* Gluten-Free Potential * No Added Sugar
Mattie Hagedorn of Veganbaking.net created this recipe for those opposing the use of palm oil, as well as for those who may not have easy access to vegan butter. This is regular ol’ vegan butter that’s designed to mimic your favorite commercial variant. Use it wherever you use butter or margarine. Like traditional butter, vegan butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If you want a conveniently softer, spreadable vegan butter, swap out 1 tablespoon (14 g) of the coconut oil with 1 additional tablespoon (15 ml) canola, light olive oil, or rice bran oil.
Ingredients for Mattie’s Regular Vegan Butter:
- 1/4 cup plus 2 teaspoons (70 ml) soymilk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon coconut vinegar (or an additional 1/2 teaspoonapple cider vinegar)
- 1/4 plus 1⁄8 teaspoon salt
- 1/2 cup plus 2 tablespoons plus 1 teaspoon (130 g) refined coconut oil, melted
- 1 tablespoon (15 ml) canola oil, light olive oil or rice bran oil
- 1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 21/4 teaspoons (5 g) soy lecithin granules
- 1/4 teaspoon xanthan gum or 1/2 plus 1⁄8 teaspoon psyllium husk powder
- Place the soymilk, vinegars, and salt in a small cup and whisk together with a fork.
- Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure 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 close to room temperature before you mix it with the rest of the ingredients.
- Add the curdled soymilk 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 an ice cube mold and place it in the freezer to solidify. The butter should be ready to use within 1 hour. Store in an airtight container in the refrigerator for up to 1 month or in plastic wrap in the freezer for up to 1 year.