this recipe is awesome. i run a vegan baking stall and am trying to kick out the margarine because of the palm oil problem. i just tried my first batch and the texture and mouth feel is spot-on. only problem was a bit of an unpleasant apple cider vinegar aftertaste, but as i was measuring the vinegar, it did go over a teaspoon a bit, so i imagine if i minimize the cider vinegar to what the recipe calls for (and or even reduce it a bit more?) it will come out great (?). im not an acv fan so the vinegary taste puts me off a bit but its to use for baking anyway so i think i can still use this batch. i love how there is a flavor reminiscent of butter (even though ive been vegan for years). now, i just need to eliminate the ACV aftertaste.
Source for Organic Soy Lechithan
I found one source for ORGANIC soy lechithan - mountainroseherbs.com. I'm ordering it and will try it out. Thought readers might like to know.
I eat tofu and tempeh, but I buy the soy-free Earth Balance these days to just cut out unnecessary soy. May I use other alt milk?
Vegan Butter recipe
Mattie - I came accross you site recently and it is fantastic. Thank you for all the valuable information. I made your vegan butter yesterday and used it today to make the Chewey Chocolate Chip Cookies. I am not a vegan but am looking to eliminate as many animal fats from my diet as possible for cholestoral reasons. I have been looking for a butter substitute because I find that most vegan butters have a flat taste. I have used Earth Balance in other recipes but find it has a bland or oily taste in baked goods. I made a macadamic nut cream and used it as the base and it worked great. The end product does have strong coconut overtones though and that did come through in the cookies. It was not a problem but I would prefer a butter without that flavor. It was also a very expensive butter as coconut oil is fairly pricy these days.I will try the white chocolate version next but I am afraid of the fats in that. If you come across an idea that omits the coconut oil please post it as I think a more neutral flavor would be preferable. No matter what though it was a gret find and the cookies are exceptional and no one with ever know that they are not slathered in butter!!!
Could i use lemon juice in place of the vinegar?
So I goofed up and bought soy lecithin oil online rather than granules. Is there any way to substitute, so should I head back to Amazon?
I just finished making this this morning. I was so shocked as to how easy it is to make. I spent a lot of time checking and rechecking instructions to make sure I didn't skip any steps because it seemed to go together so quickly. Not only is it fast and easy, this is is fantastic. I like the taste so much more than the store-bought substitutes I've been buying. the mouth feel is so much better too. I have found that the one I was buying had such an odd plastic/greasy/odd feel to it. I love this! I can't wait to try all the other versions. Thank you so much for this recipe!!
One questions. The soy milk that you use, do you recommend unsweetened? does it matter? I had both but used just plain regular soy milk.
I have been so hoping to find something like this - my little girl is not yet 2 and she's recently been dubbed officially "allergic" to milk itself. Not lactose intollerant - but ALLERGIC. I bake constantly, love it - it's my passion, but I've been trying to figure out substitutes so the flavors weren't going out. No kid likes cardboard when all the others are eatting the good stuff (that she's allergic to) so THANK YOU!!! You've given a mom a piece of mind, and many more ways of experimenting in the kitchen for her little girl. :)
I was wondering, where you use canola oil, can another oil such as sunflower oil be used instead?
This stuff is awesome! I can taste vinegar, no matter the amount, in anything, so I substituted, citric acid granules that I ground to a fine powder, for vinegar. I used 1/4 the amount and let the soy milk mixture sit a little longer.I am not a vegan or vegetarian for that matter, but I dabble in both every so often. And this stuff is equivalent to butter in taste, texture and application, Vegan Sweet Potato Pie here I come!
Hi! I checked out purchasing the Tovolo ice cube trays and found some concerns regarding this product. When you've used these molds have you had any problem with residual tainted flavor or smell? Some that bought these reported that. Thank you! I can't wait to try this!!
Is paragraph 1 the method to caramelize garlic? Or is there another method to caramelize garlic? I am so pleased that this is one vegan butter variant that does not require xanthan gum. Will try it right away.
I'm big enuff (and getting bigger) to admit I was
I was wrong, the vinegar is just fine. I've had a cold and my sense of smell and taste is all to hell. I made another lot of your butter and added the amount you stated (but with a bit more fleur du sel) and it's absolutely perfect. The problem is I can't stop eating this stuff. I had stopped eating as much toast when I became vegan because I'm not wild about margarine but now....I'll never be slender and lissom Bill Clinton.
Fantastic! I can't believe it's not butter
Mattie, just tried this an it's unbelievable. I'm going to tweak it just a titch as it's slightly too vinegary for me, but I may have sploshed in slightly more than a teaspoon anyway. The texture is out of this world. Very creamy and melts beautifully on toast. Who'd have thunk it! With cheap coconut oil from the Indian grocery shop I think it even works out cheaper than most margarines. I used fleur du sel in it too just to be posh. I might add a little more of that too as I love salty butter. Another superb recipe
Is it possible to refine coconut oil at home ? I do not quite like the idea of using an oil refined through industrial processes where the possibility of chemical additives being added to it are mighty high. Though freshly extracted coconut oil has a nice smell.
Is it possible to omit the salt so as to produce unsalted vegan butter? I try not to use salted fats in baking.
No Vinegar, No Problem
I made this again today with a new combo. Homemade almond cream (1C soaked, blanched almonds); 2C water and 2 large Medjool dates.
I used the almond cream rather than soy milk plus 2 tsp Lemon Juice and used 1 Tbsp Extra Virgin Oilive Oil (first press) rather than Canola, along with Sunflower Lecithin.
The almond cream was to allow enough protein to curdle. The lemon juice was because I don't tolerate vinegar and the Olive Oil was to add back the fruity tones plus it's not GM, like Canola. This one has the best flavor to date considering all the modifications. Hope it helps someone else.
This is SEW good! Can't believe it taste BETTER than real butter! Thanks SEW much for all your work!
Thanks for this - I've long wondered how I can get around the palm oil issue as I've found it pretty hard to get away from using the Earth Balance Buttery Sticks for most of my baking.
One interesting thing I've found about the coconut oils I've used in cooking is that extra virgin coconut oil usually has a more pronounced coconut flavour than more refined coconut oil (even if both types are organic). I'm thinking that when I try the regular butter recipe I'll use refined coconut oil to get a more neutral taste.
Awesome work man! I have been thinking about this same thing, but did not think of the curdling of the milk for flavor. Thanks for sharing.
I greatly admire all research and work you have done to create these butters! Thank you for the information. I have a quick question for you. I have an allergy to coconut; is there another oil that I can substitute that will give the right consistency and butter flavor?
This looks great! How much cream of tartar should be substituted for the vinegar?
You have mentioned that coconut oil requires to be melted before adding it to the butter. But in Goa coconut oil is always in the liquid state, Goa's climate being tropical, except for the very brief period of winter (November-January end).
We use home made unrefined coconut oil (from coconut trees in our garden) for cooking too. Can I use home made oil? Is it ok to use it directly as melting it is not possible, unless I freeze/refrigerate it and then melt it?
How to make vegan butter
Oh My God! Your recipes are amazing. I have been wondering about vegan butter for a long time and as you said they practically don't exist. Margarine and other substitutes just do not taste the same and do not do the job well. I am dying to try out these recipes for vegan butter starting with the basic one. I'll get back with a report.
Can you replace lemon juice for Apple cider vinegar? It curdles the milk better.
I was disheartened to see canola oil listed as an ingredient in this recipe.
A variety developed in 1998 is considered to be the most disease- and drought-resistant Canola variety of rapeseed to date. This and other recent varieties have been produced by using genetic engineering. Currently, 82% of the rapeseed crops planted in Alberta, Manitoba, and Saskatchewan are GM (genetically modified) herbicide-tolerant canola varieties.
From the Wikipedia.
Canola oil is not good for humans at all.
I am SEW making this immediately! Finally vegan butter! Can't wait to try it! Thanks SEW much!
are the 'lauric' fats such as coconut oil turning
are the 'lauric' fats such as coconut oil turning to hydrogenated fats becuase you are melting them and then freezing them? i am on the swank diet for multiple sclerosis and can not have coconut, palm or cocoa butter is there another way to make this butter? sounds so yummy!
You write "Real butter consists of about 18% fat, 78% water and 4% milk solids." In Ireland butter has 80% minimum fat, the rest being water and milk solids I imagine. (and usually max 2% salt)
Is butter in the US that different? or are fat and water content switched above?
Substitute for coconut oil
My father is allergic to coconut. Are there any substitutes for coconut oil that can be used in the Regular Vegan Butter recipe?