such a dark, grey mess (grinded in the Vitamix), that I did not feel like mixing it with the coconut oil. I wonder though what it looks like in the end and if people "liked" the colour of it.

5. Tomorrow, I will sure check around here to see if I can't get my hand on Xantham, so that the experimenting can go on. ;-))))

THANKS for sharing all your wonderful experiences with us here. BR from Zurich!

Owner's reply

Thanks for the detailed analysis Isabelle! It would seem that adding things like chia and agar to the soy milk/acid mix would in fact inhibit curdling and, hence flavor development because the starches in the chia/agar would coat the proteins, keeping the acids from affecting them as thoroughly.

In regards to #2 in your comment, you're most likely correct. This is why I don't use rice or coconut milk for Vegan Butter. Regarding #3, I usually food process the mixture with the lecithin granules until they disappear which usually takes a few minutes in a slightly warm liquid. Perhaps the solubility of lecithin granules varies from brand to brand? I tested the recipe with Kalustyan's brand (from NYC) but I exclusively use liquid lecithin now because I have a TON of it. The lecithin is necessary to make the butter melt with 'placticity' which is important for spreading and things like puff pastry.

Regarding #4, I haven't tested Vegan Butter with chia seeds yet because I know they're going to make the consistency grainy and I just don't want that. But, you should be able to take 1/3 cup chia or flax seeds, 1 1/2 cup water, boil them in a small saucepan for about 20 minutes and strain off the seeds from the 'mucilage'. What you'll be left with is just the liquid mucilage which you can add to the vegan butter (exact amount still to be determined, but probably 1 teaspoon) in place of xanthan gum. I'm in early testing phases with this but it looks promising. Good luck!

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Rating 
 
5.0

thanks

thank you so much
it was pretty nice.
i love this recipe!!!

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Rating 
 
5.0

Delicious and easy!

This recipe is glorious. Easy and tastes amazing. I wanted a spreadable butter so I swapped 1 tbsp of coconut oil for 1 tbsp of vegetable oil, just as the recipe suggests. I love it!! 5 stars, EASY. Next time I make pie crust I'll make it again and stick to the original recipe that makes the harder butter.

Owner's reply

So glad this worked out for you applatt!

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Wondering

Could you use unsweetened coconut milk in place of the soy milk?

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hi
i was wondering if i could use rice milk instead of soy milk as i cannot buy rice milk where i live

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Rating 
 
5.0

chia seeds for xanthan gum

great recipe! i often use coconut oil directly in baking and the result is, well, too oily! i can't wait to give this a try.

for those interested in a xanthan gum substitute, too bad you didn't read through the comments. this has been discussed and people found success with chia seeds.

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no microwave

I would like to try this recipe, but I don't use microwave, can I melt coconut oil on stove?

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Rating 
 
5.0

This is better than butter in every way!

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Substitute for Coconut Oil?

We have severe tree nut allergies and since our allergist feels that coconut is a tree nut (as does the FDA now) that we cannot do this, but we really need some soy margarine desperately! Cannot do commercial brands due to the corn flavorings (corn allergy too!). Is there anything else that can be used in place of coconut oil?

Owner's reply

Hi Suzanne, To make a coconut oil-free version try using deodorized cocoa butter (available online) and swap out about 1 Teaspoon of it for an additional teaspoon of vegetable oil so it solidifies to the proper texture. Good luck!

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Rating 
 
5.0

Thank you!

This recipe has brought the joy of vegemite toast back to my hubs. Excellent taste / texture!!

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Rating 
 
5.0

Hemp milk

Just commenting - i made a second batch, since the thanksgiving batch is gone. I still used hemp milk. but this time i left it out on the counter for a few hours, and then nuked it slightly warm before adding the lemon juice (and used only the required amount), let it sit a few more hours - and it COMPLETELY separated in to whey and . . well, thicker stuff lol. I have problems w vinegar so thats why i used lemon juice. last time instead of being patient i added twice as much lemon plus some vinegar. It curdled, but the vinegar smell (sensitive to it due to allergies) really bothered me. this version is much creamier and tastier than the last one i did

ok, sorry if thats too much detail, but just to say, I DID get satisfactory results using hemp milk.

Owner's reply

Thanks for the hemp milk update Cara!

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Rating 
 
5.0

Measurements

This recipe is really great -- I love the experimental basis of your work, and the opportunities for vegan baking this affords. One question for you: all of your quantities are in volume, and it would seem to me that using mass (in grams) would be more precise. Did you happen to weigh out your ingredients as you were recording this recipe? If so would you care to share them for those of us with fine scales in our kitchens?

Owner's reply

Weight measurements is a great idea Drew! I have 'seen the light' and use weight measurements in most of the recipe development I do nowadays. I'm planning on updating every recipe on Veganbaking.net with the addition of weight measurements, starting with the Vegan Butter Recipes when I can find the time.

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Rating 
 
5.0

replacement for lecithin?

I'm living in Asia and have not been able to find lecithin as of yet. Can anyone recommend a replacement emulsifier?

Owner's reply

Hi loofa! You may be able to take flax seed puree and strain off the gel in a water solution but I haven't tested this yet. I probably will soon due to the issues people are having obtaining lecithin and xanthan gum. If/when I do, I'll be sure to update the recipe. Good luck!

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