How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base

Thanks so much for posting this!!! I just made it and it was pretty easy to do. Can you tell me how long this vegan butter's shelf life is if left out on the counter? I plan to ice a cake with the a vegan buttercream frosting made with it and keep the cake covered cake dish, but I want to make sure I don't serve the the cake with the vegan buttercream frosting past it's fresh point. Thanks!!!

Thanks so much for this! I'm using it to make Vegan pies! The pasty comes out beautifully!
Does anyone else find that the soya lecithin gives it a slightly funny taste? Have been playing around with the quantities but It remains the same!! It doesn't matter in regards to the pies as it doesn't affect the flavour of the pastry but to use it normally it would be nice to not have that soya flavour.

I would just love the quantities to make a kilo in grams!!!! can't work it out myself as me and maths hate each other!

In reply to "that person" who says coconut oil is not the great product we all think it is. . . . do more research. Coconut oil contains MCTs; medium chain triglycerides. The fat in coconut oil is NOT stored as fat in our bodies but helps with the efficient burning of energy. Coconut oil has countless health benefits. This is not "new hype". Coconut oil has been around for a long time and there are numerous studies you can read about it. You're not a downer, you're just mis-informed. If you know how to ferret out the proper information on the internet , you'd see how wonderful coconut oil really is :)

I love all of the food science behind this, very fascinating! I will definitely be trying this out in the future. I tried looking through the comments on the off-chance the question had already been asked, but only got through five pages before reading fatigue set in, so please forgive me if a similar question has been asked.

If one were trying to just make a liquid butter FLAVOR (sort of similar to the artificial butter flavors like McCormick's, Adam's Best, etc.), would the first part of the recipe be sufficient (curdled soy milk part)? Obviously, not as concentrated as those artificial extracts one buys from the store. but volume isn't necessarily important as flavor. I'm trying to refine some recipes for "butterbeer", both hot and cold, and those extracts are A) way too expensive to go through as often as I do, and B) I have no idea what's in them, so if I could make my own up and control the ingredients that'd be even better. An added bonus C) on being vegan, for many many reasons.

If I understood correctly, soy milk yields the most buttery flavor due to the protein content. From your tests, did you notice anything in particular that seemed to boost the buttery flavor? I'm aiming to try and keep it liquid for my tests without necessarily making the butter completely, as melted butter doesn't seem to mix the best with cold carbonated water (I'm guessing due to the oil content).

This butter was great, but I'm not sure if my soy milk curdled enough when I made it. I was wondering if you used sweetened or unsweetened soy milk?

bless you for sharing this! i subbed ground chia seeds for the last 2 ingredients, and it turned out really well. i'd rather dip bread in olive oil than use something like earth balance. the texture and melting quality of this was perfect! delicious in your chewy vegan chocolate chip cookies too. you've made life much more bearable for this mom of a baby with 10+ food allergies! :) if he's clear on soy, we will be all set, thanks to you!

I don't want to be "that person," but coconut, regardless of the new hype on the product and the mis-information about it spreading like wild fire all over the internet is actually a saturated fat and yes, contrary to popular belief, your body will store this fat and it will raise your blood lypids and cholesterol levels. I am trying desperately to find and alternative that is neither a saturated fat, nor a trans fat product. I won't use soy or oils of any kind. It would just be amazing if someone on this forum new of anything or could come up with anything that might actually work. Thanks so much! Sorry for the downer. :/

the only problem is that i only made 1 batch. and it's already gone. will remedy that situation tomorrow, officially known in the house as "vegan butter making day." i used soy lecithin granules which did not dissolve, but like others have mentioned, it didn't seem to affect the outcome of the butter or the baked goods i made with it. i used it in the Chewy Vegan Chocolate Chip Cookies (by far one of the BEST cookie recipes i have ever made), and used the leftover in place of some shortening for biscuits. i actually felt kind of bad mixing it with the shortening. there's something so special about fresh, high quality butter. i feel like i was gifted this recipe. thank you Mattie!!!

Does it matter if you use coconut sap vinegar or coconut water vinegar when making vegan butter?

want to know if coconut oil can be substituted? it has high saturated fat content . using it as an alternative for butter again a highly saturated fat content spread makes me think is there a healthier oil alternative?

I read one person's concerns about xanthan gum being genetically modified. I'm sure this is true with many brands but Bob's Red Mill is not. I contacted the company about it and they're very dedicated to GMO free products. In fact GMO free will be appearing on their labels. When in doubt about an ingredient in a recipe, just contact the company. Nowadays, it's easy to do via email and they're generally good about replying. You like their answer, buy their brand. You don't like their answer, don't buy their product. Simple.

Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.

I am having the same issue with the soy lecithin granules not dissolving completely. Doesn't bother me really, though next time I am going to try putting them in with the curdling soy milk at the beginning so they have a little longer sitting in liquid to soften. My food processor isn't very good so running it longer hasn't helped much.

Today I threw a bunch of garlic cloves into the mix so that I could use this to make garlic bread! So wonderful - the only thing I had access to before was this really soft olive oil spread that was terrible for baking.

Hi,
Your vegan butter recipe is so good. I have made this butter couple of times. Now we are not buying anymore butter from stores. I have made some little bit of changes instead of using Soy milk I used unsweetened Almond milk and as for lecithins I replaced them with flaxseed meal. It came out great. Thanks for the recipe. :)

Hello.
I didn’t read all the recipe (I’ve read the intro mostly) and comments, so maybe Matty or someone else already mentioned that. But there is (ab)use of monkeys in in the coconut industry (they are used to pick the coconuts). I’ve never managed to find out how widespread is this practice, and which brands are ethical.
Just FYI, because I guess some of the readers care about that. Also I’d be happy to find out more on the subject myself if anybody here knows something. Maybe my comment will drive some people to look for more info and hopefully they will be more successful than me.