Amazing Vegan Butter
The kind of basic recipes that will miraculously upgrade your kitchen. The recipe is based on Miyoko Schinner's recipe and a recipe of The Gentle Chef . .This recipe contains lactic acid (or apple cider vinegar) which saves us the fermentation phase
Ingredients
- 1 cup cold-pressed coconut oil, melted see notes
- ⅓ cup refined canola oil, refined sunflower oil or avocado oil see notes
- ⅔ cup un-sweetened plant based milk almond or soy milk
- 4 tsp liquid sunflower lecithin (1 tablespoon + 1 teaspoon = 20 ml or 4 tablespoons of lecithin granules.)
- 1 tsp white sugar
- ½-1 tsp nutritional yeast flakes
- ½ tsp Xanthan Gum or guar gum
- ½ tsp lactic acid or 1 tsp apple cider vinegar
- ⅛-¼ tsp annatto oil optional; add gradually till you get the desired color
Instructions
- Pour the melted coconut oil and canola or sunflower oil into a measuring cup with a spout.
- Dip a measuring spoon in the oil mixture; Add the lecithin to the oil with that spoon; This way, the lecithin will not stick to the spoon but will slide more easily; Mix with a whisk until a uniform mixture is obtained and set aside.
- Put the rest of the ingredients including the oil & lecithin mixture) in the blender* (see a note).
- Process on a high speed for about a minute until homogenous
- Stop the blender, clean the sides with a spatula, and process again for a few seconds.
- At this point, if desired you can add annatto oil. increase to high speed, and process for about 30 seconds.
- Transfer to a storage container and refrigerate. The butter can be stored in the freezer until use.
- The butter will keep in the fridge for two weeks.
Notes
- In the video, I added the oil to the blender in a thin stream; After filming, I found this was unnecessary: You can put the oil mixed with lecithin in the blender together with the other ingredients.
- Refined canola oil or refined sunflower oil yield the best results and contribute to the velvety texture. Avocado oil is also excellent but it gives a little greenish hue, the taste is very similar to that of canola or sunflower.
- Please note: It is essential to ensure the quality of the oils - a reliable manufacturer will ensure that there are no additives or fakes. When the oil is not 100% pure but mixed (without indicating on the packaging) with other oils/ingredients, it affects the texture of the butter.
- In winter - it is necessary to warm the coconut oil so that it does not harden when it comes in contact with the other ingredients. In summer it is enough that the oil is melted at room temperature.
- Butter with garlic and herbs: add to the softened butter 1-2 minced cloves of garlic, some chopped herbs such as chives, dill, or parsley; salt to taste and mix well.
- Truffle flavor: add a pinch of truffle salt or a few drops of truffle oil and mix well.
- Butter with saffron: add some saffron to softened butter, add salt to taste, and mix well.
- You can solidify the butter in silicone molds for pralines.
- It is possible and recommended to freeze the butter: you can double the amount and divide it into containers.
Tried this recipe?Let us know how it was!