Add the nutritional yeast, small pinch of turmeric and salt. Blend with an immersion/stick blender for a couple of minutes. Why cashews? Whether it’s savoury, herbed, salted, unsalted or nut-free, I’m going to address it here. Recipe revised April 16, 2012. The same goes for coconut butter and oil. Some online suppliers are listed here. By checking this box, I authorise Vegan.com to store my personal information in order to reach out to me. We’ve been making vegan butter for about a year now, and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. After testing almonds and other ingredients, this version gave me the creaminess texture, the best set, lasted the longest, and actually browned. This vegan butter recipe takes literally a couple of minutes to make, plus some time for it to set. Remove from fridge, use as pleased, and put back. Mattie also provided a wealth of details about how the ingredients for vegan butter interact. You can make it at home if you want to control what goes into it, if you want to customise it for yourself, or if you just love making cool things from scratch! We’d also love it if you would leave a comment below, and give the recipe a rating! NEW on the blog are these Gingerbread Energy Bites. 1 cup refined coconut oil 2 tablespoons neutral oil such as sunflower oil, safflower oil, canola oil, or avocado oil 1 teaspoon apple cider vinegar 1/4 teaspoon sea salt (add up to 1 teaspoon for salted butter … This butter took my pie crust to the next level. Yes and no. In this recipe, coconut oil and peanut butter join forces to make the most incredible dairy-free frosting ever! I usually love this oil but oh my gosh, it's so bitter once emulsified! such as sunflower oil, safflower oil, canola oil, or avocado oil, (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking), soaked for at least 4 hours, preferably overnight. If you can’t find them, just use regular coconut oil. The amount of sugars in 1 cup of dairy milk is 12.35 grams! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results. Unrefined coconut oil has […] Follow all of the other ingredients and steps the same. The 2 are very different and will react very differently in baking. Then whisk it again every 10 minutes or so for about 30 minutes, or until it starts to firm up and look creamier. For this oil-free vegan butter, simmering the cashews until they are soft as opposed to soaking overnight gives a … I contacted the company to express my concerns and to see if they use ethically harvested palm oil (if there actually is … The cocoa butter should be liquid and warm, but not hot. I prefer the 1st method because it’s easier to get all of the mixture out of the bowl than out of the blender jar.) Step 3 - Pour into a lidded container and place in the fridge to set. Do not omit this step because you want the mixture to solidify before the fats and liquids can separate. Step 2 - Add the refined coconut oil and the olive oil and blend again until incorporated and light and airy. Also love having a vegan butter that doesn’t include palm oil. (Tip: If you slice down in very thin slices with a sharp knife, it will shred, which helps it to melt faster). If you want to make it yourself, you will need to process about 3 cups of shredded unsweetened coconut in a food processor until it turns into coconut butter … When ready to thaw, thaw it in the fridge overnight. Yes! So for every cup of butter (226 grams) in the recipe, substitute 194 grams of coconut oil and 36 grams (or a little over 2 tablespoons) of milk. After several tries, I settled on a version that used cashews for my best vegan butter yet. Coconut oil is made up of all fat while coconut butter also contains coconut meat. Whereas coconut oil is purely the fat separated from the coconut meat. You can easily make this herbed! When it is thick and creamy, STOP! It’s easy to make and you can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it! Thank you once again for sharing! Or 50g / ¼ cup soft coconut oil (not completely melted liquid coconut oil). Test the cocoa butter in a few minutes to see if it’s cooled off. If you have a more liquid-y mixture to start with, stir each mold or container of Buttah mixture briefly with a mini-whisk before placing in the freezer. Pour into butter stick molds to shape your butter if desired. The almond (or other non-dairy) milk makes the dairy free butter … Here’s what you’ll need to know: You should add the same amount of coconut oil as the butter in the recipe (a 1:1 substitution). There are actually several dairy-free butter alternatives already on the market such as margarine and shortening. Yield: 2 ¼ cups, In the blender, mixing bowl or measuring beaker, blend or whisk together the non-dairy  milk, lemon juice and salt. It's been testing for several uses including in frostings and works perfectly! After two solid months of working on this recipe, my freezer is chock-full of test results—some great, some terrible. It’ll stay taste great, still “set up” (because of the soy milk), you just won’t be able to “brown” with it and it won’t have the exact amount of creaminess, but will still be creamy! ), Have ready 6 medium-sized shiny silicone cupcake liners placed in a 6-cup cupcake pan, or in a shallow baking pan, or 2 freezer-safe containers that will each hold a little over 1 cup. Printable recipe here. Serve it on top of brownies, use it to frost a cake, or eat it with a spoon! The lecithin in the cashew milk is crucial for the butter to set up. This freezes really well, and you may want to freeze half if you know you can’t finish this. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter. Cashew Vanilla Frosting. Some vegan butter recipes call for a little bit of turmeric powder to get a yellow color, but I think it’s not necessary, and the butter tastes better without it. *You can sub up to 2 Tbsp (amount as original recipe is written // adjust if altering batch size) of the cocoa butter with coconut oil in the recipe. Chop the cocoa butter into small bits. Thanks so much! Cover and allow to set completely, at least 5 hours, but preferably overnight. This will ensure that the buttah mixture will stay emulsified while cooling. Luscious oil-free vegan butter is also the base to making flavored dips and sauces like the Silky Smooth Vegan Hollandaise. (Thanks to Craig Lee of Baltimore, Maryland for this tip!). This isn't a recipe to skip something or replace based on what you have; it just won't work. Place the molds in the freezer for about one hour. Before you make the recipe, please also read the supplemental information on my blog. When sautéing with Buttah use medium heat, or the non-dairy milk solids will burn. For instance, the amount of sugar(s) in 1 cup of Westsoy Plus Plain unsweetened soy milk is 6 grams. Ensure they are all room temperature. Double, triple, or quadruple the recipe to save time and effort– Buttah freezes well. If you do not want a coconut flavour to come through use refined coconut oil … Pour the liquid mixture (milk, oil, etc) into the cooled-off melted cocoa butter and add the Then there are also several brands of vegan butter sold too. My work here was inspired by a request from a friend for an alternative to vegan margarines utilizing palm oil. How do I make soy-free vegan butter? Set this aside. 7 Ingredient, 1 Bowl, 30 Min. This is a general rule, every recipe will be different. Blend for 2 minutes, scrape down sides, let rest for 1 minute then blend again for one minute on high. Mine lasted me about 4 weeks. If you don't use room temperature, your butter may whip up a bit like my vegan mayo and it'll still taste delicious, but will never set like regular butter. Do not omit this step because you want the mixture to solidify quickly. Be fearless when it comes to mixing up your Vegan Butter by adding fresh or dried herbs, Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in. Read on, because I also have an incredible nut-free version. I’m not advocating using this spread for everything. Instead of butter, these cookies use melted coconut oil, extra-virgin olive oil, or a neutral-flavored oil like avocado oil. Yes, you can! You’ll additionally learn some vital information about the palm oil industry’s complicity in the killing of orangutans. Simmer the Cashews. You may wonder why a food writer like me, who advocates very moderate use of fat in the diet, would take the time to develop a full-fat homemade vegan buttery spread. Made with ♥ by Cloudnames. That’s literally it. Serving size is for 1 tablespoon. Super easy, crazy delicious homemade vegan peanut butter frosting. This gives coconut butter a nutritional edge over coconut oil because it also contains some fiber and protein. I found deodorized coconut oil at my local health store, but refined coconut oil is also a good choice. Add melted refined coconut oil to the blender jug along with the canola oil. However, cocoa butter is superior! But, generally, you will want close to the measure, but not quite the full measure. If you want it slightly softer set, substitute 7 tablespoons coconut or palm oil plus 1 tablespoon highly-unsaturated oil for every 8 tablespoons (1/2 cup) of butter. I love to have vegan options to introduce more healthy options to my meals. Note: Food grade organic cocoa butter, lecithin, and oils are often available online from organic soap and cosmetic suppliers. I loved this recipe so much! This is definitely going to be a staple from now on. It will keep refrigerated for about 3 weeks, or you can keep it well-wrapped and frozen for several months. The butter should last you at least 2 weeks in your fridge at its best. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Until this month. 6 batches later, I present to you: vegan butter! Other nondairy milks may lack sufficient protein for curdling. Here's how it's done: Step 1 - Add all of the ingredients except the oils to a blender and blend until smooth. Add the oil and lecithin, but don’t stir. coconut palm sugar, coconut oil, coconut milk, red pepper, red chilli and 2 more Vegan Bacon Grease giannasmith99132 salt, liquid smoke, granulated garlic, maple syrup, coconut oil and 2 … Keep the fudge refrigerated. place in a heat-proof dish in the top of a double boiler and melt over simmering water. Coconut cream and sweet potato add the moisture and some fat. After one hour, the Buttah should be solid and can be released from the liners or container, wrapped or placed in a covered butter dish, and refrigerated. So you'll make the recipe as listed, MERRY CHRISTMAS & Happy Holidays to yo, Crispy Smashed Potatoes and a glass of @su. You want to use refined coconut oil else it'll taste like coconut oil. 30 Vegan Recipes That Are Totally Oil Free | Forks Over Knives NOTE: If for some reason the emulsified mixture “breaks” (gets liquid-y) (which would probably be caused by the melted cocoa butter being too hot), its okay—you can save it; read on. Follow the instructions. Vegan butter is a mix of ingredients mixed/blended together to create a dairy-free version of butter in taste, look and use. To melt the cocoa butter, place it in a small heat-proof dish and 1.) Hi Jessica can I use sunflower lecithin instead of soy? ½ cup soy milk, or almond or hemp milk—original, ½ tsp lemon juice (if allergic to citrus, use unseasoned rice vinegar), 3.85 oz (109 g) fair trade, organic cocoa butter, preferably deodorized, Optional 1/8 tsp turmeric (for brighter yellow color). In my experience, coconut is one of the best vegan butter substitutes. And this recipe is just simply the best for vegan butter. Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results. The coconut butter can be store-bought or homemade. batter bowl and use the same bowl for mixing. I have been buying Earth Balance vegan butter since becoming a vegan 2 yrs ago and just recently discovered that they use palm oil. These Oil-free Vegan Biscuits are just like their buttery version, crisp crumb, soft moist buttery inside! This recipe for vegan puff pastry is vegan, but most recipes use dairy butter. This recipe makes about 2 cups butter. Additionally, coconut butter gets much more hard at room temperature or in the fridge, than coconut oil does. It can be! You can easily freeze it too. Is store-bought puff pastry vegan? Coconut oil is a clear color, whereas coconut butter is an off white color. Have you made this Vegan Chocolate Sheet Cake yet? P.S. melt it in a  microwave oven (I timed the melting of the cocoa butter in my microwave and it took 3 minutes at #3 power in a 1200 watt oven); OR 2.) (Alternately, pour the cooled-off melted cocoa butter into the blender in which have mixed the liquid mixture, add the guar or xanthan gum and blend. If you use a food thermometer, it should be no more than 90°F. Blend the mixture for at least 2 minutes so a lot of air gets in. For a low-fat alternative, see my recipe for “. Place the molds in the freezer for about 1 hour. Vegan Low Fat Biscuits Recipe… “I’ve used Earth Balance sticks for baking for years because they provide the same texture and flavor as… Nut-free, coconut-free, gluten-free; can also be made with soy-free, corn-free, organic and fair trade ingredients. So please use “original” and not “unsweetened” in this recipe. This information will assist you greatly in ensuring that your vegan butter-making efforts yield spectacular results. The eggs are simply omitted with no downsides. My recipe uses coconut oil in place of butter and is just as good as the non-vegan counterparts! You can subscribe to our newsletter by entering your email below! This butter lasts in the fridge for about 2-3 weeks. Blend very well until smooth. If you can't have soy milk, you can use full-fat cashew milk + soy lecithin granules. I find that coconut oil … For non-vegans like me, this means that the recipe … walmart.com. Pour in the refined coconut oil and avocado oil then blend on full speed until velvety smooth and light. Enjoy friends! 50g / 3½ tablespoons soft coconut butter (not liquid), sometimes called Coconut Manna. Fudge – Use a 1:1 ratio of oil for the butter, but be more specific about the oil. This isn’t a recipe to skip something or replace based on what you have; it just won’t work. If your cookie recipe calls for melted butter, use melted coconut oil, olive oil or applesauce. (See Cooking Tips for other molds.). VEGAN SUGAR COOKIES. Awesome we’re so happy you enjoyed it Victoria! So you’ll make the recipe as listed and just remove the nuts. If you're using a vegan substitute for butter, replace the butter with something of similar substance; solid for solid and liquid for liquid. Room temperature is best for the best quality. Regarding your choice of soy milk, keep in mind that the sugar(s) (simple carbohydrates) in “Original” varieties of soy milk is hardly abundant, and basically replaces the sugar naturally present in cow’s milk. But I ultimately ended up with an easy-to-make, palm oil-free vegan butter recipe with the balance of fats I was seeking. We’re so happy that you enjoyed this recipe Lidia! This was mostly because at the time, I could not find a vegan butter that was packaged in 100% compostable materials. If you need this recipe … Special thanks to Mattie at VeganBaking.net for his ground-breaking work on this concept which provided a place to start when developing my own recipe. I’m proud to say that my vegan butter has also passed my picky 12-year-old granddaughter’s taste-test, astonished numerous vegan and omnivorous dinner and party guests, and proved itself in the baking department. A little over a year ago, I posted a recipe for a vegan/zero waste pie dough that used coconut oil instead of shortening. I also have a nut-free version! And, I'm aware that I can withdraw my consent at any given time. “I made these again and it still amazes me that there is … This post has been so long in the making!! I try to bake and cook with liquid oils as much as possible (and in as small quantities as possible) and save Buttah for spreading or using only where a buttery flavor is very important, or to use in place of shortening. I simply test it with by dipping in a spoon and testing that with my fingers. If your cookies call for cold butter, use a solid vegan butter stick, solid coconut oil or coconut butter. Immediately distribute the mixture evenly into the 6 silicone cupcake liners, or whatever molds you are using. Pour the butter into a container that you're fine the butter taking the shape of. Some store bought puff pastries are accidentally vegan, using oil instead of butter. Use one of the recommended nondairy milks, soy preferred. No reproduction of the following material permitted. I am proud to put my name on a homemade product which, as Erik says, is “… a butter recipe capable of destroying your cravings for dairy products.” And I’m thrilled to finally present it to you here on Vegan.com. (TIP: To measure out the lecithin, oil the teaspoon measure and then use a small silicone spatula to scoop it out of the spoon. To make vegan stick butter: Increase the coconut oil to 1 cup instead of 3/4 cup and reduce the canola oil to 1/2 cup. By tuning the coconut oil:sunflower oil ratio, you can tweak the texture or consistency of the butter, with a higher coconut oil proportion resulting in a firmer, harder butter. Dairy-free, gluten-free vegan! If you make this recipe on how to make Vegan Butter, please snap a photo and tag #jessicainthekitchen on Instagram! Thanks so much for reading! Your recipes are so good and so easy to cook , delicious food . 5 tips for making oil-free vegan cookies: 1) Look at the amount of oil used in the recipe, and substitute nut/seed/coconut butter for about 3/4 (roughly) of that amount. The recipe calls for coconut butter, not coconut oil. You can also stir in a splash of dairy free, unsweetened milk if you find the consistency to be too … Do NOT use extra virgin olive oil to make this. Do NOT use extra virgin olive oil to make this. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out What a great recipe! 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Than non-deodorized cocoa butter and is just as good as the non-vegan counterparts online from organic and. Lecithin, and put back for a couple of minutes find a vegan is. Silicone cupcake liners, or whatever molds you are using nut-free, present... There are actually several dairy-free butter alternatives already on the market such as margarine and shortening the microwave in microwave-safe! And oils are often available online from organic soap and cosmetic suppliers vegan to... Pinch of turmeric and salt food grade organic cocoa butter, please also read the supplemental information on blog. Canola, vegetable, safflower ) for the best vegan butter substitutes butter stick molds shape... Liquids can separate 's been testing for several months stick molds to shape your if! Butter interact coconut cream and sweet potato add the moisture and some fat use same! Place in the making! 6 batches later, I ’ m to! All of the ingredients into a lidded container and place in a few minutes see... Then blend on full speed until velvety smooth and light 1. ) after two solid months working., olive oil to make the recipe as listed and just remove the nuts of butter in,... Can’T find them, just use regular coconut oil, olive oil or coconut gets! Ensuring that your vegan butter-making efforts yield spectacular results to our newsletter by entering vegan butter recipe no coconut oil email below be... By entering your email below until incorporated and light and airy evenly into the 6 silicone cupcake liners or!