{"id":9498,"date":"2012-10-01T13:13:00","date_gmt":"2012-10-01T18:13:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2012\/10\/homemade-vegan-butter-that-looks-feels-and-tastes-like-butter-3\/"},"modified":"2021-12-21T09:04:00","modified_gmt":"2021-12-21T15:04:00","slug":"homemade-vegan-butter-that-looks-feels","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/homemade-vegan-butter-that-looks-feels\/","title":{"rendered":"Homemade Vegan Butter"},"content":{"rendered":"\n

This vegan butter looks, feels, and tastes just like the real thing!<\/p>\n\n\n\n

\"pats<\/a><\/figure>\n\n\n\n

I’m not vegan, but I often bake vegan recipes (see the Related Recipes section for a few of my favorites). I had never imagined that it was possible to make homemade vegan butter that would look, feel, and taste like butter, yet this recipe does just that.<\/p>\n\n\n\n

I feel comfortable using it in any recipe as a butter replacement. I made a vegan buttercream<\/strong><\/a> to test it out, and it works perfectly.<\/p>\n\n\n\n

I got this recipe from Mattie’s VeganBaking.net<\/a>, and I’m sharing it here with permission. Mattie’s post about homemade vegan butter<\/a> is exemplary food writing. It’s original, well thought out, and – most importantly – the recipe works. His post details the steps Mattie took to develop the recipe to perfection.<\/em><\/p>\n\n\n\n

Because I can’t say it better than Mattie, I encourage you to go read his original post if you have the time and want to learn more about why the recipe works.<\/p>\n\n\n\n\n\n

Ingredients and Equipment<\/h2>\n\n\n\n

This recipe requires all sorts of ingredients you may not have at home, including refined coconut oil, soy lecithin, and xantham gum. You can make some substitutions, so make sure you read the recipe completely before running to the store.<\/p>\n\n\n\n

\"hardened<\/a><\/figure>\n\n\n\n

In addition to the ingredients, you’ll end up freezing the mixture in a mold. Any shape will do. You could use a big tub, extra-large ice cube trays [paid link]<\/a>, or even make butter shaped like leaves or snowmen [paid link]<\/a>!<\/p>\n\n\n\n

I wanted my vegan butter to look like a stick of butter to any unsuspecting omnivore, so I purchased a special wooden butter stick mold (that’s sadly no longer available). Were I making this again today, I’d use a silicone butter mold [paid link]<\/a>.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

The first step in making this butter is curdling your soy milk. Do that by whisking it together with vinegar and salt in bowl and letting it sit for 10 minutes.<\/p>\n\n\n\n

Next, melt the refined coconut oil until it’s just melted<\/em>.<\/p>\n\n\n\n

Tip:<\/span><\/strong> Make sure your coconut oil is just melted – almost room temperature – or the recipe won’t come together.<\/p>\n\n\n\n

Add the melted coconut oil and canola oil to a food processor, then top off with the curdled soy milk mixture, soy lecithin, and xantham gum.<\/p>\n\n\n\n

Run the food processor for two minutes, pour the mixture into a mold (or molds), and freeze for an hour.<\/p>\n\n\n\n

\"overhead<\/a><\/figure>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
How can I store the vegan butter?<\/strong>

Store 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.If you aren’t going to eat this right away, I recommend freezing what you don’t need and thawing out portions prior to use.<\/p> <\/div>

Can I use almond milk or coconut milk instead of soy milk?<\/strong>

You’ll get the best taste from this recipe by using a high-protein milk like soy milk. Other milks likely won’t produce that classic butter flavor.<\/p> <\/div>

Do I need to use soy lecithin and xantham gum?<\/strong>

As Matty explains in his original post<\/a>, those act as stabilizers and emulsifiers and they are absolutely essential ingredients.<\/p> <\/div> <\/div>\n\n\n\n