Review Detail
Vegan Butter Recipes
Written by Mattie
Written by Mattie
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.
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.
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.
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