Special equipment: Immersion/hand held blender
Time: 10 minutes plus 1 hour chilling
For a very long time, I ate margarine. Vegan margarine, but margarine none the less. Then I learned about palm oil, and that margarine is carcinogenic. I never loved the taste on bread, but I used it in baking. Once I gave it up, I thought I would never be able to bake again. In fact, I didn’t, for almost two years. I know, I know, it’s possible to bake some things with oil instead, but what about shortbread, butter cake and snickerdoodles? They need a solid fat that tastes good.
Then, I discovered something wonderful. Home made vegan butter. A big shout out to Matt from veganbaking.net for his incredible groundbreaking recipe – my recipe is largely based on his with a few modifications to better suit my tastes and purposes.
This is not the butter I use for serving at the table, or for making baked goods that are all about the butter, such as croissants. For those I use my cultured butter, which I will get around to posting soon. I make such large batches I haven’t run out since I started this blog. I also include xanthan gum in table butter, as per the veganbaking.net recipe, but I find it’s no good for cooking because it can become chewy when beaten and doesn’t melt as well. I once tried to make buttercream frosting with my table butter, and ended up with a very stretchy ball crawling up my beaters.
However, this cooking butter is infinitely better tasting than margarine and you can absolutely spread it on toast under your vegemite or jam if you’re out of table butter.
I use this butter for cakes, cookies, biscuits, slices, pastry, breads, gravy and frosting/icing for fantastic and delicious results. It takes less than 10 minutes to make, and you can keep it in the freezer for up to a year or in the fridge for several weeks. If you avoid palm oil, hydrogenated fats or don’t like margarine, this will change your life.
*Note: This butter is made from refined coconut oil, which is just coconut oil without any taste or aroma. It still melts at room temperature, or between your fingers, more slowly than straight coconut oil but definitely doesn’t hold up to very hot weather. If you need a butter that CAN hold up to summer heat, then replace the coconut oil with Copha. Copha is hydrogenated refined coconut oil, which means that it is a solid at room temperature.
210ml plain homemade soymilk, Bonsoy or similar (if using homemade unsweetened add 1/2 tsp sugar)
2 1/4tsp lemon juice
1 1/2 tsp fine sea salt for unsalted butter, or 2 1/4 tsp for salted butter
465ml melted refined coconut oil* (see note above)
45ml canola oil
3 tsp liquid soy or sunflower lecithin