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

MattieMattie  
 
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Canola Oil?

I was disheartened to see canola oil listed as an ingredient in this recipe.

A variety developed in 1998 is considered to be the most disease- and drought-resistant Canola variety of rapeseed to date. This and other recent varieties have been produced by using genetic engineering. Currently, 82% of the rapeseed crops planted in Alberta, Manitoba, and Saskatchewan are GM (genetically modified) herbicide-tolerant canola varieties.

From the Wikipedia.

Canola oil is not good for humans at all.

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5.0

Vegan Butter

I am SEW making this immediately! Finally vegan butter! Can't wait to try it! Thanks SEW much!

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are the 'lauric' fats such as coconut oil turning

are the 'lauric' fats such as coconut oil turning to hydrogenated fats becuase you are melting them and then freezing them? i am on the swank diet for multiple sclerosis and can not have coconut, palm or cocoa butter is there another way to make this butter? sounds so yummy!

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You write "Real butter consists of about 18% fat, 78% water and 4% milk solids." In Ireland butter has 80% minimum fat, the rest being water and milk solids I imagine. (and usually max 2% salt)

Is butter in the US that different? or are fat and water content switched above?

Owner's reply

Good eye Irmhild! That was a typo and I just switched it to reflect that Butter is roughly 80% fat and 20% water and often higher in European countries. Thanks for bringing this to my attention!

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Substitute for coconut oil

My father is allergic to coconut. Are there any substitutes for coconut oil that can be used in the Regular Vegan Butter recipe?

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Rating 
 
5.0

Amazing info

This post is amazing, thank you so much! Packed with information and recipes, that's great! In Brazil where I'm from and here in the Oceania where I'm travelling we don't have any alternative for vegan butter apart from margarine. I'm sharing this post so many more sad vegan bakers can enjoy this!

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Rating 
 
5.0

Guar gum

Mattie, these recipes are brilliant! Quick question: will guar gum work in place of xanthan gum?

Owner's reply

Thanks Theo! Guar gum should work unless you're planning on whipping the vegan butter like you would before adding it to some cake recipes. Guar gum doesn't facilitate the trapping of air bubbles as well as xanthan gum. Guar gum's emulsification properties should work just about as well as xanthan gum's though so if you're not whipping it you should be good to go. Good luck!

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this recipe looks great! but i wonder, how do you think this would taste in mashed potatoes? would it still give it that same buttery taste that earth balance gives it?

Owner's reply

Hi nikki, Earth Balance uses a flavoring that likely contains the chemical diacetyl, which is actually what real butter flavor is made of. The vegan butter listed here doesn't use chemically derived diacetyl so it has a more subtle flavor. If you're pressed for time you may want to go the Earth Balance route. If you have a little extra time and want something truly homemade, I think the Regular or Three-herbed vegan butter would be fantastic in mashed potatoes. Let us know how it works if you end up going for it!

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Rating 
 
5.0

Anything without Coconut?

This is an excellent article. It is well thought out and presented in an excellent format. I also appreciate your concern about palm and habitat destruction.

I have food allergies and cannot have palm or coconut products, corn, and dairy (among other things). That means I no longer have any butter alternatives other than hydrogenated soybean shortening. Do you have any other suggestions for fats that will work to create a vegan butter? Other than the one using cocoa butter, that is. I am looking forward to making a batch to use for baking desserts, but there are some uses that really shouldn't have a chocolate flavor.

Thank you for any suggestions that you might be able to offer.

Owner's reply

Hi Ktquilt, The lauric fats, that is, saturated plant-based fats from tropical regions, consist of cocoa butter, coconut, palm kernel and palm oils. These oils are necessary in vegan butter so it stays solid at room temperature. As of now I don't have any other solutions to creating vegan butter without lauric fats but if I ever do, rest assured that I'll post it. Good luck and let me know if you find an alternative!

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Rating 
 
4.0

Great Vegan Butter

I hope you get a patent for your recipes! With all the scientific information, you sound like Alton Brown. Are you related? ;-) Thanks so much!

Owner's reply

Thanks for the compliment Kelly! No relation but I would trounce Alton in an arm wrestling competition (due to my constant whisking of vegan butter) but that's all I've got. These recipes are not patented and free to flourish in the open world. Enjoy!

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Rating 
 
5.0

Thank you for the fantastic recipe! I made the regular one, all my friends and me were amazed! I use it for my cookies and nut spreads as well! Works great!
Only one thing - I kept it in the plastic box and I noticed that water started condensing on the lid after a short time. I thought that could be a problem if I would like to keep my butter for a longer time - it could cause the mold. It actually happened to my first batch after 20 days :-(. Do you know how could we prevent this condensation?

Owner's reply

Hi Ela, Unfortunately the vegan butter does tend to show some surface mold after about 20 days or so like you've found. This is because this vegan butter doesn't have preservatives. I'm currently doing testing with ascorbic acid (in place of apple cider vinegar) to see if I can still get desirable flavors while increasing shelf life. I'll definitely update the recipe with my results!

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Rating 
 
5.0

Inspired!

What inspiration! I love all the different flavors you came up with too. I started reading this article and thought that making vegan butter would be difficult, but it seems fairly easy. I really appreciate the great detail too, it will help me when I make this tonight! Thanks again!

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Azure Standard has Sunflower Lecithin. 16 oz. is $5.05 but you can buy more if you want to. Cool.

Owner's reply

Thanks for the sunflower lecithin info laurelvb! I just updated the recipe for sunflower lecithin and a powdered lecithin substitution amount to make things easier for everyone.

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Rating 
 
5.0

Fantastic resource, thank you!

Wow -- thanks for all the experiments you've done -- and for sharing these in such an organized format. (Being a non-scientific person, I found your explanations very understandable, phew!)

I've been using your fantastic post as my primary resource for developing non-dairy butters using the Thermomix kitchen appliance. I'm excited to try these, and variations there of, and will let you know now it goes. Many thanks :)

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Rating 
 
5.0

Can u help me make cheese

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Rating 
 
5.0

Thank you!

Just wanted to follow up - thank you for responding to my question about the lecithin. I doubled the xanthan and it worked out great! I'm so happy for this recipe as it has saved my allergic family's Christmas! I'll for sure be using this in my Xmas baking and in buttercream - thank you SO much!

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Rating 
 
5.0

"I can't believe it's not butter!"

Howdy.
I made the butter and am very proud. Thanks for a wonderful recipe. I didn't find it to be "vinegary" I think that more so happens if one is not a normally a vinegar user. Also, I told my grandmother about it and she mentioned maybe adding turmeric if you want it yellow. Just an idea...anyways I look forward to trying other recipes on your site. Keep with the science experiments!

Ari

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Hi Mattie, Thankyou for your reply, *Liquid* lecithin is not available in the UK, *powdered* lecithin is available, can I use powdered lecithin to make the butter, and if so, how do I use it in your recipe? Thanks in advance. Prema

Owner's reply

Hi Prema, I just conducted some testing and found that 1 teaspoon liquid lecithin is equivalent to 2 1/4 teaspoons powdered lecithin (aka lecithin granules). They are both used the same way in this recipe, just in different amounts. Thanks for your feedback! I just updated the recipe to reflect this substitution.

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Can't wait to try this!

Hi - I'm dying to try the white choc butter - I'm vegan and nursing my highly allergic toddler so we also have to avoid all nuts, soy, sunflower, coconut, legumes, safflower and flax - so I guess I'm stuck using hemp milk but since I can't use either lecithin, can I add extra xanthan gum? I'm praying something will work. Thanks!

Owner's reply

Hi Sarah, hemp milk does curdle with acids (although not as much) so it should work in place of soy. You should be able to double the xanthan gum and still get good results. Good luck!

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Rating 
 
5.0

Great Recipes

My family is vegan...no egg, no dairy, no meat. We also try to stay away from extracted oils. I am just curious how much better this butter is since it has a lot of coconut oil and some canola oil? It seems like alot of vegan recipes may be egg or dairy free but contain a lot of oil or refined sugar. Help?

Owner's reply

Hi LKelley, This vegan butter is a replacement for regular butter and also palm oil-based commercial vegan butters which are linked to rainforest destruction. It also gives you the option of customizing your vegan butter with different flavors which are currently not offered on the market. If you're interested in limiting your fat intake, I would advise staying away from this;)

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Rating 
 
4.0

I made the regular one about three weeks ago, and loved it so made the herbed and white chocolate flavours a week later too. Amazing! However, a few days ago I noticed that the regular one had grown mold! I have stored it in the fridge obviously, and it wasn't contaminated with anything to my knowledge - the mold is growing on the surface parts rather than where the knife has been. Any ideas on how to prevent this? I am worried the others will turn moldy too soon.

Owner's reply

Hi Melanie, Yes, this is an issue with vegan butter that is stored in the refrigerator for a few weeks or more. I'm currently experimenting with curdling with citric acid (derived from citrus fruits) that would do the curdling as well as provide vitamin C to preserve the vegan butter longer (apple cider vinegar contains acetic acid which doesn't have as much C). I'll post an update when I'm done testing. Thanks for your concern!

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Rating 
 
5.0

Vegan magic! I could not believe how easy and awesome this is! Magic I tell you! Magic! I've made the regular butter a couple of times now and it tastes fantastic! I am looking forward to trying to bake with it! Thank you so much for sharing this recipe! It really has opened my eyes to what can be accomplished in my kitchen! Thank you!

Owner's reply

So glad you've found Vegan Butter useful Gina!

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Rating 
 
5.0

Cef De Cuisine

Fantastic, as soon as I get the soy lecithin I am going to try all these butters. Wow! this is a very easy process.
Thank You

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where can i get liquid soy lecithin

Owner's reply

Hi Andrea, I just updated the post with a link to where to get liquid soy lecithin online. Look at the soy lecithin hyperlink on the Regular Vegan Butter entry. Thanks!

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Rating 
 
5.0

Where do I find those ingredients?

Can't wait to try this. My husband is going vegan and if I can find tasty alternatives, I probably would too! One question...where do I find soy lethicin and xanthan gum??? Thanks!

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I am allergic to soy and all tree nuts. I could use sunflower lecithin instead of soy, but don't know what to substitute for the soy milk. Any suggestions?

Owner's reply

Hi BD, Sunflower lecithin will work fine but for a soy substitute I'd recommend a nut milk with a substantial amount of protein. You may be able to get along fine with store-bought almond milk but perhaps homemade nut milk with a bit more solids would work better due to the higher protein content (for curdling and flavor development). I intend to test this with homemade nut milks shortly!

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Hi Mattie, here in the UK liquid lecithin is not available, except in 25 kgs lots. Im going to keep up the search and include Europe, meanwhile is there any alternative to the liquid lecithin?
Thanks for your recipe,
Most kind regards,
Prema.

Owner's reply

Hi Prema,

There's really no substitute for the lecithin due to its ability to bind water-based ingredients with fats. I recommend buying it online. I've posted a link to where to get it online in the US but perhaps you can also find a suitable place in the UK. Good luck!

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Fats

I'm excited to try this recipe! I'm just curious on the fat content of this butter, I know Earth Balance's total fat content is 17% (11 g) for 1 tbsp. If you have an idea I'd love to know!

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Rating 
 
5.0

wow!

This sounds fantastic:) I admire the scientific approach you've taken in order to produce something that appears to work - can't wait to try it. thank you:)

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Not Recipe

Mattie: I'd love to submit a recipe. I just, um, don't have one.
I had a GF all purpose white rice flour mix in my fridge which I made so long ago, I don't know what was in it.
So...
1/2 C Vegan Butter
1/4 C Vanilla Sugar
1 C GF Flour Mix
1 tsp Ground Chia Seed
2 tsp Vanilla Extract

When I made the butter I used home made nut milk and lemon juice because I'm allergic to soy and vinegar.

Cream butter and sugar until nice and fluffy.
Add vanilla extract.
Add flour mixed with ground chia a little at a time until well
incorporated.
Place on wax paper and press into 1/2" round
Refrigerate about an hour
Preheat oven to 350 F
Cut into 8 wedges
Bake until edges are just brown.
Cool at least 10 minutes.
Do a happy dance.
I am so turning this into pie crust for Thanksgiving.
Thanks Mattie.

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