Guys, I am so excited to tell you about the latest adventures in my kitchen.
My title spoiled the surprise, but yes, I made vegan butter.
In my home. Without any dairy.
And it was ridiculously easy.
5 ingredients only. 4 if you ignore the salt.
Blend it and then let it solidify.
Creamy, melty, butter. Drippy and oozy. All vegan.
The recipe is from Miyoko Schinner’s latest cookbook, The Homemade Vegan Pantry. She revolutionized at-home vegan cheesemongering with Artisan Vegan Cheese and she is breaking ground again with this book. My weekend was such a pleasant playground in the kitchen. First, I tried her homemade barbecue sauce, which was to-die-for. The perfect merriment of salty, tangy and sweet barbecue sauce (my liberties were omitting the chipotles in adobo and swapping in blackstrap molasses) and making her unribs. Holy moley, they were yummy.
Next, and super simple, we tried the butter. Rob agreed. It tasted like butter. Despite adding the salt, it was not a strong component and tasted unsalted to both our palates. We both agreed that, indeed, it was glorious butterless butter. Pictured both on the cover of the cookbook as well as below, you can appreciate how beautiful the cookbook is, too.
I must admit, I wasn’t sure I would be too keen on making kitchen staples, but I kind of want to make everything in the cookbook. There are condiments and I have my eye on the recipes for 3 different types of mustard (Remember that mustard tasting party? Homemade mustards are the next level in mustard party land). Next, Miyoko has replicas of dairy staples (think thick yogurt, flax seed egg whites and oil-free melty cheeses). She has many recipes for soup stocks and bouillon. You can even pull together a complete meal with some of her faux meat recipes (unribs, unpork, veggie dogs, etc) and also how to make your own tofu and tempeh. Need a sauce for your fake meats? How about a 15-minute rustic pasta sauce or a spinach and caper sauce. Want a side of bread? She includes recipes for focaccia and pumpkin dinner rolls. And not to forget about dessert, her homemade baking mixes are all sweet to allow the ease of making vegan cakes, cookies and brownies at all times of the day. Not sure how to use your butter? How about lemon curd, custard or caramel sauce?
This is definitely how you would stock your whole foods kitchen, all from scratch. The ingredients are standard in vegan cooking, although the lecithin may be a bit cumbersome to find. I use lecithin as an emulsifier to make The Best Chocolate Truffles.
Want to try a lecithin-free vegan butter recipe? This one here looks great, too. Of note, the recipe in Miyoko’s cookbook is different than the recipe she has shared previously; notable for the lack of acid/vinegar.
Recipes from The Homemade Vegan Pantry spotted elsewhere:
French Buttercream Frosting (with uses this butter recipe)
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US (sorry to all my non-US readers). To be entered in the random draw for the book, please leave a comment below telling me which kitchen staple you would like to learn how to make. The winner will be selected at random on June 20, 2015. Good luck!
PS. I am sharing this with Credit Crunch Munch.
Homemade Vegan Butter aka Glorious Butterless Butter
Miyoko’s note: I once reeled with shock when I saw a French girl spread butter as thick as cheese on her toast—until I tried it. Then I understood. Butter, glorious butter! Not only does it impart incomparable flavor and texture to baked goods and dishes, but on toast—well, it doesn’t get any better. Now for the times when I want a hard butter for flaky croissants, or an unsalted butter for a fluffy buttercream, or a light, whipped one for scones, I make my own non-dairy butter. And then I have to put a lock on it so I don’t eat it all up!
This recipe can be adjusted to suit your taste or purpose. Be sure to check out the variations on the opposite page. Don’t use extra-virgin coconut oil, or it will taste like coconuts.
1-1/2 cups melted refined coconut oil (not extra-virgin coconut oil)
1/2 cup Creamy Soy Milk with No Beany Flavor (page 51), Almond Milk (page 54), Cashew Milk (page 53), or Cashew Cream (page 56), or store-bought nondairy milk
1/4 cup canola, grapeseed, or light olive oil
1/2 teaspoon sea salt
2 teaspoons liquid lecithin (see below) Janet’s note: I used 1.5 tbsp lecithin granules
1. 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)
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 the liquid lecithin called for.
Cultured Butter Replace the nondairy milk with 1/2 cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy milk.
Really Hard Butter This is helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 2–1/2 cups or substitute deodorized cocoa butter for1/2 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 buttercreams and some desserts. Simply omit the salt!
Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Middle photo © 2015 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House LLC.