For a lot of people, chocolate is their weakness. Mine is butter, the creamy rich salty taste of butter melting in your mouth on freshly cooked warm bread.
I can’t have butter as I am allergic to milk and have missed that glorious tastebud tickling sensation for a long time. I had settled for the bland dairy-free margarine that is currently available but they just didn’t hit the spot, to the point where I would rather go without. Then I discovered vegan butter. This recipe is slightly adapted from the amazing vegan cook Miyoko Schinner.
Most of the ingredients can be found in any supermarket, apart from lecithin which is a necessary emulsifier. In the original recipe, Miyoko uses liquid lecithin but I have found it to be really expensive. I use powder, but it needs to be added in a particular way for it to be effective.
This recipe is for spreadable butter and will keep to 3-4 weeks in the fridge or for multiple months in the freezer. I make mine and pour into silicone molds and take a couple of pats out when I need them.
The recipe uses cups. You can use a normal cup but keep to the same ratios
Ingredients 1 1/2 cups melted refined coconut oil. Refined doesn’t have the taste of coconut that extra virgin has which is perfect for cooking
1/2 cup vegan almond or cashew milk
¼ to ⅓ cup grapeseed or olive oil, slightly more oil gives a softer texture ½ to 2 teaspoons sea salt ( I use 2 teaspoons)
2 teaspoons of soy lecithin granules or 1 teaspoon soy liquid lecithin
Optional – Turmeric, use sparingly to give it that butter hue.
If you are using lecithin granules, I soak the lecithin in the almond milk and leave to soak for at least 30 minutes. I then add the milk to the oil and blend in a food processor. Lecithin powder does not mix well and needs to assimilate into the fluid ingredients. By presoaking in the milk and oil before adding to the rest of the ingredients, helps stop it going lumpy.
Add all ingredients to a blender and blend for about one minute, until fully combined and smooth Pour into a container of your choice, I pour it straight into a silicone mould and freeze, then pop them out into an airtight freezer container.
You can also place it in the fridge for a few hours, it will then harden to become butter
Really easy to make, zero waste, no palm oil, no dairy and delicious. You can play around with the amount of salt, or remove it completely to make unsalted butter. But it’s perfect for my toast, jacket potatoes and on crackers