Making the butter smoother
Sometimes when I make your awesome butter, the consistency turns out to be a bit grainy.
Something closer to solid coconut oil texture. I'd like my butter to be creamier, of course, and closer to real butter in smoothness.
Can't put my finger on the reason, though, since minor changes in measurements can occur.
So from your experience, which ingredient in this recipe contributes the most to smoothness
Would you improve the grainy mouth feel, by decreasing the amount of coconut oil,
Or better add more lecithin to the mixture?
Also, do you think that the type of lecithin used, contributes to different results?
I could, of course, spend hours experimenting until I got it right.
But I was hoping that your understanding of raw materials could make it more efficient. :)
I am so glad that I found this site! As a recent vegan convert upon my return to the states (I'd been living in Japan for nine years. Japan is extremely unfriendly to vegetarians, let alone vegans!), I was looking for a recipe for vegan butter to spread on my toast.
This butter is amazing!! It's smooth and looks and smells more like buttery spreads than butter itself does, which is perfect for me! It is a little bit hard, so I suggest replacing more of the coconut oil with olive. I will be doing this next time to see if it works for me!
Amazing taste, though! Nice and salty!
For the majority of my adult life I have been interested in plant based diet, yet could never find the ultimate motivation, well cholesterol of 264 was my final motivator. While looking for alternatives to some of my 'fridge and pantry staples I stumbled upon your website. Just made my first batch of vegan butter and I'll I can say is YUM!!!!! Spread it on raisin toast and was delish! I have read several of your recipes and am very much looking forward to testing them out. Now with my butter I'm good to go! Thanks for your care and devotion : )
So glad I found you!
I was looking for recipes for vegan dough enhancers when I found your website and I am so glad. There is a wealth of information here that I will be utilizing starting with this wonderful recipe. Time to sign off and go raid my kitchen to see if I have all the ingredients, if not then off to Whole Foods... here I come so I can make your Vegan Butter recipe. Thank you for sharing.
Perfect recipe imperfect chef!
I made this with two variations, one deliberate one less so. I used the granulated lecithin as that's all my local Green Shop had on the shelf and it left a slightly grainy finish to the butter but as the texture and consistency were perfect I deem that not to be a problem.
I didn't write down the ingredients I needed when I went shopping and so forgot that the coconut oil needed to be refined. I bought raw unrefined and entirely predictably this produced a coconut flavoured butter. However I didn't mind the taste even on toast with Marmite and in baking or frying for some recipes it was a real plus. My next batch will be with refined coconut oil so I'll be intrigued to see if there is any difference.
All in all I thoroughly recommend this recipe.
Great for baking
While I am not a strict vegan, I am allergic to dairy so I was anxious to try this recipe baking. I made a pound cake yesterday and the results were great. The interior texture was nice and the was a nice crust. The lecithin may have also helped the texture.
I did not get a full cup from the recipe and don't know if I processed longer it would have incorporated more air. Overall great work!
All in all I was very impressed. And I think this is an inspired and sophisticated recipe! However, there was simply too much vinegar. The end result had a deep flavour, great texture and everything, but the taste of the apple cider vinegar cut through too much.
Next time, I am going to reduce the vinegar content and compensate by allowing more time for the milk to curdle.
I made only a few changes....
1/4 cup of freshly made virgin coconut oil(I made it in the kitchen) and 1/4 cup of virgin olive oil. It makes a lovely medium/soft spread. I`ve made two batches so far without problems.
My soy milk didn't appear curdle after letting it sit for about 15 minutes. Any ideas as to why I might be having this problem? Should I have left it longer? Unfortunately, I had to go somewhere and had all of the other ingredients ready to go, so I couldn't wait to see if more time would make it curdle and just blended it together anyway. It seemed to still make a good finished product, despite the lack of curdling.
Also, does anyone know if this works well in candy, like peanut brittle and toffee?
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?