Thank you for applying your chemistry inclined mind to vegan recipes!!!
A couple things, just to preface, I sub'd the xanthan gum for guar gum as I am sticking with all organic ingredients.
-That being said, I've made two batches now and both have filled up a little over three squares in the Tovolo ice tray, is that about right?
-I noticed when I was heating the butter on medium high heat that it started to brown and solidify a bit... is that normal?
-I'm making it primarily to use on my cupcakes and although the flavor is great, after creating my frosting I can still smell the vinegar, not taste, only smell. It's bothersome and I'm wondering if you've tried the recipe with the lemon, salt and agar agar instead?
Thanks so much again!