I don't want to be "that person," but coconut, regardless of the new hype on the product and the mis-information about it spreading like wild fire all over the internet is actually a saturated fat and yes, contrary to popular belief, your body will store this fat and it will raise your blood lypids and cholesterol levels. I am trying desperately to find and alternative that is neither a saturated fat, nor a trans fat product. I won't use soy or oils of any kind. It would just be amazing if someone on this forum new of anything or could come up with anything that might actually work. Thanks so much! Sorry for the downer. :/
the only problem is that i only made 1 batch. and it's already gone. will remedy that situation tomorrow, officially known in the house as "vegan butter making day." i used soy lecithin granules which did not dissolve, but like others have mentioned, it didn't seem to affect the outcome of the butter or the baked goods i made with it. i used it in the Chewy Vegan Chocolate Chip Cookies (by far one of the BEST cookie recipes i have ever made), and used the leftover in place of some shortening for biscuits. i actually felt kind of bad mixing it with the shortening. there's something so special about fresh, high quality butter. i feel like i was gifted this recipe. thank you Mattie!!!
want to know if coconut oil can be substituted? it has high saturated fat content . using it as an alternative for butter again a highly saturated fat content spread makes me think is there a healthier oil alternative?
Xanthan Gum Concerns
I read one person's concerns about xanthan gum being genetically modified. I'm sure this is true with many brands but Bob's Red Mill is not. I contacted the company about it and they're very dedicated to GMO free products. In fact GMO free will be appearing on their labels. When in doubt about an ingredient in a recipe, just contact the company. Nowadays, it's easy to do via email and they're generally good about replying. You like their answer, buy their brand. You don't like their answer, don't buy their product. Simple.
Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.
I am having the same issue with the soy lecithin granules not dissolving completely. Doesn't bother me really, though next time I am going to try putting them in with the curdling soy milk at the beginning so they have a little longer sitting in liquid to soften. My food processor isn't very good so running it longer hasn't helped much.
Today I threw a bunch of garlic cloves into the mix so that I could use this to make garlic bread! So wonderful - the only thing I had access to before was this really soft olive oil spread that was terrible for baking.
Your vegan butter recipe is so good. I have made this butter couple of times. Now we are not buying anymore butter from stores. I have made some little bit of changes instead of using Soy milk I used unsweetened Almond milk and as for lecithins I replaced them with flaxseed meal. It came out great. Thanks for the recipe. :)
The use of monkeys in the coconut indrusty
I didn’t read all the recipe (I’ve read the intro mostly) and comments, so maybe Matty or someone else already mentioned that. But there is (ab)use of monkeys in in the coconut industry (they are used to pick the coconuts). I’ve never managed to find out how widespread is this practice, and which brands are ethical.
Just FYI, because I guess some of the readers care about that. Also I’d be happy to find out more on the subject myself if anybody here knows something. Maybe my comment will drive some people to look for more info and hopefully they will be more successful than me.
coconut oil link
I am soooo excited to make this butter, thank you for the recipe! We went vegan 6 months ago and I find that all I want to do now is cook. I just made brownies using your recipe tonight, with Earth Balance, and they were great, can't wait to do it with the butter!
For Nicole, here is where I get refined coconut oil: http://www.vitacost.com/vitacost-organic-coconut-oil-refined-odorless-flavorless-14-fl-oz-2
use Xanthan gum or guar gum
Hi Mattie. I have looked and looked I cannot find Guar and Xantham gum. I used agar agar but I think the boiling of the soy milk to activate the agar agar changes the taste profile. Can I leave it out?
Made the butter last night, which was easy to do. Decided to make biscuits tonight to compare to regular biscuits made with butter and milk. They tasted great! My "guinea pig" room mate tried them and thought they tasted just like regular biscuits! THANKS!
I can't believe it's not dairy!
As a former carnivore, the only 2 things that I've missed since making the change to a vegan diet are butter & bacon. While I've made peace with the fact that there will never be a satisfying substitute for bacon, I wasn't ready to give up on finding a better alternative than the hydrogenated frankenbutters on the market. I am absolutely over the moon for this amazing guilt-free vegan butter. The ingredients were easy to find, the recipe was simple to follow, and the result is delicious! I followed the recipe almost exactly, only adding a little extra salt (unrepentant saltaholic) The taste and texture is so much like "real" dairy butter. Thank you so much for sharing! Love, love, love it.
Can you replace the soy milk with almond or rice milk?
Loving your butters!
I made your coconut vegan butter and it is the most delicious thing ever. In fact, I love it more than real butter. I was so surprised, it even has the sour notes of cow butter. I didn't have a silicone ice cube tray, but I did have some little foil muffin cups and I used those to mold the butter. I have a question...do you have a good source for refined/deodorized coconut oil? I'm having a hard time finding it anywhere as it seems to be frowned upon because it's processed. I really want to make a savory butter. Thanks!
Hi, thanks so much for this wonderful recipe and your detailed explanations. I'm wondering will I be able to achieve the same outcome as the original recipe if certain were substituted? For example will Flax oil work instead of the oils you have listed, and instead of using lecithin will psyllium work to achieve the same consistency; as this too is an emulsifier?
Thanks for this recipe. I find the vegan margarine here in Norway revolting and also don't think it is a product that is very healthy to use (hydrogenated fat). I make a soft 'margarine' that is suitable for spreading but I wanted something I could bake with where oil wasn't suitable. My biscuits and shortbread were lovely using this 'butter'.
I had to tweak the recipe a bit as some of the ingredients are not readily available here. I used ground flax seeds instead of xantham gum and soy lecithin powder. I'm surprised something like this isn't produced commercially.
Wow, this is great. I really appreciate this recipe for making home made vegan butter. I am interested in trying but have some concerns. First off Xantham Gum is derived from GMO crops, and it is impossible to find organic. Another reviewer recommended guar gum which is an interesting recommendation, but I have read that it is used in fracking. So ethically, I would prefer another alternative, although there is no actual health risk associated with guar gum (at least less of one than xanthan gum). Secondly, are there any alternatives to soy lecithin? As soy is predominantly a GMO crop, I do not want to consume any soy products that are not certified organic. I know you give an alternative of sunflower lecithin, but I have never used sunflower in cooking, and am not knowledgeable enough about it's effects on health or the environment to use this. Any safe alternatives?
This is a baker's delight. My vegan, gluten free son has a bad reaction to Earth Balance. Although this doesn't have much taste at all (4/5 stars), it works well in recipes that call for butter ( Jules gluten free biscuits and cookies in particular). He uses it in potatoes as a spread. Yesterday, I quadrupled the recipe to have plenty on hand.
@Robyn, I also use the soy granules, and they are visible but don't seem to affect the texture at all. Yesterday, I ran them through a coffee grinder which did "powder" them, but still noticeable in the butter.
This recipe is great.
The mixed ingredients (the prepared ingredients before putting into the freezer) actually tasted like sour cream. I had to use a less than half a cup (roughly 1/4 to 3/8 of a cup) of coconut oil as I just ran out in preparing this.
I could add some honey or stevia to make this more like sweet cream butter!
I substituted used psyllium seed husk for the soy lecithin and in the place of the xanthan gum, I used 1 tbsp chia seed and 1 tsbp flax meal with 2 tbsp boiling water
Soya Lecithin Granules
I tried out this recipe today for the first time, I'm new to vegan baking and I am so stoked that there is a way to make your own vegan butter!
It worked brilliantly, the only thing that went wrong was that the soya lecithin granules didn't dissolve completely when processing in the food processor, so I ended up with little yellow specs in my butter...
Am I doing something wrong? Is there something I could try to avoid that problem? I don't think I can get hold of liquid soya lecithin here in South Africa...
Thanks in advance and thanks again for your awesome recipes! :)
I think I love you
I was looking for a vegan palm-oil free margarine which cannot be found anywhere around here in Switzerland - and then I fell in love with your recipe.
As I was too lazy to get some xanthan I just tried it without this magical ingredient - and it woked so well already I'm now a frequent coconut-oil buyer in my shop around the corner.
So I think I should get a box full of the xanthanian wonder and go ahead in buttering =)
Thank you so much!
Do you think this can be used if something like melted butter is required, e.g. for cinnamon rolls?
Best from Switzerland!
ingrediants in weight measurements?
I LOVE this recipe the only thing that would make it even better is to have all the ingredients in ounces or grams rather than cups and spoons, is this possible? Many thanks!!!
Excited to try!
Thanks so much for this; I am really looking forward to trying! And was just about to order the mold you suggest, but I am wondering how to measure for baking? Does the size of the cubes compare well to standard butter molds? Thanks so much!
follow up comment on my previous question. i used soya lecethin granules which i bought from health store. i also found the xanthan gum in the same store. tried to do it again with all the ingredient posted above. but still oil and water separated every time i take it out from the fridge.
Just tried making this and it is fairly easy, but the end result for me was too much cider vinegar and not enough salt. Next time I'll try reducing the cider and a tiny bit more salt.
Question - I'd like to try making an Olive Oil spread - do you think substituting the sunflower oil for Extra Virgin Olive Oil would work?
So glad to have found this!
I have been searching and searching the shops and online for a vegan butter (and shortening) that doesn't contain palm oil, all the while getting more and more hopeless.
I want to bake cookies for animal rescue charities, but I just can't see how morally I can do it, unless all the ingredients in the cookies don't cause harm to animals. Palm oil does directly cause harm to animals. And there's my conundrum!
I've contacted all the major companies in the UK, and they all tell me the same thing. That the palm oil they use is RSPO certified. But the system seems to be flawed, and I don't think what's on offer is good enough.
So I was very happy to come across you recipes for vegan butter and shortening! :)
I've got a couple of questions though, hope you can answer!
1. I've got access to soy milk (6% soy beans, water, apple juice concentrate, and salt) but also soy cream (Water,Sunflower Oil (8.4%) ,Hulled Soya Beans (3.8%) ,Modified Tapioca Starch ,Fructose-Glucose Syrup ,Emulsifiers (Soya Lecithin, Sucrose Esters of Fatty Acids) ,Thickeners (Locust Bean Gum, Carrageenan) ,Flavouring ,Sea Salt ,Antioxidant (Tocopherol-Rich Extract)
Which do you think would yield a more buttery flavour?
2. I noticed you mentioned a few months ago that coconut vinegar gives a more buttery flavour, would you think it is worth purchasing for baking cookies (as it's quite expensive)?
3. Also bit of a silly one, would the fact that the butter/shortening has a short shelf life, effect the shelf life of the end product do you think? I want to make sure I can send the cookies out and not worry about them going moldy too quickly.
And finally. You should definitely start up a vegan butter/shortening company!!! I would be your first overseas customer! :D