Vegan Butter

If you are vegan, chances are pretty good that you miss BUTTER. This recipe by Mattie is easy, delicious and looks likes butter! (It's also a great article explaining the components of butter). It freezes very well and you can use it in baking or put it on your toast. But...

If you don't like the taste of coconut, you probably won't appreciate this recipe. I love coconut but think a more neutral butter would be even better. [Note: I have since tried it with olive oil but the texture is all wrong].


Ingredients

• ¼ cup + 2 teaspoons almond milk
• 1 teaspoon apple cider vinegar
• ¼ + 1/8 teaspoon salt
• ½ cup + 2 Tablespoons + 1 teaspoon coconut oil, melted
• 1 Tablespoon olive oil 
• 1 teaspoon liquid soy lecithin or liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules 
• ¼ teaspoon xanthan gum

Directions

1. Place the milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10-15 minutes so the mixture curdles (don't expect it to be as dramatic as curdled cow's milk).
2. Liquefy the coconut oil, keeping it as close to room temperature as possible.
3. Add coconut oil and olive oil to a food processor.
4. Add the milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through. Pour the mixture into a mold (like  an ice cube tray) and place it in the freezer to solidify. The vegan butter should be ready to use in about an hour. 
5. Store in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 1 year.

Makes 1 cup.

Notes 

• Before this recipe, I had never used soy lecithin. It's an emulsifier- my best guess is that you can't leave it out completely. Make sure it is organic and non-GMO or try the sunflower lecithin, if available.