Made this yesterday. I ordered some liquid soy lecithin from Amazon. Hadn’t used that before and it has the consistency of treacle. I forgot to order and xanthan gum so decided to leave it out
I mixed the soy milk with all cider vinegar (I didn’t have coconut vinegar) and left it for 10 mins as specified but it did not curdle at all (Alpro unsweetened soy milk). Anyway, I made a batch, out it in the fridge overnight (haven’t tried freezing it) and I have to say I am sooooo impressed! Definitely a gap in the market for thus to be produced commercially
I had some corn bread left over from yesterday. I just toasted some and had buttered toast for breakfast and it was delicious. I honestly think if you gave this to a non vegan they would not know the difference to dairy butter. It turns out a bit like Lurpak, just the right consistency
Rock hard from the fridge just like dairy butter would be so I had to do that kind of grate-with-a-butter-knife thing I remember doing years ago. I guess if I left it out the fridge for a while it would soften a bit. The only thing I would do differently next time is make two batches. This one for baking plus another batch with twice the salt in for a nice salty butter for toast etc. Really really good though, will definitely make this regularly and ditch the margarine. Will be great for mashed potatoes and jacket spuds etc
Confusing ingredient list
"or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or"
Does this mean you use the soy lecithin AND xanthan or did you miss putting an OR between those two?
"½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil"
Melted canola oil? Huh? See, it doesn't make sense.
Please correct so I can make this recipe.
Too low fat
I plugged the ingredient amounts into a nutrition calculator and it only came out as 68% fat. Just wondering how you got the figures that you did, as I'd like to use this butter for croissants and I know I need to use butter which has 82-86% fat.
question about adding flavor
I was wondering if nutritional yeast could be used to act as part of the salt or add flavor as part of the curdled soy milk? I don't normally work with these products, but I am still a bit curious.
Thank you. This has been so helpful. I am from south Africa and we don't have any great vegan butters to bake with. Which of the butter recipes would be best for a buttercream icing and my nemesis Swiss meringue buttercream.
Easy hack for recipe
Two easy hacks to take the flavor from great to OMG!!
1 Use a protein shake blender bottle. Eliminates the scrape down each time you add stuff, and make it easy pouring to mold. 2 Double recipe sub cocoa butter for half the coconut oil. REALLY make the taste zing! Thanks for your recipe
A game changer!
This 'butter' is wonderful! Used to Irish and French butter before we became vegan, we were always slightly sad when eating other butter substitutes that we'd never taste that lovely flavour again but no - with your butter we're the happiest vegans possible, thank you for sharing your knowledge and your recipe!
Love this butter! Delicious taste, nicely buttery, easy to make and palm oil free (unlike most store bought stuff). I used only apple cider vinegar and didn't notice any 'vinegary' taste. So far I used it on bread, in mashed potatoes and baked vegan croissants - works great! I've tried it with different unsweetened soy milk and it worked best with alpro brand. Thank you for the recipe!
Nigari salt instead of vinegar for curdling soy mi
Thank you very much for this wonderful recipe and all the explanations. I tried the butter-produktion today, and the result looks very well, and the flavor is perfect!!!. As I was sceptical about vinegar, I used 1/4 teaspoon nigari salt for curdling soy milk (as used from making tofu at home). You can buy nigari salt in macrobiotic stores.
Really love it!!!
LOVE LOVE THIS Cruelty free butter !!
I just made this and we all LOVE it !!! The best part is that it is cruelty free !! The dairy industry is so savage.
Thank you so much for all the work you've put into this, Mattie! I really appreciate learning about the science of baking.
I'm curious, what are your thoughts about "Nina's Game Changing Vegan Butter with Aquafaba"? Have you compared this recipe to hers? From what I gather, the difference will have something to do with warm-temperature stability and flavor profile? I'm really looking for an ideal butter for laminated pastry.
Also, have you tried using a flavored coconut oil such as Nutiva's Organic Buttery Coconut Oil as a base for your butter? It appears to be a refined coconut oil, with the addition of "vegan buttery flavor". According to their website, "Our vegan buttery flavor in our Buttery Coconut Oil is made from pure certified organic non-GMO plants including sunflower, coconut, and mint."
As a side note, Miyoko's also produces a (cultured) vegan butter. I'm curious if you've tried it? Her recipe for home-made butter was published in a review, and includes some interesting notes about a "really hard butter" variation to use for pastry. You can find it here: http://anunrefinedvegan.com/2015/07/27/the-homemade-vegan-pantry/
Read the recipe again, you're inaccurate............
Butter is made from heavy cream, you're right about that. But heavy cream is only 36-40% milk fat, not 78%. Do more research.
I've made this butter a couple times and I love the taste, but I've had a few issues when I bake with it. First off I did, I followed the recipe as written, using liquid sunflower Lecithin, all apple cider vinegar because I couldn't find coconut vinegar and xanthum gum.
The mixture looks curdled after I blend it. I've let it blend for 2 minutes or longer. Maybe I'm over mixing it?
The first time I baked with it I made a pie crust. The crust actually tasted great but it was left with many small holes in the top crust. I didn't think much of it but when I made chocolate cut-out cookies with the butter, the cookies spread a lot and had many small holes, just like the pie crust. I'm wondering what could be causing this. It's like something is melting through the baked goods. Maybe there are chunks of coconut oil that are not properly mixed into the butter?
I would love some help!
After i discovered that the Vegan butter i was buying at the grocery contained Palm Oil i set about looking for the perfect recipe for my own homemade version. This is it !! This is the third recipe i have tried. I used the psyllium husk because that is what i had on hand. And i added a tiny sprinkle of tumeric to give it a yellow color. It looks, tastes and melts just like the real thing. Best of all no baby cows were murdered :-) And no habitats stolen from Orangutans !! Enjoy !!
I made this butter 10 weeks ago for the first time. I followed the step and the final product did not look appealing. However, I put it in the fridge not expecting much. I could not be any more surprised. The butter was amazing; my husbands and daughters were so impressed. The second time, I used a pestle and mortar to grind the soy lecithin granules to a powder form, added 2 tablespoons of aquafaba and a pinch of turmeric for colour and it turned an amazing butter into a very creamy and special butter. I love it! I have had great success with using this butter for vegan croissants, cakes, cookies, brownies, brioche, wholemeal bread and the latest frying French toast. I have quadrupled the recipe and it still amazing. The most amazing part is that the butter is ready straight from the fridge but leave it 5 minutes outside and it is really nice. Your information before the recipe is excellent. Thank you so much for your generosity!
Thrilling to try!
Love love the article about vegan butter, excellent job on explaining how all the ingredients works.
I am also greatful for Keith comment about it's final result of the butter and the fry 'issue'.
Will return with a feedback as soon as I make a bach.
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 or without success?
The bottom line for me is I cannot fry in many cases with this butter but it is great for baking and it is good for spread if consumed before it molds.
Storage at room temperature?
Anyone have any experience storing at room temperature? I'd really like to still use my nice butter bell!! Lol!
Fast, delicious...a game changer!
I've only just whizzed this up, but OMG. I used all apple cider vinegar and xanthan gum as I was worried how the lecithin granules would break down. I added some turmeric for colour and I've tasted it from the bowl and it is amazing! So easy and fast. I won't be buying the $10 store brand anymore! I can't wait for it to solidify, but in the meantime I scraped the extra out of the bowl and it's gone straight on a cracker and was everything I had hoped it would be! Thank you!!!!
I converted this recipe to grams for those interested.
2.47g coconut vinegar
140.79g refined coconut oil
13.63g liquid oil
4.54g liquid soy lecithin
0.75g xanthan gum
1.05% apple cider vinegar
1.05% coconut vinegar
59.65% refined coconut oil
5.77% neutral liquid oil
1.92% liquid soy lecithin
0.32% xanthan gum
I'm not vegan, but have friends who are & a young nephew who is allergic to just about everything.
I made a non-soy version of this twice so far. This made my day! I baked a vegan red velvet cake last night using my homemade vegan butter. I've never been happier! Hubby couldn't tell the difference between my usual red velvet cake & my vegan one!
I used my Ninja processor to mix everything together. Then I poured it in a silicone butter keep & slice I found. Eureka! The "butter" was the perfect weight. Recipe made sticks (0.25 lb).
I used Barlean's butter flavored coconut oil. This tastes just like the real thing. I'm going to make a spread for my mother-in-law who is vegan as well.
Thank you so much! I can't wait to try some of your other recipes!
Noobs: Read my story and learn from my mistakes!
So I've made this twice now and the results were awesomeish. I say "awesomeish" as my endeavor with this was hilariously funny. So the first time I made this, I had no idea that liquid lecithin (sunflower) was so messy! I made it but noticed there was still some lecithin not mixed in. I pretty much made a hot mess and just dumped it in the mold. The husband also ordered silicone loaf molds instead of butter or ice molds so each cavity holds the equivalent of 4 sticks of butter. Feeling determined, I still used the butter to make a batch of cookies. I pretty much copied a nonvegan recipe and the results were amazing even though my butter didn't look that great!
Learning from my mistakes and feeling more determined, I made the recipe again. I accidentally did a whole tablespoon of lecithin instead of a teaspoon so I ended up tripling the recipe. Learning from my mistake, I mixed the lecithin into the curdled soy milk directly. This time the results were beautiful and not nearly as messy. As I was pouring my butter into my loaf pans I then made the realization I forgot the salt! it was still great though and I really appreciate your amazing effort plus the science involved in it. I just recently got involved in baking so this is awesome! Do you have any advice on making a sweet cream butter? I might add a little turmeric to get the yellow in there as someone recommended. Thank you so much! I was a Nucoa user for years before this!
Thank you for this wonderful recipe! I have made this twice already with coconut milk, apple cider vinegar, and soy lecithin granules. It has come out delicious every single time. I can't wait to make it on the butter mold I just ordered (https://www.amazon.com/gp/product/B01LZLDDH4/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1).
Can't wait to try
My liquid lecithin won't be here til next week but just wanted to add that you can get a gallon sized tub of coconut oil on amazon for 25 usd. Up until now I've just used butter flavored coconut oil so I'm really excited. Will review next week
I've made this twice and it's amazing! My husband thought he would only want melted earth balance on his popcorn so I did 75% this recipe to 25% earth balance and he loved it! Also did the same with mashed potatoes! TY so much ???
Awesome for Vegan Frosting
Thank you so much for this recipe! I make and sell baked goods. I wanted to make my own vegan butter, as the store closest to me doesn't carry it and I thought it may be cheaper to make. To be honest, I thought it'd be fun to say I made the vegan butter myself as well :) I used the vegan butter in a chocolate frosting and it turned out amazing! I even like this frosting more than the non-vegan ones. I wish I could post a photo here. It was so light and fluffy. Even after 4 days , the frosting was still holding it's shape and very tasty! As for a few people on here mentioning a strong vinegar smell... I didn't get that. Are you sure that you put the right amount of vinegar in?