Wednesday, November 23, 2016

Easy Homemade Vegan Butter

This recipe is based off of Miyoko Schinner's vegan butter recipe from her amazing book, The Homemade Vegan Pantry.  If you don't own it, you should.

Yes, you can buy vegan butter.  Every grocery store I've been to carries at least one vegan butter.  Apparently, not true in Kuwait, as per my ex-military friend Mike, who is still there now.  So this recipe is for him.  The whole process takes me less than five minutes from start to finish.

I don't have a mini blender, so I use mason jars with my old Osterizer blender.  
Use a pint-sized one with the ounce markings on the side.


Add 3/4 cup of coconut oil.


Add 1/4 cup of non-dairy milk.


Add 1/8 of a cup of a neutral oil like canola or grapeseed.


Add 1 teaspoon of liquid soy lecithin.  

(I bought this huge bottle at the Vitamin Shoppe for $10. If you don't have one near you, you can order it on Amazon.  It's not just an emulsifier, it's also good for you. As per WedMD, "lecithin is used for treating memory disorders such as dementia...It is also used for treating gallbladder disease, liver disease, certain types of depression, high cholesterol, anxiety...[and] eczema.")


Add 1/2 teaspoon of salt.  

(I would use more if you want it to taste more like commercially made butter, but if you're going to use it for baking, then keep it to 1/2 teaspoon or less.)


If you want it to taste more like movie theater butter, add McCormick Butter Flavor.  It is vegan.  I don't normally add it, but if I am popping popcorn, I'll add it for that extra buttery kick.


Once everything is in the jar, blend away.


Once the lecithin is mixed in, it will look less orange, and more like a soft yellow.
I set my blender to "whip" and let it run for 60 seconds.


If you want it more yellow in color, add a pinch of turmeric.  I don't, but you can.


And voila!  Vegan butter.  

If I'm making mash potatoes or anything that involves melted butter, 
I'll just whip up a batch and use it right away.


Otherwise, I make tablespoon squares of butter using a silicone mold.  I think I picked up this mold at Bed, Bath & Beyond, but they're also on Amazon.  Sometimes this recipe fills it perfectly, sometimes it's a little less, sometimes it's a little more.  It all depends on how aerated it gets in the blender.  


Leave it in the refrigerator until they solidify then pop them out and store them in a container.


Why vegan butter?  Because dairy is bad for you.  Dairy is bad for cows and their babies.  And for anyone who thinks they're lactose intolerant, you're not.  You're just not a baby cow.  Stop buying into the bs of the dairy industry.  Most of the information about dairy being good for you comes from studies put out by the dairy industry!  Read real studies.  Do your own research.  The evidence is overwhelming.  Ditch dairy.  Lecture over.  Sorry, I can't help myself.

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