HungryForever

Butter- cup

Ingredients may seem a little complex, but I’ve offered substitutes wherever possible. But trust me, there’s nothing like making this butter at home.

Ingredients

cup ¼+ 2 teaspoons soy milk
teaspoon ½apple cider vinegar
teaspoon ½coconut vinegar (if you can’t find coconut vinegarsubstitute with ½apple cider vinegar so the total is 1apple cider vinegar)
teaspoon ¼ + ⅛salt
cup ½+ 2 Tablespoons + 1 teaspoon refined coconut oilmelted, 130 grams
1 Tablespoon canola oillight olive oil or rice bran oil
1teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
teaspoon ¼xanthan gum or ½ + ⅛psyllium husk powder

Instructions

Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure it 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. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
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 mold and place it in the freezer to solidify. An ice cube mold works well. The Vegan Butter should be ready to use in about an hour.

Recipe Notes

Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup (215 grams), or the equivalent of 2 sticks Regular Vegan Butter.