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

Written by Mattie    
 
4.8 (139)
54
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Compliments of: Mattie
at Veganbaking.net
http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter#.UfTxu-AkOxI

Vegan Butter (June's version)
(Mattie's original recipe with a few changes)

Ingredients:

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)

Directions:

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).
Rating 
 
5.0
June Reviewed by June July 28, 2013
Last updated: September 02, 2013
Top 500 Reviewer  -   View all my reviews (1)

Vegan Butter

Compliments of: Mattie
at Veganbaking.net
http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter#.UfTxu-AkOxI

Vegan Butter (June's version)
(Mattie's original recipe with a few changes)

Ingredients:

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)

Directions:

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).

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"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).
Reviewed by WW July 23, 2013

"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).

Owner's reply

Thanks for catching this WW! I meant to say "trans fatty acids" instead of triglycerides. Triglyceride is just a fancy name for fat and they're totally natural and essential to have in the body in normal amounts. I've corrected the article. Thanks again for helping me be as accurate as possible!

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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...

Vegan Butter
(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 minutes.

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)
Reviewed by June Taylor July 16, 2013

Vegan Butter

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...

Vegan Butter
(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 minutes.

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)

Owner's reply

Great recipe June! Do you have a picture of it? If you can get one then I'd love it if you could submit it and we could make this into your own recipe listing on Veganbaking.net. I love the use of agar and lemon juice. I can't wait to try this. Well done and thanks for sharing!

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(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)
safflower 616
palm 1238
soybean 5465
cottonseed 7004
corn 7888
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.
Rating 
 
5.0
Reviewed by oldtech July 09, 2013

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)
safflower 616
palm 1238
soybean 5465
cottonseed 7004
corn 7888
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.

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This is the OLNY butter recipe we make or use and I can't sing it's praises loud enough! There is no reason to look further once you try this one.
Rating 
 
5.0
svmartin Reviewed by svmartin July 06, 2013
Top 500 Reviewer  -   View all my reviews (1)

Regular Vegan Butter

This is the OLNY butter recipe we make or use and I can't sing it's praises loud enough! There is no reason to look further once you try this one.

Owner's reply

Thanks so much svmartin! I'm so happy the Vegan Butter worked out for you!

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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!
Rating 
 
5.0
Tessa A-A Reviewed by Tessa A-A June 23, 2013
Top 500 Reviewer  -   View all my reviews (1)

Revolutionary Butter!

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!

Owner's reply

Thanks and so glad the Vegan Butter worked out for you TessaA-A!

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Ah-MAH-zing
Rating 
 
5.0
mrscalhoun Reviewed by mrscalhoun June 21, 2013
Top 500 Reviewer  -   View all my reviews (1)

Ah-MAH-zing

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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.
http://www.mysunflowerlecithin.com/all-natural-liquid-sunflower-lecithin/
Reviewed by Melissa June 14, 2013

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.
http://www.mysunflowerlecithin.com/all-natural-liquid-sunflower-lecithin/

Owner's reply

Hi Melissa! That and any other sunflower lecithin should work fine in this recipe. Good luck!

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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!!!]
Rating 
 
5.0
Tiffanybakes Reviewed by Tiffanybakes June 07, 2013
Top 500 Reviewer  -   View all my reviews (1)

Fingers crossed

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!!!]

Owner's reply

Thanks so much Tiffanybakes! The salt is just there to amplify the butteriness and savoriness only. It's redundant if you're using salt in your recipe already, which you probably are. So it doesn't matter if you use salt when making this Vegan Butter or not in terms of texture.

I developed Vegan Butter to use salt so it would be similar to European salted butter in both flavor and texture. This also makes it versatile for spreading on things like toast and other non-baking applications so non-bakers can benefit from it.

Since I rarely eat commercial vegan butters anymore, any time I do, I immediately notice the flavoring (diacetyl) and find it incredibly off putting. Perhaps that's what you're noticing in the cookies? Hopefully this Vegan Butter helps you get closer to nailing your recipe!

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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! :-) :-) :-)
Rating 
 
5.0
Joanie Reviewed by Joanie May 31, 2013
Top 500 Reviewer  -   View all my reviews (1)

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! :-) :-) :-)

Owner's reply

Hi Joanie! This Vegan Butter will definitely work with olive oil. I've been wanting to do a lemon olive oil version but haven't gotten around to it yet. I also have been meaning to update most of my vegan baking recipes to note that they can be made with light olive oil in addition to safflower, sunflower, etc. Oil choice is like religion;) Olive oil is slightly more solid at refrigerator temperature than canola so the Vegan Butter will probably be a tiny bit more firm but it might not be noticeable. Good luck!

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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.
Rating 
 
5.0
BigDogsAndBirds Reviewed by BigDogsAndBirds May 31, 2013
Top 500 Reviewer  -   View all my reviews (1)

Thank You!

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.

Other Info

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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.
Rating 
 
4.0
Reviewed by Dave Jones May 20, 2013

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.

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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!?
Rating 
 
5.0
asharpknife Reviewed by asharpknife May 18, 2013
Top 50 Reviewer  -   View all my reviews (4)

yoghurt butter!

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!?

Owner's reply

That's great that you gave it a whirl using soy yogurt asharpknife! I also developed a Cultured European Style Vegan Butter using soy yogurt here:
http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter
It should work a little better in croissants and other puff pastry than Regular Vegan Butter. Regarding the Greek yogurt, I'm still working on it and want to get it perfect before sharing it so thanks for your interest!

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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?
Rating 
 
5.0
prettyleodia Reviewed by prettyleodia May 04, 2013
Top 10 Reviewer  -   View all my reviews (5)

love it

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?

Owner's reply

Hi prettyleodia! You're using refined coconut oil right? That's coconut oil that has been filtered to remove all traces of coconut aroma and flavor. If you're using unrefined, you'll get the coconut flavor. I usually have both kinds in my kitchen so I can switch between them if I want coconut flavor or not. This particular Vegan Butter recipe is designed to not have coconut flavor, hence, it calls for refined coconut oil. Good luck!

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I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks
Rating 
 
3.0
sktlmt Reviewed by sktlmt May 01, 2013
Top 500 Reviewer  -   View all my reviews (1)

Overwhelmed by ACV

I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks

Owner's reply

Hi sktlmt! Some people are particularly sensitive to apple cider vinegar. If it's too much for you I recently discovered that coconut vinegar is really great because it offers a more subtle, smooth, but longer lasting tartness. One of the reasons for this is probably because it lacks malic acid which is a particularly sharp tasting acid. I also found that using half apple cider vinegar and half coconut vinegar yielded an even better, fuller Vegan Butter taste overall that lingered on the palate slightly longer. I'm going to update my recipe to include this option in the near future. In the meantime, I recommend tracking down coconut vinegar at your local ethnic market or online and giving it a shot. Thanks for your feedback!

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