Vegan butter is one of those things that sounds a whole lot more exotic than it is. Those of you who follow Gone Pie, know that we have been making our own butter to bake with for quite a while now. We use a firm butter for baking.
If you’re a subscriber to our Treat Plan, you have received in your package, at various times, recipes for both our firm baking butter and our spreadable butter. Friends have been telling us to sell our spreadable butter for a while. Honestly, making butter at home is so easy, that selling it seems wrong.
It’s not as convenient to make butter as it is to buy it. You might think that now. Once you make it and familiarize yourself with the process, I bet you’ll think differently. Vegan butter is super easy and super inexpensive to make; if you spend 10ish minutes in the kitchen you can make enough butter to keep you and those around you buttery and happy.
I, personally, believe the commercial palm oil based vegan butters are something we do not need to buy. We do not need to support companies that ignore our concerns and produce hollow statements about sustainability to keep us buying their products.
I give all the credit to Mattie at VeganBaking.net, Rae Sikora, and Miyoko Schinner for showing me just how easy it is to make butter at home. I just tweaked their recipes to come up with a recipe that works for me.
Their recipes all use slightly different amounts of milk and oil and coconut oil. The different proportions effect the firmness of your butter. As Rae mentions in her recipe, the more coconut oil you use, the firmer your butter is.
BUTTER BUTTER BUTTER. I love butter. I talk about it a lot. So no more talking. Here is the recipe I use for spreadable butter for toast.
- 1/2 cup plus 1 tablespoon full fat coconut milk
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon salt
Mix together the milk, vinegar, and salt. Let it sit until curdled. You can get together your other ingredients while this is going on. (Please notice in her video that Miyoko does not even curdle her milk, but just adds vinegar to the oils later. I like the process I am describing here. Both work equally well.)
- 1 cup refined coconut oil (melted and cooled)
- 1/4 cup unrefined coconut oil (melted and cooled)
- 1/2 cup canola oil*
- 3/4 cup unrefined sesame oil (not toasted!!!)
- 2 teaspoons liquid soy lecithin**
- 1/2 teaspoon xanthan gum
Combine the oils in a food processor. Add the coconut milk, lecithin, and xanthan gum. Process for a minute or two until completely homogeneous. Pour the mixture into any mold you like. I generally put mine in unbreakable 16 ounce containers. Nothing fancy.(Miyoko does not use xanthan in her recipe. The first recipe I followed used it, so I use it. But I’ve tried Miyoko’s butter, and it is awesome without it. So the choice is yours.)
This butter stores really well in the fridge. I have had it for many weeks without any noticeable change. It also freezes well. We always make at least a double batch and keep the extra in the freezer.
The particular oil combination I use, makes the butter I like. You can follow one of the recipes I linked to. Or mess around yourself with oils. It’s fun. AND EASY! I have played with proportions and oils a lot. Everything has worked out fine. This is the recipe I like the best for flavor and spreading.
*Canola oil is a super mild tasting oil. Canola oil is quite often genetically modified. As I try to avoid GMOs, I use organic oil. You can substitute another oil here if you prefer to avoid canola entirely.
**Unfortunately, the two types of lecithin I know of are both common allergens. If you use sunflower lecithin, this recipe is soy free. Which is great if no one you know is allergic to sunflower…