I never thought I’d be the kind of person who would make her own butter. When there are countless varieties available at the store with a range of prices to fit any sized pocket, there really isn’t any justification for making your own except for the thrill. Or if you owned your own cow and wanted to get back to the basics. Mooo. 🙂
Our house is now vegan. And not quite by choice. The hubby has found that dairy prompts headaches so we’ve given it up in house. Going shopping for dairy alternatives felt odd since I found myself looking for a “vegan” label. I’m not vegan. I’m definitely a vegetarian (and have been for over half my life), but I can quite happily drink milk and eat toasted cheese sandwiches. Eating vegan was inseparable in my mind with “being” vegan. I almost felt like I had to cut my hair and invest in a new, hip wardrobe so that when people saw me they’d say “ah, I bet she’s vegan”.
In a lot of ways, I am vegan. I try not to buy chemicals that are tested on animals and I am a vegetarian because of my love of animals. I’m not quite sure how my idea of vegan became a lifestyle that fit a type of person, but it had. So I felt a bit like an imposter buying my vegan and gluten free food. I felt like someone would point me out and say “she’s a fake!” and I’d have to shuffle away in shame with my basket of almond milk and daiya cheese.
And loving it. 🙂
I found myself seeking out a recipe when I found my trip to Whole Foods cut off and hence my source of Buttery Sticks. I didn’t trust plain margarine for anything and my only alternative was to buy the sticks at a huge markup. So I went cheap and looked around online for ideas.
I found this recipe on Vegan Baking and after finding a jar of soy lecithin in my local health foods store, I whipped up a batch in less than 10 minutes. I then went on and made more batches to freeze for future use. It’s easy, tastes “clean” and bakes up really well. I even made it to go in hubby’s Victoria Sponge birthday cake with great success! (It makes a yummy frosting and whips well.)
I did adapt it slightly from the original recipe. I use slightly less soy lecithin since I find the taste a bit overpowering. I double the recipe each time I make it since I find that it stores well in the freezer and you get more in one go. I also just use a silicone muffin pan to make my rounds of butter since it’s the only silicone pan I have on hand and it works really well (they just pop right out once frozen).
Please see the original post here for all of the interesting details about vegan butter. It’s very informative and made me more confident about making my own. In all honesty, though, it’s one of the easiest things to make. I’ve yet to have it fail on me and I’ve tweaked the amounts of oil, salt and even soy milk with no ill effects. It really is fool-proof. 🙂
Vegan Baking Butter (Coconut Oil Based)
1/2 cup soy milk
2 tsp apple cider vinegar
1/2 teaspoon salt
1 cup refined coconut oil, melted but not hot
2 tbsp vegetable oil (you can use other oils such as olive, canola, etc)
1 teaspoon liquid soy lecithin
1/2 teaspoon xanthan gum
- Mix soy milk, salt and vinegar and let sit about 10 min to thicken/curdle.
- In a food processor, add oils and process for about 30 seconds, or until blended. Add milk mixture, soy lecithin and xanthan gum. Process again until mixture if thoroughly mixed (it will thicken to like a pudding texture).
- Scoop butter into a silicone mold. Freeze for 10 minutes, pop out and store in an airtight bag or container. I freeze mine but you can keep it in the fridge for a softer consistency (but it will still be solid).