This fantastic recipe for Vegan Butter is designed to mimic real butter in your baking. Like real butter, it is more solid than tub margarine. You can make a spreadable butter for sandwiches by swapping 1 Tbsp of the coconut oil with 1 Tbsp canola, safflower or sunflower oil.
– makes 1 cup = 215 g
¼ cup + 2 tsp soy milk
1 tsp apple cider vinegar
¼ + ⅛ tsp salt
½ cup + 2 Tbsp + 1 tsp refined coconut oil, melted
1 Tbsp canola oil, safflower oil or sunflower oil
¼ teaspoon xanthan gum
1 tsp liquid soy lecithin
-or- liquid sunflower lecithin -or- 2 ¼ tsp soy lecithin granules
Place the soy milk, apple cider vinegar and salt in a small cup and whisk with a fork. Let it sit for about 10 minutes so the mixture curdles.
Melt the coconut oil in a microwave until barely melted and as close to room temperature as possible (this ensures a smooth result). Measure it and add to the canola oil in a food processor.
Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides after 1 minute.
Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. Will be ready to use in about an hour. Store in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
Prepare yourself for the looks of amazement when people taste your baking and can’t believe something so good can be vegan!
Thank you to Mattie from ‘Vegan Baking’.
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