The perfect recipe to make vegan butter at home!
If you are vegan you are going to LOVE this recipe. It gives you the perfect butter you will ever be able to make, which taste good and works its magic in baking!
I found this recipe online, tried it but found the taste of soy lecithin was too strong, so I adjusted it reducing the suggested quantity and increasing a bit the amount of coconut oil. That worked just fine in getting me the right consistency and a nice flavour too.
Trust me when I say this is THE BEST vegan butter you are going to find on the internet, plus it is healthy and simple to make.
Fully plant based, it has got 30% less fat than standard butter too!
For a harder consistency store it in your freezer and wait 15 min before using it.
For a softer texture, store it in your fridge.
- 80 g cold soy milk (unsweetened)
- 50 g coconut oil, hard
- 100 ml vegetable oil
- 8 g soy lecithin
- 5 ml (1 tsp) apple cider vinegar
- a pinch of salt
In a bowl combine milk, apple cider vinegar and salt, stir and let stand for 10 min
In a separate bowl combine coconut oil and vegetable oil.
With an immersion blender, blend until the two oils have mixed well. Add the soy lecithin and slowly pour in the milk mixture while blending.
The mixture now should be creamy, pour it into a glass container, cover with a lid and refrigerate for a few hours.
Your butter is ready!
Just spread it on a slice of bread or store it into your freezer for a harder texture and use it to bake cookies and cakes!
This vegan butter stores for one week in your fridge and over 6 months in your freezer.
Nore: recipe adjusted from BeautyFoodblog