I can't believe it's not butter.
11/02/21 17:02 Filed in: Recipes
Betty says: I tried the store-bought vegan butters. They might work in a pinch, but they don't stand up to my favorite Land O'Lakes Butter with Canola Oil. I (used to) put that sh*t on everything!
Then along comes Miyoko Schinner and her crazycool Homemade Vegan Pantry book, wherein she teaches us to make butter, yogurt, cheeses, dry cake mix, even ribs and chicken. With skin! That might be too creepy for some, but Miyoko has some very clever meat and dairy free recipes in her book. It should be on every vegan's shelf.
I made the butter and it came *so* close in taste to what I want but wasn't spreadable right out of the fridge. With a few tweaks I landed on the perfect substitute for my long-time favorite, and I pile it on almost as liberally as cream cheese. I also made a slightly firmer version that works for scones, pie crust and other kinds of baking.
This recipe calls for liquid soy lecithin (I haven't tried it with the powdered version). I use Fearn brand, which I've found online and at a local natural foods store. For delicious and spreadable vegan butter — vutter, if you will — it's a worthy investment because it helps the oil and milk emulsify. Every non-vegan who has tried this butter can't believe it's not … well, you know.
Vegan spreadable butter.
Adapted from "Homemade Vegan Pantry" by Miyoko Schinner.
Spreadable right out of the fridge for warm bread, toast and scones, or for dolloping onto a pile of hot steamed veggies. Makes about 16 oz.
1-1/8 cup coconut oil, melted (about 235g by weight—you may need more after it’s melted)*
1/2 cup + 1/8 cup (2 T.) canola or other oil of choice
1/2 cup soy, almond milk or other plant-based milk of choice
1 tsp. sea salt
2 tsp. nutritional yeast
2 tsp. liquid lecithin (required to help emulsify the oil and plant-based milk)*
Place all ingredients in a blender and process at medium speed for about one minute — until everything is combines and there are no coconut oil globules visible. Alternatively, combine in a bowl or other container and blend together using an immersion blender.
Pour mixture into butter mold, plastic or glass container of your choice. Refrigerate or freeze until firm (I prefer freezing, to reduce any separation of ingredients). This butter softens fairly quickly at room temperature. It also freezes well.
*I use Fearn liquid soy lecithin. If you prefer to use a different liquid lecithin or powdered lecithin as an emulsifier, you may have to adjust the amount. The interwebs should help you determine which type and how much to use.
*TIPS AND TRICKS:
Vegan Baking Butter
Adapted from "Homemade Vegan Pantry" by Miyoko Schinner.
Slightly firmer than spreadable vegan butter, this is good for baking scones, pie crust and other types of baking. Feel free to omit the salt if you're used to unsalted butter. Makes about 16 oz.
1-1/3 cup coconut oil, melted (about 260 g by weight)
7 T. canola oil or 1/3 cup + 2 T OR see easy measuring TIP above.
1/2 cup soy, almond milk or other plant-based milk of choice
1 tsp. sea salt
1.5 tsp. nutritional yeast
2 tsp. liquid lecithin (required to help emulsify the oil and plant-based milk)*
Place all ingredients in a blender and process at medium speed for about one minute — until everything is combined and there are no coconut oil globules visible. Alternatively, combine in a bowl or other container and blend together using an immersion blender.
Pour mixture into butter mold, plastic or glass container of your choice. Refrigerate or freeze until firm. This butter freezes well.
*I use Fearn liquid soy lecithin. If you prefer to use a different liquid lecithin or powdered lecithin as an emulsifier, you may have to adjust the amount. The interwebs should help you determine which type and how much to use.
Then along comes Miyoko Schinner and her crazycool Homemade Vegan Pantry book, wherein she teaches us to make butter, yogurt, cheeses, dry cake mix, even ribs and chicken. With skin! That might be too creepy for some, but Miyoko has some very clever meat and dairy free recipes in her book. It should be on every vegan's shelf.
I made the butter and it came *so* close in taste to what I want but wasn't spreadable right out of the fridge. With a few tweaks I landed on the perfect substitute for my long-time favorite, and I pile it on almost as liberally as cream cheese. I also made a slightly firmer version that works for scones, pie crust and other kinds of baking.
This recipe calls for liquid soy lecithin (I haven't tried it with the powdered version). I use Fearn brand, which I've found online and at a local natural foods store. For delicious and spreadable vegan butter — vutter, if you will — it's a worthy investment because it helps the oil and milk emulsify. Every non-vegan who has tried this butter can't believe it's not … well, you know.
Vegan spreadable butter.
Adapted from "Homemade Vegan Pantry" by Miyoko Schinner.
Spreadable right out of the fridge for warm bread, toast and scones, or for dolloping onto a pile of hot steamed veggies. Makes about 16 oz.
1-1/8 cup coconut oil, melted (about 235g by weight—you may need more after it’s melted)*
1/2 cup + 1/8 cup (2 T.) canola or other oil of choice
1/2 cup soy, almond milk or other plant-based milk of choice
1 tsp. sea salt
2 tsp. nutritional yeast
2 tsp. liquid lecithin (required to help emulsify the oil and plant-based milk)*
Place all ingredients in a blender and process at medium speed for about one minute — until everything is combines and there are no coconut oil globules visible. Alternatively, combine in a bowl or other container and blend together using an immersion blender.
Pour mixture into butter mold, plastic or glass container of your choice. Refrigerate or freeze until firm (I prefer freezing, to reduce any separation of ingredients). This butter softens fairly quickly at room temperature. It also freezes well.
*I use Fearn liquid soy lecithin. If you prefer to use a different liquid lecithin or powdered lecithin as an emulsifier, you may have to adjust the amount. The interwebs should help you determine which type and how much to use.
*TIPS AND TRICKS:
- It takes my microwave about 1.5 minutes to melt all the coconut oil.
- Use a 2-cup pyrex measuring cup to melt the coconut oil; if you’re under 1-1/8 cup (or 1-1/3 cup for baking butter), add more coconut oil to reach that amount and make sure it’s fully melted before proceeding. Then simply pour in canola oil until you reach the 1-3/4 cup mark.
- Dip your measuring teaspoon into the warm coconut oil/canola oil mix and then drain off the oil before measuring out liquid lecithin, which is thick and sticky. It helps the lecithin slide off the spoon more easily. “Rinse” the measuring spoon in the oil again before pouring the second measure of liquid lecithin, then “rinse” again in the warm melted oil
- I prefer an an immersion blender for this so I pour everything into a tall narrow container before blending, to minimize spattering. (Most immersion blenders come with a tall narrow container.)
- I almost aways use soy milk and occasionally almond milk. I have not tried other plant-based milks for this recipe, so please feel free to experiment and tweak to suit your needs and preferences.
Vegan Baking Butter
Adapted from "Homemade Vegan Pantry" by Miyoko Schinner.
Slightly firmer than spreadable vegan butter, this is good for baking scones, pie crust and other types of baking. Feel free to omit the salt if you're used to unsalted butter. Makes about 16 oz.
1-1/3 cup coconut oil, melted (about 260 g by weight)
7 T. canola oil or 1/3 cup + 2 T OR see easy measuring TIP above.
1/2 cup soy, almond milk or other plant-based milk of choice
1 tsp. sea salt
1.5 tsp. nutritional yeast
2 tsp. liquid lecithin (required to help emulsify the oil and plant-based milk)*
Place all ingredients in a blender and process at medium speed for about one minute — until everything is combined and there are no coconut oil globules visible. Alternatively, combine in a bowl or other container and blend together using an immersion blender.
Pour mixture into butter mold, plastic or glass container of your choice. Refrigerate or freeze until firm. This butter freezes well.
*I use Fearn liquid soy lecithin. If you prefer to use a different liquid lecithin or powdered lecithin as an emulsifier, you may have to adjust the amount. The interwebs should help you determine which type and how much to use.
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