Cultured European Style Vegan Butter

I think this is a really good vegan butter. Taste is spot on in my opinion.

Very good. I think it is as good as Miyoko's.

I made two changes. My wife is vegetarian, not vegan, but she is lactose intolerant so I used Organic Valley lactose-free plain yogurt. I also added 1/4 tsp of turmeric for coloring. It gave the butter a nice light yellow color but did not affect the taste.

Thank you for your reply. I did as you said, and without adding the lecithin at all , it turned out perfect. I did another batch, and added the lecithin at the end, and it separated again. So for anyone that has this problem, try it without lecithin, it is amazing without.

when you say "splits" do you mean it doesn't fully emulsify? like you have two different fats, one sitting atop the other? i've had that trouble before and what i do now is put the coconut oil first (at room temp) in a blender and blend it til it's no longer a full-on solid. something thick & creamy. then with the blender on low i'll add the liquid fat. after this i add in my yogurt mix followed by the emulsifying agent last. not rushing it seems to be key for me. i definitely think it'll break if you just throw it all in the blender together.

I really love the taste of the butter, but it splits every time I make it. I tried with 2 different types of lecithin and it stills splits. I added xanthan gum and it still splits. What can I do?

Been struggling to make my own butter for croissants. Virtually every attempt renders the butter in some rather unusable way (too runny, too hard, etc). The closest I got thus far was a quick mimic of the cocoa butter version on this site. I'm going to give this recipe a go and see where I get. I also looked up weighted conversions for these volume measurements and will try that! If my sprouted rice rejuvelac is ready I may use that as well!

This is the best butter recipe I've found bar none. It is very easy & ready in less than 2 hours. I made the spreadable version using home made yogurt. I used an immersion blender & it worked just fine.

Biona do NOT have a palm oil free spread.

Dear Mattie,

the first try did not reveal a completely homogenous result. the taste is very similar to german Sauerrahmbutter (I do not know if sour cream butter is the correct translation). Do you have any idea how to produce Suessrahmbutter (sweet cream butter). Thank you so much for your research and the recipes.

best regards
tillaihd

Thanks a lot for this recipe, it's delicious!!! I was really missing butter for toast...etc, but this is even better than real one!!
I use lecithin granules, so I just soak them in boiling water and then add the gooey mix to the rest. Perfect!!

Mattie,

I am thrilled to find your recipes for vegan butters! I sent your link immediately to my daughter who is off to Paris, France in September to study at Ferrandi. She ultimately wants to have a catering/event company that distinguishes itself with luxury, vegan and common allergen free offerings.

Any recipe you want to post that is gluten, soy, milk, sucrose, peanut and nut free (including coconut,) would be greatly appreciated. We are going to experiment with a cocoa butter, olive oil, flax milk, apple cider vinegar one

I have tried your butter with soy and it turned out great. I have also tried it with a brand of almond yoghurt here in Vancouver, BC. It is made with whole almonds, brown rice, water and cultures and is really tangy and similar to real yoghurt. It turned out just as good and because I used sunflower lecithin it was soy free for anyone that cares about that. So if you can find that yoghurt from 'crave conscious' I would recommend it. I may try adding a little apple cider vinegar next time. I omitted it because I thought the yoghurt would be tangy enough. Anyway, thanks for the recipe.

Mattie, can you recommend a good yogurt, now that the processing of soy yogurt has been such an issue? I know WholeSoy is supposed to return, but would love to get started on this recipe. I miss "real" butter...don't mean the animal-based product, but cultured European butter. Thanks for any advice!

Hi Mattie,
I was so happy to have found your site. I also miss butter since I've become vegan. I've tasted earth-balance vegan butter (that I brought home from the US) but it tastes like our margarine (and the ingredients are very similar).
Vegan baking is new in my country it usually includes the use of margarine or coconut-oil. I did not find refined coconut-oil here and I don't like the strong taste of coconut it gives the food. So I was wondering "how can I substitute the coconut-oil with cocoa-butter" in your receipts?
I have compared the receipts that contain cocoa-butter with the regular vegan butter receipt but you've made other changes to the ingredients which makes it harder for me to come to a conclusion.
P.S. I can find here very good quality of cocoa-butter which makes it more interesting to me then coconut.

Hi Colleen interested to read your review as I've had probs finding liquid lecithin too and the granules aren't the best in the UK. Just wondering what yoghurt you used. I like Alpro plain just to eat but it's a bit sweet. Sojade is pretty good just as a sour plain yoghurt. I'd be interested to know what you used since you say the taste is really like butter. By the way you could try putting a pin in the end of the lecithin capsules and squirting it out!! I've done that before with other oil filled capsules.
I'm looking forward to trying this as I loved Mattie's original recipe for coconut oil butter. I buy my coconut oil from a local Asian shop too and it's tons cheaper than from the health food shop. You can also buy it in the Asian section of bigger Tescos.

Just tried this and overall it seems great texture-wise, etc. -- except that I used unrefined coconut oil (didn't think to check until I was in the process of melting it so I just kept going) so it tastes pretty strongly of coconut. Would this variation still work if I'm using it to make a crumble topping or tart crust or something where the coconut flavor would be a welcome addition? Or will the unrefined oil behave in some not-good way when baking?

Thanks so much for all of your research and recipes... will definitely try again with the specified unrefined coconut oil!

The one thing I really miss about dairy is butter. Especially when I treat myself to some fresh crusty bread at the farmer's market. Non dairy spread just doesn't cut it. I've made some fresh rhubarb compote to have on good quality bread and was missing butter like crazy. I had to hunt down the ingredients for this but it was SO worth it.

I can't believe how much this tastes like butter - and not the generic bland butter but the expensive French salted kind. It has exactly the creaminess and the fresh salty lactic taste I've been craving.

Mattie, you are a GENIUS. Thank you so much. A tip for those in the UK - coconut oil sold in health food shops is ridiculously expensive - £14 or so for a tub. My local 'ethnic' supermarket sold it for £2. Apple cider vinegar in the same store was 89p. The only real struggle was fining lecithin. I found some old out of date liquid gel caps in the cupboard and was so desperate to try this recipe I spend half an hour sawing the hardened caps open and scraping out the liquid (NOT recommended). So now I have to find a proper supply because I want to have this butter at all times. Seriously - genius.