Sure, you can easily find vegan butter in stores—look for Earth Balance or Miyoko’s Kitchen Butter. But if you want to step up your game and make delicious butter at home, this recipe by Allison Rivers Samson from The Dairy Detox makes it easy!
Better Vegan Butter Spread
Ready to venture beyond the land of store-bought butters and unflavored coconut oil? Once you’ve got the ingredients, making this easy-to-spread butter is a snap. Slather it up!
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- 1 cup unflavored (refined, not virgin) coconut oil
- 3⁄4 cup sunflower or safflower oil
- 1⁄4 cup unsweetened, plain non-dairy milk
- ￼1 tablespoon ￼￼￼lecithin powder
- 3⁄4 teaspoon salt (optional)
- Place a glass container in the freezer to chill while preparing the Better Butter.
- In a blender, process all ingredients together at medium speed for 30-60 seconds, until completely combined. Be careful not to over-process or the oils may separate.
- Transfer quickly to the chilled container, cover, and store in the refrigerator for up to two weeks.
- Unflavored coconut oil is also called “refined coconut oil,” and is sold in a jar in most health food stores. The most common brand is Spectrum. “Virgin” will taste like coconut, which is best to use for coconut-flavored dishes.
- Lecithin is used to emulsify or combine the ingredients. Although lecithin is most commonly made from soy, sunflower lecithin is becoming more popular. Look for it in the supplement section of health food stores, or online (see link below).
- How much is a pinch? Not much! It’s approximately half of 1⁄8 teaspoon.
- This is a soft, spreadable butter. If you'd like something harder, decrease the sunflower or safflower oil and increase the coconut oil. You can start with 3⁄4 cup sunflower or safflower and 1 cup coconut oil, and adjust by the tablespoon until you get your preferred texture. Just make sure that the total of both oils always equals 1 3⁄4 cup.
World of Vegan http://www.worldofvegan.com/