- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 89.3
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 56.5 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
IntroductionI got this recipe from Veganbaking.net Absolutely fabulous and very easy to make. I got this recipe from Veganbaking.net Absolutely fabulous and very easy to make.
1/4 c + 2 tsp soy milk
1 tsp apple cider vinegar
1/4 tsp + 1/8 tsp salt
1/2 c + 2 Tb + 1 tsp refined coconut oil, melted
1 Tb light tasting olive oil (or canola oil)
1 tsp liquid soy lecithin -or- 1 tsp liquid sunflower lecithin -or- 2 1/4 tsp soy lecithin granules
1/4 tsp xanthum gum
You can subsitute other milks for soy milk if needed. Almond milk works. Key is to get a milk with as much protein as possible for it to hold up well. Xanthum gum can also be replaced with guar gum. I really recommend reading the article that I took this recipe from http://www.veganbaking.net/other-vegan-treats/735-vegan-butter
Melt the coconut oil in a microwave so it is barely melted and as close to room temperature as possible. Measure it and add it and the oil to a food processor. (Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it is mixed. This is why it is important to make sure the coconut oil is as close to room temperature as possible before you mix it with the other ingredients.)
Add the soy milk mixture, lecithin, and xanthum gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well.
The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 3 weeks or in the freezer, wrapped in plastic wrap, for up to 1 year.
Serving Size: Makes 1 cup = 16 TB butter
Number of Servings: 16
Recipe submitted by SparkPeople user CUTECRYS1.