Yes, home made vegan butter is a reality! Ever since I discovered this recipe I’ve never been without it in my fridge. I usually make double recipe and freeze it for future use.
This butter is perfect for baking and you’ll be amazed at how well it melts, sizzles and browns in the pan. Try it with your sauteed spinach or potatoes, or just spread on toast or pancakes. It even whips beautifully with sugar for your cake or cookie dough!
Let’s face it: it’s just better than cow’s milk butter. And it’s snappy to make!
I suggest these products or similar ones for best results. The yogurt can be almond, soy, or coconut based or any vegan alternative. The coconut oil from Trader Joe’s is tripled filtered which provides for a smooth emulsion without excessive coconut flavor.
The curdling is done with apple cider vinegar and coconut vinegar. If you can find coconut vinegar, you can just use apple cider vinegar.
Once curdled, it’s an easy emulsion with the coconut and canola oils. The yogurt already contains xanthan gum which works as a stabilizer on the emulsion.
I use silicon cup cake molds to freeze it in 2.5 oz blocks.
This beauty will make anyone a vegan…
Cultured Vegan Butter
1/4 cup + 1 teaspoon plain, non-dairy yogurt
1/2 teaspoon apple cider vinegar
1/4 + 1/8 teaspoon salt
1/2 cup + 2 Tbsp refined coconut oil, melted
2 Tbsp + 1 teaspoon canola oil
1 teaspoon soy lecithin or sunflower lecithin
1) Curdle the yogurt
Add the non-dairy yogurt, the apple cider vinegar, and the salt to a high speed food processor and blend for 30 seconds. Let it sit for a minute to allow the vinegar to curdle the yogurt.
2) Mix the ingredients
Melt the coconut oil in a microwave, measure it and allow it to cool to room temperature before mixing it with the canola oil and add it to the processor cup. It’s very important to let the coconut oil come as close to room temperature as possible in order to obtain a good emulsion.
3) Transfer the vegan butter to a mold
And freeze to solidify.
Taken from: VeganBaking.net