Whether it’s in mashed potatoes, a vegan pumpkin pie, or slathered on a steaming baguette, butter makes everything a bit better. While so many of us associate the rich flavor of butter with the warmth of home and the joy of gathering with friends or family, we don’t want the harmful artery clogging effects of dairy butter. So, whether you’ve been endowed with the spirit of adventure and a can-do attitude, or you simply don’t have access to vegan options, here’s a do-it-yourself recipe for homemade plant-based butter from master of the craft Miyoko Schinner. This divine recipe for Glorious Butterless Butter is taken directly from her book The Homemade Vegan Pantry: The Art of Making Your Own Staples. Word of warning: you might be tempted to put it on absolutely everything!
Glorious Butterless Butter
Ingredients
- 1 ½ cups melted refined coconut oil (not extra-virgin coconut oil or it will taste like coconuts)
- ½ cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk
- ¼ cup canola, grapeseed, or light olive oil
- ½ teaspoon sea salt
- 2 spoons liquid lecithin*
Instructions
Place all of the ingredients in a blender and process at medium speed for about 1 minute. Pour into a container of your choice – something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.
Makes 1 pound (about 2 cups)
Variations
CULTURED BUTTER: Replace the nondairy milk with ½ cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy milk.
REALLY HARD BUTTER: This is really helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 2 ½ cups and substitute deodorized cocoa butter for ½ cup of the coconut oil.
WHIPPED BUTTER: Increase the canola oil by 1 tablespoon and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.
UNSALTED BUTTER: This is often called for in butter creams and some desserts. Simply omit the salt!
*Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need to use two to four times the amount of liquid lecithin called for.
If you’re looking for the perfect way to use your freshly made concoction, look no further than here.
