Reviews written by Alyssa

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

Vegan Butter Recipes

Alyssa July 20, 2012

Sweetened or Unsweetened Soy Milk?

I'm looking forward to making this very soon. I don't usually buy soy milk, but when I do, I buy the unsweetened variety. Do you use the sweetened or the unsweetened? I don't mind buying the sweetened if that is your preference as I want my butter to be the best. Thanks!

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1 results - showing 1 - 1

Raspberry Sorbet

Category: Vegan Sorbet Recipes

5.0 (1)

Vegan Croissants

Category: Vegan Pastry Recipes

4.7 (3)

Three Herbed Focaccia

Category: Vegan Hearth Bread Recipes

5.0 (1)

Vegan Blueberry Frozen Soy Yogurt

Category: Vegan Frozen Yogurt Recipes

5.0 (2)

On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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Latest Comments

Vegan Toasted Coconut Chocolate Chip Cookies

5.0

LeAnna

"Was looking for a nut free, vegan cookie recipe to make and bring to meet my Boyfriends Parents...Let's just say they were all beyond delighted, and his Sisters Boyfriend who has an allergy to eggs was over the moon that he could eat them and proclaimed them as "Glorious" cookies!! Thank you so much for putting such effort into making this phenomenal recipe! The family I nanny for was also so elated (they were my taste testers) that they insisted we make another batch the following day! "

Spreadable Olive Oil Vegan Butter

4.0

Tree

"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

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

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keith

"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."