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Vegan Butter

  • January 8, 2018
  • By Sophie
  • 0 Comments
Vegan Butter




This recipe is from the amazing cook and author Miyoko Schinner. She is the author of many cookbooks; The homemade Vegan pantry, the  Artisan vegan cheese and much more. She also have its own vegan restaurant.

I use this Vegan Butter recipe in a lot of my baking, it’s very simple to make and the taste is very close to real butter ! I always make two to four blocks of butter at the time, I keep one in the fridge and I froze the other ones. That way I always have some on hand. 

vegan butter

 

vegan butter

 




Vegan Butter

Vegan Butter

Ingredients

  • 11/2 cups melted refined coconut oil
  • (not extra-virgin coconut oil)
  • 1/2 cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk
  • 1/4 cup canola, grapeseed, or light olive oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons liquid lecithin

Instructions

  1. Place all of the ingredients in a blender and process at medium speed for about
  2. 1 minute. Pour into a container of your choice—something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.
http://www.nobletandem.com/vegan-butter/

LECITHIN:

Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need to use two to four times the amount of the liquid lecithin called for.

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By Sophie, January 8, 2018
ABOUT SOPHIE FROM NOBLE TANDEM
ABOUT SOPHIE FROM NOBLE TANDEM
SHOP MY FAVORITES VEGAN AND CRUELTY FREE
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