I’m a skeptic when it comes to vegan butter, I will admit. I’ve tried to get behind it but the truth is is that the flavor always leaves me disappointed and let down. Not only is it impossible to slather a slice of gluten free bread with a good butter substitute but baking with it only infuses it with a strange aftertaste at times, not to mention the ingredients kinda scare me. I, however, have never have stopped in my quest for a good vegan butter substitute and thank God that I haven’t because it made me open to this recipe from Miyoko Schinner’s new cookbook, The Homemade Vegan Pantry. If anyone could redeem vegan butter, it’s Miyoko. (Have you tried her nut cheese line?)
Redemption happened, oh yes it did! This vegan butter. I just, I…can food leave you speechless? Yes it truly can and did for me this week. What I love about this recipe:
- No weird aftertaste
- Super easy to make
- Spreads on toast like…well, butter!
- You can bake with this stuff
- Has all the great qualities of real butter: Creamy, salty (you can change this to your preference), and melt-in-your-mouth good…all without dairy.
You NEED this cookbook if you or a loved one are dairy and/or egg free, allergic to dairy and/or eggs, are vegan, or are human and love to make food at home. The options of recipes are incredible:
- Ranch Dressing
- Oil-Free Eggless Mayo
- Flaxseed Meringue
- Almond “Feta”
- Oil-Free Melty “Mozzarella”
- Brilliant Bouillon
- Unfish Sticks
- Peppy Unpepperoni
- Lemon Curd
- White Chocolate
I could go on and on about how incredible the recipe index is but you will just have to buy this darn thing and join me in glee.Print
- 1 1/2 c. melted refined coconut oil (not extra virgin coconut oil)
- 1/2 c. nondairy milk (unsweetened)
- 1/4 c. canola, grapeseed, or light olive oil
- 1/2 tsp. sea salt
- 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)
- Place all the ingredients in a blender and process at medium speed for about 1 minute.
- Pour into container of choice–something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).
- Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening.
This glorious butter substitute will keep in the refrigerator for 3-4 weeks or many months in the freezer.
Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- Serving Size: 1 Tablespoon
- Calories: 116
- Sodium: 32mg
- Fat: 13.4g
- Carbohydrates: 0.2g
- Protein: 0.1g
Now before you start throwing your breakfast at me over the fact that this recipe calls for liquid lecithin, let me explain. It’s an inexpensive item (I ended up finding it at Whole Foods in the supplement section as well as online for about $7 for a bottle). A little goes a long way, so find some friends who are crazy for a butterless vegan butter substitute and pass the bottle around the neighborhood. It’s definitely not an ingredient that you will use often in other recipes but I GUARANTEE you that you will want to make this recipe over and over and over again that you will find that you use the bottle up in no time. Worth the $7, easy! Do note that if you have a soy allergy then beware! Lecithin is typically derived from soybeans but you can find a lecithin made from sunflowers so be on the lookout.
Look at that sexy vegan butter substitute melt! Toast is calling your name…