Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.
Miyoko Shinner’s Vegan Butter
Description
I have been making butter substitutes of various sorts for a couple of decades. I first made one years ago when I couldn’t find a commercial vegan margarine hard enough for croissants, and sweet enough for buttercream. The fact is, as marvelous as many of the commercial products are, they are too salty for my tastes, and certainly too salty for an excellent buttercream. When you make your own, you can adjust the level of salt for different applications, as well as make it harder or softer. Want a butter that “curls” with a knife? Make the hard version. Want a whipped, soft one? Add a little more oil and process at a high speed in the blender. So many variations are possible, and we’re not even talking about adding flavors. My recipe for butter has evolved over the years. One day, while surfing the net, I came across another vegan butter recipe that added a teaspoon of vinegar. I tried adding it, and found that it added that “cultured” butter taste missing from vegan versions. My recipe here therefore includes that, but it can be omitted if desired. Below, you’ll find the basic recipe, followed by some easy variations.
Ingredients
- 1/2 cup Rich Soy Milk (page XX), Almond Milk (page XX), Oat Milk (page XX), or commercial non-dairy milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 1/2 cups refined coconut oil (don’t use extra virgin, or it will taste like coconuts!), measured after melting
- 1/4 cup liquid oil – canola, grapeseed, or olive
- 2 teaspoons liquid lecithin
Instructions
Combine all ingredients in a blender and process at a medium speed for about one minute.
Pour into a container of your choice – something made of silicon 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.
Really Hard Butter (for puff pastry, croissants, etc.):
Replace 1/4 cup of melted coconut oil with 1/4 cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons.
Whipped Butter
Increase the liquid oil by one tablespoon, and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.
Unsalted Butter (for butter cream and some desserts)
Don’t add any salt!
Can you substitute powdered lecithin for liquid? If so how much. Can not find ORGANIC liquid Lecithin anywhere.
I’m not sure MG, but my guess is that it needs to be liquid.
Watch the video she says yes but the amount is different.
Liquid lecithin tastes and smells much worse than the powdered kind. (I tried them straight up to make sure.) Whatever the quantity of powdered lecithin is specified on the show, it’s worth it.
Vitacost has many of the products that is needed here. That is where I found my liquid lecithin.
I have been making a similar v-butter for two years and I use Sunflower Lecithin Powder and I use just one teaspoonful. I don’t use a blender since I started using my immersion blender which works so much better to emulsify.
She says use 6 tablespoons of the powdered if you can’t find the liquid lecithin. You can order it online from Walmart, Amazon, or go to Vitamin Shoppe.
Yes, 6 tablespoons. Also, don’t use the Silk soymilks because Silk contains Palm oil. Use EdenSoy, WestSoy or Pacific – Organic Unsweetened Soy Original. Vitamin A Palmitate is the culprit. That’s the ingredient that is usually derived from Palm oil.
Try the Vitamin Shoppe and you can actually order GMO liquid lecithin online from Walmart.
Silicon is the element; silicone is the slippery material in the mold.
you can’t really taste the oil, it does have good fat, but fat nehvrteeless, so i used a nut cheese recipe to hold it all in, and it was really really yummy and thx for this post, lets keep circulating our recipes and videos!
Ok. Lovely thanks. But I do not eat soy milk ever and especially not out of a tetra pack. What goes into ‘refining’ coconut oil? I don’t eat refined food, ever! I wouldn’t be eating any refined food, especially oils. So do you have a recipe for a less processed, less refined ‘butter’. Butter is the most difficult for me to abandon of animal sourced ingredients. I’d love to find a non processed non refined butter substitute 🙂
How long will this stay good for in the fridge?
Whatever you do don’t use Silk in your recipe. It has Palm oil in it. EdenSoy and Westsoy unsweetened soymilks don’t have po in them. If you use Almond milk So delicious and New Barn are po free.
Miyoko said you could use 6 Tablespoons of powdered lecithin. I have granular lecithin how much would I use?
Hugely enjoyed this article :), keep up the great writing and I’ll keep reading.
Will be sharing this with my instagram followers and
I’m sure they’ll love it as well!
How long does it keep and can you freeze it?
On the video for the liquid lecithin, she says 2 teaspoons initially, then says 2 Tablespoons as she is pouring then says for the powdered lecithin 8 Tablespoons. Is it teaspoons or Tablespoons or does it matter? Has anyone made the butter with the powdered lecithin?