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.
Full disclosure: the butter was mostly solid but a few seconds in the microwave brought it to its glorious self. Perhaps if we had a toaster with warm bread, we wouldn’t have needed the extra help.
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:
15-Minute Rustic Pasta
Ale and Brown Sugar Mustard
Basic Ice Cream Base (with a Mint Chocolate Chip variation)
Chocolate Cake and Baking Mix
French Buttercream Frosting (with uses this butter recipe)
Well-Crafted Macaroni and Cheese Mix
Pancake and Biscuit Mix
Umbrian Tartufo Sauce
Unribs with Zippy Barbecue Sauce
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.
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