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!
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!
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?
Cool! I've never thought of making my own VB, thanks! :)
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...
Hi Cat, I'm interested: why are you hesitant to use xantham gum?
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?
Home made Vegan Butter in India
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 !
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.
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!!
vegan butter and cake frosting
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!
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.
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.
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?
Vegan Butter recipe
Mattie - I came accross you site recently and it is fantastic. Thank you for all the valuable information. I made your vegan butter yesterday and used it today to make the Chewey Chocolate Chip Cookies. I am not a vegan but am looking to eliminate as many animal fats from my diet as possible for cholestoral reasons. I have been looking for a butter substitute because I find that most vegan butters have a flat taste. I have used Earth Balance in other recipes but find it has a bland or oily taste in baked goods. I made a macadamic nut cream and used it as the base and it worked great. The end product does have strong coconut overtones though and that did come through in the cookies. It was not a problem but I would prefer a butter without that flavor. It was also a very expensive butter as coconut oil is fairly pricy these days.I will try the white chocolate version next but I am afraid of the fats in that. If you come across an idea that omits the coconut oil please post it as I think a more neutral flavor would be preferable. No matter what though it was a gret find and the cookies are exceptional and no one with ever know that they are not slathered in butter!!!
Could i use lemon juice in place of the vinegar?
So I goofed up and bought soy lecithin oil online rather than granules. Is there any way to substitute, so should I head back to Amazon?
I just finished making this this morning. I was so shocked as to how easy it is to make. I spent a lot of time checking and rechecking instructions to make sure I didn't skip any steps because it seemed to go together so quickly. Not only is it fast and easy, this is is fantastic. I like the taste so much more than the store-bought substitutes I've been buying. the mouth feel is so much better too. I have found that the one I was buying had such an odd plastic/greasy/odd feel to it. I love this! I can't wait to try all the other versions. Thank you so much for this recipe!!
One questions. The soy milk that you use, do you recommend unsweetened? does it matter? I had both but used just plain regular soy milk.
I have been so hoping to find something like this - my little girl is not yet 2 and she's recently been dubbed officially "allergic" to milk itself. Not lactose intollerant - but ALLERGIC. I bake constantly, love it - it's my passion, but I've been trying to figure out substitutes so the flavors weren't going out. No kid likes cardboard when all the others are eatting the good stuff (that she's allergic to) so THANK YOU!!! You've given a mom a piece of mind, and many more ways of experimenting in the kitchen for her little girl. :)
I was wondering, where you use canola oil, can another oil such as sunflower oil be used instead?
This stuff is awesome! I can taste vinegar, no matter the amount, in anything, so I substituted, citric acid granules that I ground to a fine powder, for vinegar. I used 1/4 the amount and let the soy milk mixture sit a little longer.I am not a vegan or vegetarian for that matter, but I dabble in both every so often. And this stuff is equivalent to butter in taste, texture and application, Vegan Sweet Potato Pie here I come!
Hi! I checked out purchasing the Tovolo ice cube trays and found some concerns regarding this product. When you've used these molds have you had any problem with residual tainted flavor or smell? Some that bought these reported that. Thank you! I can't wait to try this!!
Is paragraph 1 the method to caramelize garlic? Or is there another method to caramelize garlic? I am so pleased that this is one vegan butter variant that does not require xanthan gum. Will try it right away.
I'm big enuff (and getting bigger) to admit I was
I was wrong, the vinegar is just fine. I've had a cold and my sense of smell and taste is all to hell. I made another lot of your butter and added the amount you stated (but with a bit more fleur du sel) and it's absolutely perfect. The problem is I can't stop eating this stuff. I had stopped eating as much toast when I became vegan because I'm not wild about margarine but now....I'll never be slender and lissom Bill Clinton.
Fantastic! I can't believe it's not butter
Mattie, just tried this an it's unbelievable. I'm going to tweak it just a titch as it's slightly too vinegary for me, but I may have sploshed in slightly more than a teaspoon anyway. The texture is out of this world. Very creamy and melts beautifully on toast. Who'd have thunk it! With cheap coconut oil from the Indian grocery shop I think it even works out cheaper than most margarines. I used fleur du sel in it too just to be posh. I might add a little more of that too as I love salty butter. Another superb recipe
Is it possible to refine coconut oil at home ? I do not quite like the idea of using an oil refined through industrial processes where the possibility of chemical additives being added to it are mighty high. Though freshly extracted coconut oil has a nice smell.
Is it possible to omit the salt so as to produce unsalted vegan butter? I try not to use salted fats in baking.
No Vinegar, No Problem
I made this again today with a new combo. Homemade almond cream (1C soaked, blanched almonds); 2C water and 2 large Medjool dates.
I used the almond cream rather than soy milk plus 2 tsp Lemon Juice and used 1 Tbsp Extra Virgin Oilive Oil (first press) rather than Canola, along with Sunflower Lecithin.
The almond cream was to allow enough protein to curdle. The lemon juice was because I don't tolerate vinegar and the Olive Oil was to add back the fruity tones plus it's not GM, like Canola. This one has the best flavor to date considering all the modifications. Hope it helps someone else.
This is SEW good! Can't believe it taste BETTER than real butter! Thanks SEW much for all your work!
Thanks for this - I've long wondered how I can get around the palm oil issue as I've found it pretty hard to get away from using the Earth Balance Buttery Sticks for most of my baking.
One interesting thing I've found about the coconut oils I've used in cooking is that extra virgin coconut oil usually has a more pronounced coconut flavour than more refined coconut oil (even if both types are organic). I'm thinking that when I try the regular butter recipe I'll use refined coconut oil to get a more neutral taste.