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

MattieMattie  
 
4.7 (27)
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6 reviews with 3 stars

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3.0

butter

I was so excited to make this butter I got all the ingredients except the soy milk. I used Almond milk. It did NOT curdle, but I went ahead and continued to make the butter. It really smelled like vinegar when I poured it into the molds. It is now in the fridge and we will see if it is any good. I am kind of afraid to try it since it smells so strong of vinegar. lol Please tell me how I can get the vinegar smell to go away for the next batch....
I also see that you are not too quick to answer anyone commenting on your blog, which is not cool. Please answer these nice people who have complimented you left and right and have questions... Thank you for this recipe and your scientific explanations they are very appreciated.

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3.0

Xanthan Gum Concerns

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.

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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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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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3.0

Sumatra isn't a country.

Owner's reply

You're absolutely right Chloe! I just updated the article. Thanks!

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3.0

question

Can you replace lemon juice for Apple cider vinegar? It curdles the milk better.

Owner's reply

Hi Suneah, the apple cider is used in Vegan Butter for optimal flavor development. You can use lemon juice if you prefer but it won't taste as buttery. However, I have plans to use lemon juice in a future version of Vegan Butter that puts lemon and cream at the forefront.

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