This vegan butter recipe makes an ideal non-dairy substitute for regular butter. It is simply made from soy/oat milk, vegetable oil and lemon juice and can be used in cookery.
70 ml soy milk
1 tsp apple cider vinegar
155 ml refined coconut oil, melted
1 Tbsp canola oil, safflower oil or sunflower oil
1 teaspoon liquid soy or sunflower lecithin (or 2¼ tsp soy lecithin granules)
¼ tsp xanthan gum
¼ tsp salt (or just over)
- Place the soy milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so that the mixture curdles.
- Melt the coconut oil so that it's just barely melted. Measure it out and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed.
- Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.
- Pour the mixture into a mould and place it in the freezer to solidify, in about an hour.
- Makes 1 cup (240 grams) of vegan butter. One can of course add crushed garlic, fresh herbs etc, to make savoury butters.
Serves 6 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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