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?
This post is amazing, thank you so much! Packed with information and recipes, that's great! In Brazil where I'm from and here in the Oceania where I'm travelling we don't have any alternative for vegan butter apart from margarine. I'm sharing this post so many more sad vegan bakers can enjoy this!
Mattie, these recipes are brilliant! Quick question: will guar gum work in place of xanthan gum?
this recipe looks great! but i wonder, how do you think this would taste in mashed potatoes? would it still give it that same buttery taste that earth balance gives it?
Anything without Coconut?
This is an excellent article. It is well thought out and presented in an excellent format. I also appreciate your concern about palm and habitat destruction.
I have food allergies and cannot have palm or coconut products, corn, and dairy (among other things). That means I no longer have any butter alternatives other than hydrogenated soybean shortening. Do you have any other suggestions for fats that will work to create a vegan butter? Other than the one using cocoa butter, that is. I am looking forward to making a batch to use for baking desserts, but there are some uses that really shouldn't have a chocolate flavor.
Thank you for any suggestions that you might be able to offer.
Great Vegan Butter
I hope you get a patent for your recipes! With all the scientific information, you sound like Alton Brown. Are you related? ;-) Thanks so much!
Thank you for the fantastic recipe! I made the regular one, all my friends and me were amazed! I use it for my cookies and nut spreads as well! Works great!
Only one thing - I kept it in the plastic box and I noticed that water started condensing on the lid after a short time. I thought that could be a problem if I would like to keep my butter for a longer time - it could cause the mold. It actually happened to my first batch after 20 days :-(. Do you know how could we prevent this condensation?
What inspiration! I love all the different flavors you came up with too. I started reading this article and thought that making vegan butter would be difficult, but it seems fairly easy. I really appreciate the great detail too, it will help me when I make this tonight! Thanks again!
Fantastic resource, thank you!
Wow -- thanks for all the experiments you've done -- and for sharing these in such an organized format. (Being a non-scientific person, I found your explanations very understandable, phew!)
I've been using your fantastic post as my primary resource for developing non-dairy butters using the Thermomix kitchen appliance. I'm excited to try these, and variations there of, and will let you know now it goes. Many thanks :)
Can u help me make cheese
Just wanted to follow up - thank you for responding to my question about the lecithin. I doubled the xanthan and it worked out great! I'm so happy for this recipe as it has saved my allergic family's Christmas! I'll for sure be using this in my Xmas baking and in buttercream - thank you SO much!
"I can't believe it's not butter!"
I made the butter and am very proud. Thanks for a wonderful recipe. I didn't find it to be "vinegary" I think that more so happens if one is not a normally a vinegar user. Also, I told my grandmother about it and she mentioned maybe adding turmeric if you want it yellow. Just an idea...anyways I look forward to trying other recipes on your site. Keep with the science experiments!