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

Written by Mattie    
 
4.8 (136)
54
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Wanted to mention that I used Soy Silk Light Original (soy milk partially sweetened by Stevia) with great success. And I found someone recommending http://www.soaperschoice.com/ for very inexpensive, food quality, organic, refined coconut milk. Will be ordering for this site tomorrow, because I'm going to be making lots of this butter :)
Reviewed by jehren29 July 04, 2012

Also...

Wanted to mention that I used Soy Silk Light Original (soy milk partially sweetened by Stevia) with great success. And I found someone recommending http://www.soaperschoice.com/ for very inexpensive, food quality, organic, refined coconut milk. Will be ordering for this site tomorrow, because I'm going to be making lots of this butter :)

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Made the original version. The soy lecithin granules I used didn't blend completely, but rather than go over the two minute blend time in the food processor, I stopped blending, filled the silicone tray and froze it. Just had "buttered" toast, and... jeez that's good. Will put the soy granules in a spice grinder first next time?? Just like butter. I'm completely amazed. Now- to find less expensive refined coconut oil. Thank you sooo much for this recipe!
Rating 
 
5.0
jehren29 Reviewed by jehren29 July 04, 2012
Top 500 Reviewer  -   View all my reviews (1)

Just like butter

Made the original version. The soy lecithin granules I used didn't blend completely, but rather than go over the two minute blend time in the food processor, I stopped blending, filled the silicone tray and froze it. Just had "buttered" toast, and... jeez that's good. Will put the soy granules in a spice grinder first next time?? Just like butter. I'm completely amazed. Now- to find less expensive refined coconut oil. Thank you sooo much for this recipe!

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OH how fun was that!! :) I used unrefined coconut oil so it does taste a little too much like coconut for me (even though I like coconut) but I will still eat it. And for $1.25 at the dollar store I found little silicone baking pans that look like a stick of butter and the recipe filled two of them right to the top!! Sweet! I am so excited to try this butter (its currently chilling) and looking SO forward to never having to pay for Earth Balance again.. especially knowing it is not that good for me!! Thank you so much for this recipe!
Reviewed by Karyn June 30, 2012

OH how fun was that!! :) I used unrefined coconut oil so it does taste a little too much like coconut for me (even though I like coconut) but I will still eat it. And for $1.25 at the dollar store I found little silicone baking pans that look like a stick of butter and the recipe filled two of them right to the top!! Sweet! I am so excited to try this butter (its currently chilling) and looking SO forward to never having to pay for Earth Balance again.. especially knowing it is not that good for me!! Thank you so much for this recipe!

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Hi Matt,
its a little late to ask (i'm going to try make this and then the croissant soon) but is omitting the zanthum gum in the butter going to very badly effect the croissant? Its so unbelievably expense here (New Zealand) and I'm leaving here soon anyway.. Can I add a bit more oil instead of coconut oil to make it malleable?
Reviewed by Mithuna June 21, 2012

A question!

Hi Matt,
its a little late to ask (i'm going to try make this and then the croissant soon) but is omitting the zanthum gum in the butter going to very badly effect the croissant? Its so unbelievably expense here (New Zealand) and I'm leaving here soon anyway.. Can I add a bit more oil instead of coconut oil to make it malleable?

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Cool! I've never thought of making my own VB, thanks! :)
Reviewed by Ally June 21, 2012

Cool! I've never thought of making my own VB, thanks! :)

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Like the previous comment by Cat, I'm also hesitant to use Xanthan Gum. The only one we have here in Australia is made in China and who knows what from and what chemicals are in it! Wish I could get organic Xanthan Gum...
Reviewed by Roni June 17, 2012

Like the previous comment by Cat, I'm also hesitant to use Xanthan Gum. The only one we have here in Australia is made in China and who knows what from and what chemicals are in it! Wish I could get organic Xanthan Gum...

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Hi Cat, I'm interested: why are you hesitant to use xantham gum?
Reviewed by Hayley June 17, 2012

Hi Cat, I'm interested: why are you hesitant to use xantham gum?

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I am very hesitant to use xanthan gum. I generally avoid foods at the grocery store that have it listed as an additive. I know you said the recipe can do without, though the structure of the butter changes. Can you or anyone else recommend some possible alternatives? Finely ground flax meal, for example? Would the structural results be the same?
Reviewed by Cat June 15, 2012

Alternatives to Xanthan Gum

I am very hesitant to use xanthan gum. I generally avoid foods at the grocery store that have it listed as an additive. I know you said the recipe can do without, though the structure of the butter changes. Can you or anyone else recommend some possible alternatives? Finely ground flax meal, for example? Would the structural results be the same?

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Hi,
I was told there was absolutely no replacement for margarine when it came to baking - especially the puffs & rolls, because they need layers and layers of flour to be separated from each other during baking.
However, its wonderful to read this and know that the only reason margarine is required is because of its consistency at room temperature.
Here in Indian households we have had an age-old tradition of fermenting and curdling fat from full-fat milk. After reading your article I am sure that the butter we get from that will work fine.
I will try one of the puff recipes today itself and post another comment as soon as its done !
Thanks in advance !
Reviewed by Ojas June 03, 2012

Home made Vegan Butter in India

Hi,
I was told there was absolutely no replacement for margarine when it came to baking - especially the puffs & rolls, because they need layers and layers of flour to be separated from each other during baking.
However, its wonderful to read this and know that the only reason margarine is required is because of its consistency at room temperature.
Here in Indian households we have had an age-old tradition of fermenting and curdling fat from full-fat milk. After reading your article I am sure that the butter we get from that will work fine.
I will try one of the puff recipes today itself and post another comment as soon as its done !
Thanks in advance !

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This butter tastes so much better than any vegan margarine that I've tried! Even though mine tastes like coconut because I couldn't find refined coconut oil...
And I can't believe how easy it is to make! I made the regular butter to spread on my toast and add to my morning oatmeal.
Rating 
 
5.0
cactus Reviewed by cactus May 25, 2012
Top 10 Reviewer  -   View all my reviews (8)

way better than Earth Balance!

This butter tastes so much better than any vegan margarine that I've tried! Even though mine tastes like coconut because I couldn't find refined coconut oil...
And I can't believe how easy it is to make! I made the regular butter to spread on my toast and add to my morning oatmeal.

Owner's reply

Hi cactus! I often make this with regular coconut oil because I love coconut flavor so much. Life could be worse right? ;) So glad you like it!

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Doubled the recipe because my food processor is larger than normal. Worked fine-great instructions. This has such great flavor! Last night I melted a little and drizzled it on some popcorn. It was the closest to butter I've tasted since going dairy-free. Delish! Thanks again!!
Rating 
 
5.0
Reviewed by Angie May 22, 2012

Sooo much better than any vegan margarine on the m

Doubled the recipe because my food processor is larger than normal. Worked fine-great instructions. This has such great flavor! Last night I melted a little and drizzled it on some popcorn. It was the closest to butter I've tasted since going dairy-free. Delish! Thanks again!!

Owner's reply

I haven't tried this on popcorn yet Angie but it sounds awesome. So glad it worked well for you!

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Hi Mattie,
Can you use regular vegan butter in a "butter cream" frosting? I don't like the taste of Earth Balance spreads or sticks in my frostings and spectrum organic shortening makes the frosting too soft. Also, have you experimented yet with citric acid granules? Looks like you were thinking about this last year, but the recipe still calls for vinegar. Looking forward to trying the recipe, especially if I can sub regular vegan butter for Earth Balance spreads. Thanks!
Reviewed by Beverly May 13, 2012

vegan butter and cake frosting

Hi Mattie,
Can you use regular vegan butter in a "butter cream" frosting? I don't like the taste of Earth Balance spreads or sticks in my frostings and spectrum organic shortening makes the frosting too soft. Also, have you experimented yet with citric acid granules? Looks like you were thinking about this last year, but the recipe still calls for vinegar. Looking forward to trying the recipe, especially if I can sub regular vegan butter for Earth Balance spreads. Thanks!

Owner's reply

Hi Beverly! You should have no problems using Vegan Butter in frostings. Just keep in mind that since the melting temperature of coconut oil is about 76F, if you take this cake out somewhere where it's hotter, the frosting will slide off! Palm oil and cocoa butter has higher melting points if you need to get around this.

I did experiment with citric acid and ascorbic acid and found that while the ascorbic acid preserves the butter nicely, it makes the Vegan Butter taste like metal, even in the smallest amounts. Icky! So now I've just ordered grape seed extract which is also supposed to be a powerful natural preservative. I haven't put it in vegan butter yet but the powder tastes extremely sour and astringent so it's not looking good. I'll post if it works out!

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this recipe is awesome. i run a vegan baking stall and am trying to kick out the margarine because of the palm oil problem. i just tried my first batch and the texture and mouth feel is spot-on. only problem was a bit of an unpleasant apple cider vinegar aftertaste, but as i was measuring the vinegar, it did go over a teaspoon a bit, so i imagine if i minimize the cider vinegar to what the recipe calls for (and or even reduce it a bit more?) it will come out great (?). im not an acv fan so the vinegary taste puts me off a bit but its to use for baking anyway so i think i can still use this batch. i love how there is a flavor reminiscent of butter (even though ive been vegan for years). now, i just need to eliminate the ACV aftertaste.
Rating 
 
5.0
Reviewed by kaybee May 09, 2012

awesome

this recipe is awesome. i run a vegan baking stall and am trying to kick out the margarine because of the palm oil problem. i just tried my first batch and the texture and mouth feel is spot-on. only problem was a bit of an unpleasant apple cider vinegar aftertaste, but as i was measuring the vinegar, it did go over a teaspoon a bit, so i imagine if i minimize the cider vinegar to what the recipe calls for (and or even reduce it a bit more?) it will come out great (?). im not an acv fan so the vinegary taste puts me off a bit but its to use for baking anyway so i think i can still use this batch. i love how there is a flavor reminiscent of butter (even though ive been vegan for years). now, i just need to eliminate the ACV aftertaste.

Owner's reply

Thanks kaybee! Feel free to reduce the apple cider vinegar to your liking. Acid is needed in order to coagulate the proteins and thorough testing found that for me, apple cider vinegar works the best due to its flavor profile. Let me know if you make any additional discoveries!

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I found one source for ORGANIC soy lechithan - mountainroseherbs.com. I'm ordering it and will try it out. Thought readers might like to know.
Reviewed by Emma Wynn May 09, 2012

Source for Organic Soy Lechithan

I found one source for ORGANIC soy lechithan - mountainroseherbs.com. I'm ordering it and will try it out. Thought readers might like to know.

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I eat tofu and tempeh, but I buy the soy-free Earth Balance these days to just cut out unnecessary soy. May I use other alt milk?
Reviewed by Johanna May 09, 2012

alt milk

I eat tofu and tempeh, but I buy the soy-free Earth Balance these days to just cut out unnecessary soy. May I use other alt milk?

Owner's reply

Hi Johanna! Soy milk is his highly recommended due to it containing a higher amount of protein, which curdles more effectively and offers superior flavor development. I've done curdle/flavor tests with all other non-dairy milks and nothing performs as well as soy milk. If you absolutely can't use soy milk, you can use almond milk. There is such a small amount of soy milk in this vegan butter that I recommend using soy milk unless you have a soy allergy.

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