Spreadable Olive Oil Vegan Butter
I've gotten into the habit of using various Vegan Butters in my baking projects. I like having the peace of mind in knowing I have complete control over what goes into it. These butters were designed to mimic real butter. But lately I’ve been noticing something. The same hard consistency that allows the butter to work well with creaming into cookie batter, cutting into pie crust dough and rolling with croissant dough can also be its downfall.
Let’s break some buttery rules
Not all extra virgin olive oils are created equal
The subtle role of acids
Let’s upgrade the salt
Spreadable vegan butter prefers jars, not cubes
Spreadable Olive Oil Vegan Butter Recipe
1) Curdle your soy milk
2) Mix your Vegan Butter ingredients
3) Transfer the Vegan Butter to a mold so it solidifies
For more Vegan Butter recipes check out the Vegan Butter recipe section.
Get a price on the Liquid Soy Lecithin I Recommend at Amazon.
great with modifications
I read the reviews before I made this, and decided to use half olive oil and half canola oil. I'm glad I did - I could definitely taste the olive oil but it wasn't overwhelming. I think that if I had used all olive oil, it would have been too strong. The olive oil taste was not as strong after the spread cooled completely. I also cut the salt - I had just made the vegan butter and thought it was a bit too salty. I don't have much a taste for salt so it may be fine as written if you like things salty. As others mentioned on the butter page, I soaked the soy lecithin granules with the soymilk and vinegar, which I think made them dissolve better.
With these small tweaks, the spread is delicious. It tastes much more rich and fresh than tub vegan spread. I've used it as a spread on toast and for cooking. My husband (not vegan) uses it to cook eggs and says it's as good as butter. I'll definitely keep making this over buying earth balance!
Damn good spread
Well I made this but unfortunately I made it with really strong virgin olive oil and neither I or my husband liked the taste much. However I then made it again with neutral tasting rapeseed oil (plus a mix of Maldon salt and sel de Guerande) and ended up with a bloody delicious spread that spreads out of the fridge. Pretty much what I've been looking for. Matty you are a splendid chap!!
I absolutely adore your butter recipes and the passionate curiosity that drives them. I have just made your olive oil butter and am about to make the miso tahini one again as it's a favourite spread and it keeps really well. I do have one request. I live in England and am used to measuring in grams and ml and find the measuring of your recipes the trickiest part. Could you show the liquids measured in ml and solids in grams? And what I'd find really helpful would be to have the coconut oil in grams as it is solid at room temperature here and I can make it liquid as I blend it with my hand held blender - that way it's still pretty close to room temperature without me having had to melt it and then cool it again slightly. Again thank you so much for sharing all your wonderful culinary experiments.
You may also contemplate that mayonaise is generally a form of Jellied Oil. Regular mayo has a bit of essence to it, but it's not difficult to think about producing homemade mayo in a way that particularly reduces the addition of other tastes. I can attest that a grilled cheese made by placing mayo on the outer faces of the bread works just fine.
Too olive oil-y
I've made the coconut butter a few times and really like it. I thought I'd give this a try for something more spreadable, and even though an olive oil taste was anticipated, it was much more than "background notes". I don't think I will make this again. I did add a pinch of turmeric for color, so it looks more like butter :)
I am from near the region that produces fleur de sel and most sea salt from France in general (Guérande). I have a life-long love affair with salt (seriously, I keep some fleur de sel in my bag and eat little crystals), and until veganism happened, in a love affair with the other star product of Brittany: butter, and specifically butter with fleur de sel crystals, unmixed, for the whole crunchy delicious experience.
I've been dying to have some again - it was the best spread in the world in my opinion, and the perfect complement to jam - and I was wondering how I could modify this recipe to emulate that without having the salt crystals sink to the bottom or dissolve because of the warmth of the mixture. Does some portion of the salt have to be processed for the emulsion to happen?
Matty the timing is incredible. Just got done watching a program about the crap ingredients in margarine and thought I should go back to making my own...I wondered if there was a recipe out there with olive oil and vegan baking was the first place I went (having tried the lovely vegan coconut butter recipe) and this recipe was on the first page! Are you telepathic? Going to try this right now.