Too low fat
I plugged the ingredient amounts into a nutrition calculator and it only came out as 68% fat. Just wondering how you got the figures that you did, as I'd like to use this butter for croissants and I know I need to use butter which has 82-86% fat.
This was my first attempt at making vegan butter. I subbed rice milk (don't use soy), using rice milk powder, reconstituted. It worked well. For color, I added about 1/8 tsp. of turmeric (which couldn't hurt, you know). I might reduce the salt some next time (I love sweet butter.) Or, I'll try making it into an herb butter.
There's a 'gummy' quality to the butter (not in mouth feel, but on the spreader.) Is this the lecithin (sunflower) or the xanthan gum?
I buy "Melt", and it's very similar in taste. Melt has no gums (or milk, for that matter.) Just wondering if one could duplicate this at home.
Thank you for this recipe!
great recipe! I'm only giving it a 4/5 for now because my butter was a fail- I experimented with flax seed milk... curdled just a tiny bit!!!! lol. Going to try again tomorrow with almond milk. I don't have soy milk. Could you possibly include pictures of the curdled milk above or offer suggestions to improve the butter if I want to use something like almond milk? I made the whole thing but it literally has no flavor. I'm inclined to think it's because of the type of milk I used. Also, I don't have a food processor, I have a blender. Do you know how long I should blend for? (I have a blend tec). Recipe shows promise for me and I'm excited to try it again.
I think I'll use my flop batch tomorrow in a baking recipe and try again.
I really appreciate all the work that went into this recipe, the trial and error and research. I made this recipe a while back, and while it was almost perfect, my only complaint was that it had a salad dressing/mayo like taste. Granted, I used olive oil, so that probably contributed to that taste. But the vinegar taste was very strong too. I'm wondering if I used a more innocuous oil, is there a more mild vinegar I could use?
In reply to "that person" who says coconut oil is not the great product we all think it is. . . . do more research. Coconut oil contains MCTs; medium chain triglycerides. The fat in coconut oil is NOT stored as fat in our bodies but helps with the efficient burning of energy. Coconut oil has countless health benefits. This is not "new hype". Coconut oil has been around for a long time and there are numerous studies you can read about it. You're not a downer, you're just mis-informed. If you know how to ferret out the proper information on the internet , you'd see how wonderful coconut oil really is :)
Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.
This is a baker's delight. My vegan, gluten free son has a bad reaction to Earth Balance. Although this doesn't have much taste at all (4/5 stars), it works well in recipes that call for butter ( Jules gluten free biscuits and cookies in particular). He uses it in potatoes as a spread. Yesterday, I quadrupled the recipe to have plenty on hand.
@Robyn, I also use the soy granules, and they are visible but don't seem to affect the texture at all. Yesterday, I ran them through a coffee grinder which did "powder" them, but still noticeable in the butter.
Soya Lecithin Granules
I tried out this recipe today for the first time, I'm new to vegan baking and I am so stoked that there is a way to make your own vegan butter!
It worked brilliantly, the only thing that went wrong was that the soya lecithin granules didn't dissolve completely when processing in the food processor, so I ended up with little yellow specs in my butter...
Am I doing something wrong? Is there something I could try to avoid that problem? I don't think I can get hold of liquid soya lecithin here in South Africa...
Thanks in advance and thanks again for your awesome recipes! :)
So glad to have found this!
I have been searching and searching the shops and online for a vegan butter (and shortening) that doesn't contain palm oil, all the while getting more and more hopeless.
I want to bake cookies for animal rescue charities, but I just can't see how morally I can do it, unless all the ingredients in the cookies don't cause harm to animals. Palm oil does directly cause harm to animals. And there's my conundrum!
I've contacted all the major companies in the UK, and they all tell me the same thing. That the palm oil they use is RSPO certified. But the system seems to be flawed, and I don't think what's on offer is good enough.
So I was very happy to come across you recipes for vegan butter and shortening! :)
I've got a couple of questions though, hope you can answer!
1. I've got access to soy milk (6% soy beans, water, apple juice concentrate, and salt) but also soy cream (Water,Sunflower Oil (8.4%) ,Hulled Soya Beans (3.8%) ,Modified Tapioca Starch ,Fructose-Glucose Syrup ,Emulsifiers (Soya Lecithin, Sucrose Esters of Fatty Acids) ,Thickeners (Locust Bean Gum, Carrageenan) ,Flavouring ,Sea Salt ,Antioxidant (Tocopherol-Rich Extract)
Which do you think would yield a more buttery flavour?
2. I noticed you mentioned a few months ago that coconut vinegar gives a more buttery flavour, would you think it is worth purchasing for baking cookies (as it's quite expensive)?
3. Also bit of a silly one, would the fact that the butter/shortening has a short shelf life, effect the shelf life of the end product do you think? I want to make sure I can send the cookies out and not worry about them going moldy too quickly.
And finally. You should definitely start up a vegan butter/shortening company!!! I would be your first overseas customer! :D
Very Happy With My First Attempt!!
I tired this recipe for the first time today using coconut milk and sunflower lecithin and my hand held immersion blender and I am very happy with the results! Thank you for working on and sharing this recipe. I am going to play a little with reducing the salt and vinegar, trying other acids and maybe increasing the gum or mixing with coco butter but still very happy with the initial results. I was a vegan for 8 years but became soy and gluten intolerant in 2009 and went back to eating meat, eggs and dairy. I feel my health has suffered and am slowly going back to a vegan/vegetarian hybrid of something, lol. And I have been baking from scratch for almost 50 years and have to re-learn and try new gluten -free recipes. I have friends that have food allergies so I have been working on vegan baking, this is perfect! Thanks again
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.
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.
Process is Still Likely to Create Triglicerides
I really like the recipe for making vegan butter, but I would stress that you are essentially doing the same thing chemically to the fat in your recipe as the people who make Crisco (and Earth Balance for that matter). Whenever someone makes any fat (plant, animal) more stable at room temperature (i.e. solid) the fats go through a hydrogenation process to add hydrogen to the lipid structure. This process increases the melting point of the fat. Commercial companies that make Crisco use an extrusion machine to accomplish this task. Earth Balance's process is the exact same, they just market their product differently. Butter churning breaks down the fats in cream and chemically changes them into a solid. Your process is using the speed of the food processor blades to break down the liquid fats into a structure that stays solid at room temperature. All of these processes share one thing in common; they all produce trans fats (triglycerides).
All that being said, I do really like your process and recipe. I would just caution making any claims that this process is somehow healthier than any other hydrogenation process commercial companies use. But as a DIY vegan butter recipe, I don't think there's a better one on the web.
I've included some good reading on the extrusion process and how commercial manufactures http://www.aseanfood.info/Articles/11024149.pdf
Could i use guar gum in place of xanthan gum?
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!!!
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!
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.