I’ve been enjoying making vegan butter at home – it takes just a few minutes and uses pantry staples that I keep on hand, and I can make unsalted sticks, which I prefer for baking, and haven’t found an unsalted variety in stores yet. It’s also very satisfying to have homemade butter on homemade bread, with a little homemade strawberry jam, too.
I usually make both sticks and the spreadable variety at the same time since they use the same ingredients and equipment, so that I only have to wash everything once.
I include shortening in my recipe to give the butter a better consistency and help it hold together – I’ve found that using only coconut oil as the solid fat makes a more crumbly butter. I also include soy lecithin as an emulsifier to keep the butter from separating.
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- Silicone liquid measuring cups
- Oval Measuring Cups
- Nutribullet
- Soy Lecithin granules (I grind mine into a powder)
- Butter stick mold
- 1 cup glass containers
Vegan Butter Sticks or Spread
Ingredients
- For Butter Sticks
- 1/2 c soy milk
- 1/4 t lemon juice
- 1/2 c olive oil
- 1/2 c refined coconut oil, melted
- 1/2 c vegetable shortening
- 2 t soy lecithin powder
- 1/2 c soy milk
- 1/4 t lemon juice
- 3/4 c olive oil
- 1/2 c refined coconut oil, melted
- 1/4 c vegetable shortening
- 2 t soy lecithin powder
- 1 t salt
For Spreadable Butter
Directions
- Combine soy milk and lemon juice, and let stand for a couple of minutes.
- Combine all ingredients in the cup of a small blender (I use a nutribullet) and blend until emulsified.
- Pour into a butter stick mold or small containers. Freeze at least a couple hours until set, then store in the refrigerator.
Butter can be stored in the freezer until ready to use.
From PlantcraftedPantry.com
Plantcrafted Pantry 