Thank you for saving thanksgiving!
Finding a butter sub is such a hard challenge! we are avoiding dairy, soy and canola. Which leaves us plain coconut oil or palm oil shortening. I made the regular vegan butter using hemp milk (and extra vinegar lol), guar gum (problems w xanthan) and untoasted sesame seed for the oil, because i bought it by accident and love its flavor and texture. the butter smelled a bit of vinegar to me - but i dont really use butter on bread, i used it for baking, and for that it was fantastic! thank you
Oh. My. Gosh. Amazing!
This recipe is utterly amazing. Please commercialise it! While the bulk of it is still cooling I've drizzled some onto a piece of toast... Yum. High praise from someone who only used butter, never margarine, until a year ago when I went largely dairy free (BCM7 free) and gluten free. This will be tested in gluten free puff pastry shortly... the reason I attempted this recipe. THANKS. p.s. in Australia, use Bonsoy Soy Milk, Cornwells Apple Cider Vinegar, Cloud Nine Coconut Oil Organic (unrefined but naturally purified to remove taste and odour). I bought two soys, chose the more strongly aromatic, two apple cider vinegars, chose the less aromatic, superb results.
I get my coconut oil from therawfoodworld.com in gallon tubs. It is raw though and costs $59.95 unless they are having a special. Thank you so much, Mattie, for sharing this recipe. We are all (including the animals) grateful that you willingly share vegan recipes to help people steer clear of animal products.
How does this vegan butter "act" in pastries"? I like flaky pastry when it comes to pies. Does anyone know or has anyone tried?
An extraordinarily rich, creamy butter!
Bravo, Mattie, for sharing with us this superlative recipe, which produces an extraordinarily rich, creamy, buttery-tasting vegan butter! I'm recently vegan by necessity (due to diverticulitis) and have been bemoaning the need to give up my beloved pies, cakes, cookies, waffles, pancakes, and biscuits. I assumed that I was doomed to a future of ersatz, non-buttery, artificial tasting “butter” spreads and tasteless baked goods – until I made Mattie’s vegan butter last week. That butter was so wonderful that I used it all within a week on my whole-grain toast, rice pilaf, pasta, roasted potatoes, and morning oatmeal. (For three days my husband thought I was pulling his leg and was actually using an imported European butter from Whole Foods!) Earlier today I made Mattie’s luscious Ultimate Brownies, as well as his velvety smooth Chocolate Frosting. This vegan butter bakes as well as it blends into biscuit dough and melts on toast and waffles. It displays all the versatile qualities of an excellent dairy butter. Thank you so much for this extraordinary recipe, Mattie! I foresee many, many years of baking and enjoying a variety of delicious pastries, cakes, pies, cookies, and brownies. I intend to try Mattie's pie crust next, and I've no doubt it will be as excellent as his butter and brownie recipes. Yes, there is indeed life after dairy butter! Thank you again, Mattie!
Can you use rice milk instead of soy milk? Also can you make the butter without 1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules as i cannot by it where i live.
What kind of soy milk?
Wow! I'm inspired to try this. Do you use unsweetened soy milk? Is there any particular brand of soy milk you find works best? (boxed, shelf-stable varieties vs. refrigerated ones, etc?) Thanks!
Plants and cholesterol
Plants (including coconut) DO contain cholesterol, but in much smaller quantities than typically found in animal products - http://chemistry.osu.edu/~gopalan.5/file/7B.PDF
Cholesterol in food isn't really the issue either, it's the amount of saturated fat in your diet that matters when it comes to your health - http://www.nhs.uk/conditions/Cholesterol/Pages/Introduction.aspx
As with most things, a healthy diet and lifestyle with a few indulgences will not do you any harm, and will probably make you a happier person too :)
I'll be trying out this butter soon, it sounds lush!
Hello - any suggestions for melting if one doesn't have a microwave?How long to melt on the stove, thanks!
I made this today and it is OUTSTANDING!!!!!! You, my friend are a culinary genious. Thanks so much for this recipe:-)
I have just ordered the necessary items I will need to make this vegan butter and will be purchasing the chia seeds as a substitute. Very excited to try as although we love Earth Balance we do not want to be using any palm oil. The reviews rate this very highly and looking forward to trying for myself. Thank you.
I gathered the necessary ingredients for this from Amazon.com, and gave it a shot, with the substituted ground chia seeds that another commenter recommended. This is an incredible recipe, and I can't believe how well it mimics the taste of dairy butter. With ingredients like coconut oil, I didn't know what to expect... But the flavor is spot on. So much better than margarine, which I hate.
Two notes are that the recipe makes a small amount, about one or two regular sticks. I tripled it to fit two of the silicone ice trays. Secondly, you should know that using ground chia seeds gives the (otherwise golden) butter a peppered appearance, even though finely ground. Doesn't bother me, though, and worked very well. Truly amazing!
Well this changes EVERYTHING!
I am a new vegan and to be honest the thing I miss the most - the only thing I can't seem to duplicate - is butter. I've yet to try Earth Balance, but have a hard time with the palm oil in it - I love orangutans too much :).
So can someone tell me - what gives this butter it's "buttery" taste? The cider vinegar and the curdled soy milk? I'm just curious.
I have issues consuming unfermented soy, but will make the concession for this delicious recipe!
I'll be definitely making it with the chia sub and the sunflower lecithin (thanks June!).
Any idea if another type of secondary oil - like a nut oil or extra light olive oil - will work with the coconut oil? If no one knows I guess I'll just have to try it out and let you know!
Thanks for this truly LIFE CHANGING recipe!
Buy a vegan milk that does not contain vitamin A Palmitate, which is derived from palm oil.
Can I use fruit pectin instead of lecithin and xan
I went to the market and cannot find either one. I did find fruit pectin. I also see suggestions for agar agar and chia seeds, but I have yet to find those also. I might be able to get chia seeds in a bigger city in Costa Rica, but I'm in a small town and so I have to alter many recipes.
Do you think fruit pectin would work? I do have flax seeds also and a grinder.
Any idea if I could make this with asian soy milk? I'm from asia and I can't find american brand soymilks like Silk.
Is it possible to substitue the lecithin with flax? Considering the fact that the lecithin is used for emulsification, egg (yolks?) are emulsifiers and flax is an egg sub.
Thank you so much! :)
(Not actually vegan, but trying to lead a healthier lifestyle)
I'm just learning about the Vegan diet... I doubt I'll go all-vegan, but I definitely appreciate and recognize the value. Nonetheless, I didn't know that you could make vegan butter, so thanks, but thank you for an informative and beautiful posting - great pics and structure. :)
Could i use guar gum in place of xanthan gum?
YIPEE!!!!!!!!! Chia Seeds AND Agar Agar work so well in your vegan butter recipe...and not coconut flavor at all so tastes like real butter!!!!!!!!!!!...I did not need to go further with Arrowroot or Flax Seeds as I am completely satisfied with Chia and Agar Agar results...Mattie: if it wasn't for your recipe I would have never know the basics for formula/ingredients so I am grateful you posted this recipe... the only change in the Chia Seed or Agar Agar Butter is:
1)...omit the Xanthan Gum. add 3 T. finely ground Chia Seeds (grind almost to powder in spice grinder) or 3 T. Agar Agar Flakes to 2).
2)... Add soy milk. apple cider vinegar. salt. 3 T. finely ground Chia Seeds or Agar Agar Flakes and let sit until curdled (15-20 minutes instead as Chias and Agar Agar have to turn glutinous so it will bind)
4)...add coconut oil (did not put in microwave - left solid). sunflower or safflower oil. Sunflower Lecithin.(I used Sunflower Lecithin as it is healthier than Soy Lecithin for me) and Chia Seed or Agar Agar mixture blending until emulsified. I had to change for my allergy but you Mattie started something good for all who care to listen and experiment for their daily wellness... Blessings...
Vegan Butter (second comment)
I did more research for natural alternatives for Xanthan Gum and Guar Gum: this is what most offer: Finely Ground: Chia Seeds. or Flaxseeds or Arrowroot or Agar Agar which are all very good for health effect...I will try each of these including the instant tapioca (even though a thick starch but natural) and be in touch after my experimentation...sounds like a lab kitchen! ha
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! :)
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!
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 is full of cholesterol so i dont use it to make vegan butter. dont eat butter, margarine and vegetable shortening.
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?
coconut oil is full of cholesterol so i dont use it to make vegan butter. dont eat butter, margarine and vegetable shortening.
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 :)
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!
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!
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?
Cool! I've never thought of making my own VB, thanks! :)