Vegan Butter
Vegan Butter
Servings 7 ½
Cost 5
Ingredients
- ¼ cup + 2 teaspoons soy milk (60 grams)
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt can omit if desired
- ½ cup + 2 tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
- 1 Tablespoon canola oil OR a tablespoon of buttery popcorn oil (See note)
- 1 teaspoon liquid soy lecithin or sunflower lecithin
- tiny pinch of turmeric for color optional
Instructions
- Line a mini loaf pan (3x5 inch) with plastic wrap. If you don't have a mini loaf pan you can use a small bowl, custard cups or even muffin tins.
- Measure out soy milk, then stir in 1 teaspoon of apple cider vinegar and ⅛ teaspoon salt. Allow mixture to stand for about 10 minutes so that it curdles and thickens.
- Put the melted coconut oil and the canola oil in the bowl of a food processor or blender, then add the soy milk, lecithin and turmeric (if using). Process for about 2 minutes or until smooth.
- Carefully pour mixture into the mini loaf pan, then transfer to the freezer for 1 hour to set.
- You should get about 1 cup of vegan butter. To use it in baking, weigh out 114 grams for every half cup.
Notes
Lately I've been making this with a tablespoon of Orville Redenbacher buttery tasting popping and topping oil. It adds color, so no need for turmeric. It also adds a TINY hint of buttery flavor. And finally, since it's is soybean oil it might contribute to browning when used in baking. The jury is still out on that.