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

MattieMattie  
 
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question

I have a question. My house stays warm and my coconut oil is always at room temperature and liquid. Would I still be able to use it in this recipe ? I am new to vegan cooking.
Thanks,
Jen

Owner's reply

Hi JFiquette! It's no problem if your coconut oil is melted at room temperature. You're going to just mix it with the other ingredients and put it in the freezer to solidify into cube form. If you leave your vegan butter out in a hot room for an extended period, it'll melt slightly faster than a stick of traditional dairy-based butter will due to coconut oil's slightly lower melt point.

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Rating 
 
5.0

YUM!!`

I am so glad that I found this site! As a recent vegan convert upon my return to the states (I'd been living in Japan for nine years. Japan is extremely unfriendly to vegetarians, let alone vegans!), I was looking for a recipe for vegan butter to spread on my toast.

This butter is amazing!! It's smooth and looks and smells more like buttery spreads than butter itself does, which is perfect for me! It is a little bit hard, so I suggest replacing more of the coconut oil with olive. I will be doing this next time to see if it works for me!

Amazing taste, though! Nice and salty!

Owner's reply

I'm so glad you like the Vegan Butter jamieism!

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A Question re: the Vegan Butter...

Hi -

I may have missed something, but when you say:

¼ cup + 2 teaspoons soy milk
1 teaspoon apple cider vinegar
¼ + 1/8 teaspoon salt...

a 1/4 Cup of What? Coconut Oil?

Thanks!

Owner's reply

Great question Nook! This is a really dumb way of me trying to be precise with the fundamentally flawed US volume measuring system;) When I say 1/4 cup + 2 teaspoons soy milk I actually mean for you to measure out 1/4 cup of soy milk, then measure out another 2 teaspoons of soy milk. It's the same for the salt. I could say measure out 14 teaspoons of soy milk but I wouldn't want to force everyone to measure out a whole 14 teaspoons of soy milk individually- that would be horrible! Eventually, I'll have the option of metric weight measurements with all my recipes too (for my friends outside of the US), but it's going to involve an incredible amount of work getting everything converted to metric.

I would have loved to just round down or up but in my recipes, taste comes first, ease of measurements come second. Hope this clarifies things for you!

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Could I still make this only with the soy milk, apple cider vinegar and salt? I would prefer not to have to add the other ingredients...please let me know because this sounds like an awesome recipe!

Owner's reply

Hi Shelbij! The other ingredients are required to enable the consistency and flavor of butter. For instance, the soy lecithin is to allow the water-based ingredients to mix adequately with the oil-based ingredients. The fat is required for meltability and mouthfeel. Good luck!

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Rating 
 
5.0

YUM!!

For the majority of my adult life I have been interested in plant based diet, yet could never find the ultimate motivation, well cholesterol of 264 was my final motivator. While looking for alternatives to some of my 'fridge and pantry staples I stumbled upon your website. Just made my first batch of vegan butter and I'll I can say is YUM!!!!! Spread it on raisin toast and was delish! I have read several of your recipes and am very much looking forward to testing them out. Now with my butter I'm good to go! Thanks for your care and devotion : )

Owner's reply

So glad the Vegan Butter is working out for you Heller!

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Rating 
 
5.0

So glad I found you!

I was looking for recipes for vegan dough enhancers when I found your website and I am so glad. There is a wealth of information here that I will be utilizing starting with this wonderful recipe. Time to sign off and go raid my kitchen to see if I have all the ingredients, if not then off to Whole Foods... here I come so I can make your Vegan Butter recipe. Thank you for sharing.

Owner's reply

So glad Veganbaking.net is helping you in your food adventures tmoore56! Good luck with the Vegan Butter!

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Rating 
 
5.0

Perfect recipe imperfect chef!

I made this with two variations, one deliberate one less so. I used the granulated lecithin as that's all my local Green Shop had on the shelf and it left a slightly grainy finish to the butter but as the texture and consistency were perfect I deem that not to be a problem.
I didn't write down the ingredients I needed when I went shopping and so forgot that the coconut oil needed to be refined. I bought raw unrefined and entirely predictably this produced a coconut flavoured butter. However I didn't mind the taste even on toast with Marmite and in baking or frying for some recipes it was a real plus. My next batch will be with refined coconut oil so I'll be intrigued to see if there is any difference.
All in all I thoroughly recommend this recipe.

Owner's reply

So glad the Vegan Butter worked out for you sewblack! I hear you on the unrefined coconut oil. I sometimes use it in my Vegan Butter because I love the taste of coconut so much. Good to know it goes well with Marmite!

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Rating 
 
5.0

Great for baking

While I am not a strict vegan, I am allergic to dairy so I was anxious to try this recipe baking. I made a pound cake yesterday and the results were great. The interior texture was nice and the was a nice crust. The lecithin may have also helped the texture.
I did not get a full cup from the recipe and don't know if I processed longer it would have incorporated more air. Overall great work!

Owner's reply

Hi Brownabd! This recipe should yield pretty close to 1 cup, with an extremely minimal amount (if any) air incorporated into it. I'll make it again soon and make sure this is correct if it's not. So glad it worked out for you! I'm dying to make a poundcake with it so thanks for the feedback!

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Rating 
 
3.0

All in all I was very impressed. And I think this is an inspired and sophisticated recipe! However, there was simply too much vinegar. The end result had a deep flavour, great texture and everything, but the taste of the apple cider vinegar cut through too much.

Next time, I am going to reduce the vinegar content and compensate by allowing more time for the milk to curdle.

Owner's reply

Thanks for the feedback James! I've noticed that people have varying sensitivities to acid in foods. I find the acid level in this recipe to be to my liking but I have talked with other people that find it a little too much. Someday it would be cool if there was a test like there is with the bitterness test to differentiate super tasters, normal tasters and non-tasters, but with acidic ingredients (Google PTC strips if you want to know more about the bitterness test). That way, we'd have more insight on the nuances of our particular palates. In the meantime, if you're using soy milk, it should still curdle with slightly less acid. Good luck!

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Almond milk?

I was just wondering if almond milk would work in place of soy milk. I can't have soy, but really want to try this recipe!

Owner's reply

Hi Breewarrior,

You can use almond milk in this Vegan Butter recipe but it won't taste as buttery due to almond milk containing less protein. The section on Non-dairy Milk Curdling explains the food science of this. Good luck!

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Rating 
 
5.0

Fantastic

I made only a few changes....
1/4 cup of freshly made virgin coconut oil(I made it in the kitchen) and 1/4 cup of virgin olive oil. It makes a lovely medium/soft spread. I`ve made two batches so far without problems.

Owner's reply

That Vegan Butter variation sounds great bogey! I bet the combination of virgin coconut oil and olive oil makes for a great flavor profile.

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My soy milk didn't appear curdle after letting it sit for about 15 minutes. Any ideas as to why I might be having this problem? Should I have left it longer? Unfortunately, I had to go somewhere and had all of the other ingredients ready to go, so I couldn't wait to see if more time would make it curdle and just blended it together anyway. It seemed to still make a good finished product, despite the lack of curdling.

Also, does anyone know if this works well in candy, like peanut brittle and toffee?

Owner's reply

Hi Meghan! The soy milk only barely thickens- it's not a super obvious curdle so I'm sure it was normal. Glad it worked out in the end! Vegan Butter works great in brittles. Here I use it in my Pistachio Cardamom Brittle: http://www.veganbaking.net/confections/brittles-and-barks/485-pistachio-cardamom-brittle

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Rating 
 
4.0

How to Make Vegan Butter

Here are some tips to make vegan butter healthier:

¼ + 1/8 teaspoon sea salt or Himalaayan salt (Such salt is richer in mineral enzymes.)

½ cup + 2 Tablespoons + 1 teaspoon cold-treated coconut oil (more nutritious) instead of refined oil (melted)

Ditch the Canola oil - it's genetically modified.

Ditch the soy lecithin (it has potential to cause heart disease...google for this info)

¼ teaspoon xanthan gum

Additionally, microwaving will kill many of the nutrients you want in your vegan butter.

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Rating 
 
5.0

lecithin granules that don't melt

hello,
i tried to make the butter using lecithin granules. they didn't melt so i got my self a butter with little orange dotts.
why? what can i do?

thanks!

Owner's reply

Sorry the lecithin granules didn't dissolve in the Vegan Butter yael! Go ahead and remelt it, place it in your food processor and process it for about 5 minutes. If you don't have one, transfer the melted Vegan Butter to a bowl and whisk it until the granules dissolve. Good luck!

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Rating 
 
5.0

doubling, tripling, quadrupling....

this recipe is so great, thanks for sharing it!
i would love to make this as a large batch so i can freeze enough butter to always have some on hand. i know with other recipes i struggle with double and tripling recipes, but maybe this one will be fine? i guess what i'm saying is: do you think i'll need to adjust anything, or just multiply?

Owner's reply

Thanks so much tacoma narrows! Since this recipe is mostly liquid based (as opposed to volume based), you should have no trouble doubling or tripling, it. The issue that's going to come up the more the recipe is scaled up is going to be relating to the amount of xanthan gum differing due to it being measured by volume. A quick search online (I don't have my "drug" scale with me at the moment) indicates that 1/4 teaspoon xanthan gum weighs .75 gram. If you really wanted to scale this recipe up by a factor of four or more and guarantee the recipe be totally consistent, I'd recommend acquiring one of these scales (search for Jeweler Scale on Amazon) and measure out .75 grams xanthan gum with it instead of measuring the 1/4 teaspoon. The bottom line is: When scaling up, always convert a recipe from volume to weight. Eventually, when I have 3 billion years of spare time, I'll update all the recipes here to have both volume and weight measurements. Good luck!

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(Updated: September 02, 2013)
Rating 
 
5.0

Vegan Butter

Compliments of: Mattie
at Veganbaking.net
http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter#.UfTxu-AkOxI

Vegan Butter (June's version)
(Mattie's original recipe with a few changes)

Ingredients:

1/2 cup organic unsweetened soy milk
1 t. fresh lemon juice
1 t. sea salt
1 t. agar agar powder
1 cup "refined" coconut oil
("Spectrum" is best if available)
1 T. organic walnut, sunflower or safflower oil
1 t. liquid sunflower or soy lecithin
or (2 t. sunflower or soy lecithin granules)

Directions:

Place the soy milk, lemon juice, agar agar and salt in the food processor and mix to emulsify.
Let mixture set to thicken for about 2 minutes.

Add the "refined" coconut oil, choice of organic oil and lecithin. Process for 3 minutes, scraping down the sides to thoroughly mix. Pour the mixture into a covered dish and place it in the refrigerator to solidify (about 10 minutes). Store the butter in an airtight container in the refrigerator for up to 3 months or freezer for up to one year.
(Equivalent: 2 cups of delicious vegan butter).

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"This hydrogenation process alters the fat structure which also happens to create compounds called triglycerides that are highly toxic to the body. Toxic to the point of where finding local, sustainably raised real butter would ironically probably be a better pseudo-vegan alternative in the grand scheme of things."

Somebody has probably brought this up by now, but your story about triglycerides is total bull****. 'Triglyceride' is just another name for all kinds of fat and/or oil; which is a glycerol molecule which has three fatty acid groups attached to it via ester bonds. These fatty acids can be saturated ('solid' fat), unsaturated (oil) or hydrogenated (oily stuff that's been altered to become solid through a simple process).

Owner's reply

Thanks for catching this WW! I meant to say "trans fatty acids" instead of triglycerides. Triglyceride is just a fancy name for fat and they're totally natural and essential to have in the body in normal amounts. I've corrected the article. Thanks again for helping me be as accurate as possible!

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Vegan Butter

About one year ago, I posted a review on your fantastic recipe for Vegan Butter. I would like to post your Vegan Butter recipe again with my alternative method as I finally have tried everything possible to make it perfect for all my taste testers (family and friends), and this is the one vegan butter recipe all agree is fantastic! Blessings...

Vegan Butter
(Mattie's original recipe with a few changes)

1/2 cup organic unsweetened soy milk
1 teaspoon fresh lemon juice
1 teaspoon sea salt
1 teaspoons agar agar powder
1/2 cup + 2 Tablespoons "refined" coconut oil
("Spectrum" is best if available)
1 Tablespoon organic sunflower or safflower oil
2 teaspoons sunflower or soy lecithin granules
(or liquid sunflower or soy lecithin)

1) Place the soy milk, lemon juice, agar agar and salt in the food processor and mix to emulsify. Let mixture set to thicken for about
2 minutes.

2) Add the "refined" coconut oil, sunflower oil and lecithin. Process for 3 minutes, scraping down the sides to thoroughly mix. Pour the mixture into a covered mold and place it in the freezer for 15 minutes to solidify. Store butter in an airtight container in the refrigerator for up to 3 months or freeze in airtight container for up to one year. (Equivalent: 1 cup of vegan butter)

Owner's reply

Great recipe June! Do you have a picture of it? If you can get one then I'd love it if you could submit it and we could make this into your own recipe listing on Veganbaking.net. I love the use of agar and lemon juice. I can't wait to try this. Well done and thanks for sharing!

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Rating 
 
5.0

Coconut Oil Safest of All Oils

(Please delete my previous comment which wrongly lumps coconut oil with other vegetable oils.)

Since 2007 it has become common knowledge that omega-6 oils are the principle cause in the US of exploding obesity, heart disease, arthritis and some cancers. In 1900 people ate omega-6 oils in the relationship to omega-3 oils of 2:1. Today it is 16:1.

Coconut oil is about the safest of the vegetable oils. Here is a table from the NIH showing
the omega-6 content for 1 tbs of oil:

coconut 245 mg/tbs
sunflower 505-2957 (depending on type)
safflower 616
palm 1238
soybean 5465
cottonseed 7004
corn 7888
poppy seed 8486

It appears from NIH data that coconut oil is the safest of all the vegetable oils, except for an oil called perilla oil, which is not in common use here, which means coconut oil is the oil of choice.

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Rating 
 
5.0

Regular Vegan Butter

This is the OLNY butter recipe we make or use and I can't sing it's praises loud enough! There is no reason to look further once you try this one.

Owner's reply

Thanks so much svmartin! I'm so happy the Vegan Butter worked out for you!

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Rating 
 
5.0

Revolutionary Butter!

Thank you so much for this recipe! My sister and I made it last night after researching all the problems with palm oil. Not only is this a great substitute for Earth Balance, in my opinion it tastes ten times better! Your scientific research and culinary creativity constructed a masterpiece!

Owner's reply

Thanks and so glad the Vegan Butter worked out for you TessaA-A!

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Rating 
 
5.0

Ah-MAH-zing

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I've never made my own vegan butter before but I like how much cheaper and easily customizable it seems to be. I'm trying not to consume too much soy and was wondering if you could possibly tell me if you think this sunflower lecithin would work for this recipe. I've never used any lecithin before and I want to make sure I get the right thing.
http://www.mysunflowerlecithin.com/all-natural-liquid-sunflower-lecithin/

Owner's reply

Hi Melissa! That and any other sunflower lecithin should work fine in this recipe. Good luck!

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Rating 
 
5.0

Fingers crossed

I have the highest hopes for this recipe as I have not been able to successfully veganize my favorite Christmas cut-out butter cookie recipe to date due to, I think, the unavailability of a suitable vegan butter option. The only non-vegan items in my cutouts are butter and 1 egg. HOWEVER, the commercially available vegan butter is all salted and I think that it is the reason why the cookies have an unusual "aftertaste" or "off" flavor on the tongue when I do the substitution with Earth Balance sticks for the butter (I don't think it's the "egg" substitutes b/c I've tried multiple methods to replace the egg and still, the same weird aftertaste remains... hence, my suspicion that the problem is the salted vegan butter replacement). Do you think that I can remove all of the salt from this recipe whenever I want to use it just for 'clean' baking? or does the salt serve an essential purpose/ratios/etc.? The flavor is perfect as written for traditional butter purposes, but I think that I will need to remove the salt to "save" my recipes requiring unsalted butter. Have you tried it without adding the salt for an "unsalted" version? Any suggestions would be so appreciated. [and by the way, THANK YOU for having an AMAZING site/recipes to offer!!!]

Owner's reply

Thanks so much Tiffanybakes! The salt is just there to amplify the butteriness and savoriness only. It's redundant if you're using salt in your recipe already, which you probably are. So it doesn't matter if you use salt when making this Vegan Butter or not in terms of texture.

I developed Vegan Butter to use salt so it would be similar to European salted butter in both flavor and texture. This also makes it versatile for spreading on things like toast and other non-baking applications so non-bakers can benefit from it.

Since I rarely eat commercial vegan butters anymore, any time I do, I immediately notice the flavoring (diacetyl) and find it incredibly off putting. Perhaps that's what you're noticing in the cookies? Hopefully this Vegan Butter helps you get closer to nailing your recipe!

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Rating 
 
5.0

Can't wait to try this!

Hi there! Thank you for this great recipe! I can't wait to try it. I have just ordered some soy lecithin liquid online so will have to wait for it to arrive before I can make it. One question, do you think it would work using olive oil in place of the canola/safflower/sunflower oil? I only use olive oil at home and don't really want to buy a whole bottle of canola oil for one recipe..

Btw, for those who can't find soy lecithin liquid anywhere, iherb.com is an amazing website that sells just about anything, at very cheap prices. I just ordered a 473ml bottle of soy lecithin liquid for $7.74 (USD). It's an American company but they ship all over the world, even little old NZ (where I am from). It really is a fantastic website, I have found most products from this website to be cheaper than what I can buy them for here in NZ.

Ps. If you use my code QUG080 you'll get $10 off your first order of $40 or more, or $5 off orders under $40.

Thanks again! :-) :-) :-)

Owner's reply

Hi Joanie! This Vegan Butter will definitely work with olive oil. I've been wanting to do a lemon olive oil version but haven't gotten around to it yet. I also have been meaning to update most of my vegan baking recipes to note that they can be made with light olive oil in addition to safflower, sunflower, etc. Oil choice is like religion;) Olive oil is slightly more solid at refrigerator temperature than canola so the Vegan Butter will probably be a tiny bit more firm but it might not be noticeable. Good luck!

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Rating 
 
5.0

Thank You!

I have not tried the recipe yet, but I am very anxious to. For months I have agonized over what to use instead of the tried-and-true Earth Balance. Canola oil works so well for cake, bar cookie, quick bread, and yeast bread recipes; but, I had no idea what to do about pastry and other cookies. I especially appreciate the background and process explanation, because I like to know the purpose behind using a particular ingredient or performing a certain task. Thanks again.

Other Info

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Rating 
 
4.0

Some really good ideas and worth experimenting with. I do have a problem with soya milk though, in fact any unfermented soy product.The only people that ingest these hormone laden poisons are Europeans where we have been fooled into thinking they are healthy when they are not, and our Asian friends know it. As a Chinese cook and they will tell you that in their country soy is primarilly used as a fertilizer, unless it's fermented into sauces or similar. There are non animal non GM curdling agents and rennet which if you can find them are good for making vegetarian, kosher, halal and some vegan cheeses and spreads.

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Rating 
 
5.0

yoghurt butter!

Came back again to say I tried making it using plain soy yoghurt instead of curdled soymilk, and I love it, I think I'll be using that adaptation permanently. I think it tastes the most like dairy butter that way. Also, I'm dying to hear about your vegan Greek yoghurt experiments!?

Owner's reply

That's great that you gave it a whirl using soy yogurt asharpknife! I also developed a Cultured European Style Vegan Butter using soy yogurt here:
http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter
It should work a little better in croissants and other puff pastry than Regular Vegan Butter. Regarding the Greek yogurt, I'm still working on it and want to get it perfect before sharing it so thanks for your interest!

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Rating 
 
5.0

love it

Hey there! Thanks for posting this. It was so easy to make! My butter came out tasting more coconutty (which is fine with me since I love coconut). I made two batches. The first batch I made, I followed the directions to a 'T'. and as I said it definately smelled like coconut. The second batch I altered a bit and added less of the coconut oil, 1/4 cup instead of the 1/2 cup. I got the same result. Don't get me wrong, I love it, it's tasty and the texture is great!
Just wondering if I read something wrong...any ideas?

Owner's reply

Hi prettyleodia! You're using refined coconut oil right? That's coconut oil that has been filtered to remove all traces of coconut aroma and flavor. If you're using unrefined, you'll get the coconut flavor. I usually have both kinds in my kitchen so I can switch between them if I want coconut flavor or not. This particular Vegan Butter recipe is designed to not have coconut flavor, hence, it calls for refined coconut oil. Good luck!

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Rating 
 
3.0

Overwhelmed by ACV

I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks

Owner's reply

Hi sktlmt! Some people are particularly sensitive to apple cider vinegar. If it's too much for you I recently discovered that coconut vinegar is really great because it offers a more subtle, smooth, but longer lasting tartness. One of the reasons for this is probably because it lacks malic acid which is a particularly sharp tasting acid. I also found that using half apple cider vinegar and half coconut vinegar yielded an even better, fuller Vegan Butter taste overall that lingered on the palate slightly longer. I'm going to update my recipe to include this option in the near future. In the meantime, I recommend tracking down coconut vinegar at your local ethnic market or online and giving it a shot. Thanks for your feedback!

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