Vegan Butter

• ¼ cup + 2 teaspoons soy milk
• 1 teaspoon apple cider vinegar
• ¼ + 1/8 teaspoon salt  (omit salt for unsalted)

• ½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
• 1 Tablespoon canola oil  (I used light olive oil)

• 1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons  soy lecithin granules
• ¼ teaspoon xanthan gum

1. Place the soy milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
2. Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
3. Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it 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. Makes 1 cup, 215 grams, or the equivalent of 2 sticks vegan butter.

Recipe from: veganbaking.net

Pin It