your friendly neighborhood supercarrot (supercarrot) wrote in vegancooking,

bryanna's vegan buttah (and also veganbaking.net's butter recipes)

she specifically asked for no copying and pasting, so i am respecting her wishes.

vegan butter made from soymilk, canola oil and cocoa butter:
http://vegan.com/recipes/bryanna-clark-grogan/bryannas-vegan-butter/
http://veganfeastkitchen.blogspot.ca/p/introducing-homemade-palm-oil-free.html
https://docs.google.com/document/d/1W58iJ4lEyYOcVEqZaci6a77BrLW2SWbs80xIXwx4I1A/edit?pli=1
(if years down the line, vegan.com is kaput, the google doc is gone AND bryanna hasn't added it to her site, please let me know, and i'll give it to you, but until then, go on and get it from vegan.com)


and her original inspiration from mattie at veganbaking.net (lots of versions. mostly coconut oil, one version has cocoa butter):
http://veganbaking.net/other-vegan-treats/735-vegan-butter

(because veganbaking.net is creative commons, here's your copy/paste) <3 <3 but because he has tons of explanations of how/why it works, check out the site. it's awesome. yay science!

Regular Vegan Butter
This is regular 'ol vegan butter that's designed to mimic your favorite commercial variant. Use it wherever you use butter or vegan butter.

¼ cup + 2 teaspoons soy milk
1 teaspoon apple cider vinegar
¼ + 1/8 teaspoon salt

½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
1 Tablespoon canola oil

1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum

1)
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 the mixture curdles.

2)
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.

3)
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. 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 vegan butter.



Coconut Vegan Butter
Coconut Vegan Butter is similar to Vegan Butter but involves unrefined coconut oil and slightly more agave syrup to accentuate the coconut flavors. The result is a spread that celebrates the richness and smoothness that only coconut can offer. This vegan butter is slightly more sweet than a regular vegan butter so it's recommended to add another layer of complexity to things like pancakes, toast or a baked item where coconut would enhance flavor. Also use this to make a coconut pie crust or coconut lime scones.

3 Tablespoons + 1 teaspoons soy milk
1 teaspoon apple cider vinegar
¼ + 1/8 teaspoon salt

½ cup + 2 Tablespoons + 1 teaspoon unrefined coconut oil, melted
1 Tablespoon canola oil

4 teaspoons amber agave syrup
1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum

1)
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 the mixture curdles.

2)
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.

3)
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. 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 vegan butter.


Three Herbed Vegan Butter
This is the ultimate vegan butter because 3 fresh herbs are infused into it, resulting in several layers of buttery goodness. Feel free to mix up the herbs to add your own special flavor profile. Slather this butter on crusty artisanal breads for an amazing flavor combination. You can also use Three Herbed Vegan Butter to make buttermilk biscuits or a savory pie crust. This is currently my best attempt at making a vegan butter that rivals real butter.

¼ cup + 2 teaspoons soy milk
1 teaspoon apple cider vinegar
¼ + 1/8 teaspoon salt

¾ cup + 1 Tablespoons refined coconut oil, melted
1 Tablespoon olive oil
0.2 ounces thyme
0.2 ounces tarragon
0.2 ounces basil

1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum

1)
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 the mixture curdles.

2)
Melt the coconut oil in a microwave then measure it and add it to a small saucepan with the olive oil. Place the herbs in the saucepan and bring the oil up to about 100 - 150F (38 - 66C). Give the vegetables a quick stir then remove the saucepan from heat. Set aside for about 10 minutes then strain out the herbs. Allow the coconut oil to cool to near room temperature. 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.

3)
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. 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 vegan butter.



Banana Vegan Butter
This vegan butter doesn't use curdling so it's great for people looking to avoid soy. It can also be made raw. Try Banana Vegan Butter on pancakes or make banana croissants.

½ cup + 2 Tablespoons + 1 teaspoon unrefined coconut oil, melted
1 Tablespoon canola oil

¼ cup + 1 Tablespoon banana purée
¼ teaspoon salt
1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
1/8 teaspoon xanthan gum

1)
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.

2)
Add the banana purée, salt, 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. 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 vegan butter.


White Chocolate Vegan Butter
This is another vegan butter that enhances flavor with sweet, white chocolate undertones. White Chocolate Vegan Butter could be spread on chocolate muffins, crusty toast or featured in a white chocolate tart crust. A white chocolate danish dough with dark chocolate in the center could be particularly interesting.

2 Tablespoons + 2 teaspoons soy milk
1 teaspoon apple cider vinegar
¼ + 1/8 teaspoon salt

½ cup + 1 Tablespoons + 1 teaspoon cocoa butter, melted
2 Tablespoons canola oil

¼ vanilla bean (or ¾ teaspoon vanilla extract)

2 teaspoons amber agave syrup
1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum

1)
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 the mixture curdles.

2)
Melt the cocoa butter 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 cocoa butter is as close to room temperature as possible before you mix it with the rest of the ingredients.

3)
Cut a quarter off the length of a vanilla bean. Now cut the quarter in half lengthwise and use a knife to scrape out the center paste of the bean by running it along the inside, lengthwise.

4)
Add the soy milk mixture, vanilla bean paste, agave syrup, 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. 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 vegan butter.

What types of things could you make with these vegan butters? What other vegan butters could you make using the above formulas? Let us know in the comments below!



Kimchi Vegan Butter
Kimchi adds a layer of spicy tang to vegan butter due to it's fermented goodness. You can use mild or spicy kimchee depending on how much spice you'd like to come through. I recommend medium to spicy kimchi for a complex vegan butter that's great on toast or other savory items. You could even make a mushroom turnover using this as your butter block!

2 Tablespoons + 2 teaspoons soy milk
1 teaspoon apple cider vinegar
½ teaspoon salt

½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
1 Tablespoon canola oil

1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum

2 firmly packed Tablespoons kimchi

1)
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 the mixture curdles.

2)
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.

3)
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.

4)
Add the kimchi and process until smooth.

5)
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. 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 vegan butter.



Garlic Vegan Butter
Several years ago I ate at a world famous garlic themed restaurant in San Francisco and discovered to my excitement that caramelized garlic can be delectable spread on bread the same way as butter. I couldn’t believe how the garlic transforms from a spicy, harshness to a smooth, subtle butteriness with just the application of heat. In later years I became more familiar with this magical trait of garlic and decided to pair it with the creaminess of vegan butter here. Enjoy this Vegan Garlic Butter spread on your toast, baked into your hearth breads or use it as a base for something like puff pastry garlic knots. Either way, it’ll be able to stand up to the complexity of traditional butter.

¼ cup + 2 teaspoons caramelized garlic paste (about 30 cloves or 95 grams)

½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
1 Tablespoon olive oil
¼ + ⅛ teaspoon salt
1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules

1)
Preheat your oven to 400F (204C). Peel the garlic and place it in a heat proof container such as a small metal or ceramic bowl. Cover the bowl with aluminum foil and poke about 6 holes for steam to escape. Bake for about 25 minutes or until the cloves are soft when poked with a fork. Remove from heat, allow to cool and transfer the caramelized garlic to a blender.

2)
Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Transfer it to the blender. 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 canola oil, salt and soy lecithin. Blend on high for 2 minutes, scraping down the sides with a spatula halfway through the duration.

3)
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. 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 Garlic Vegan Butter.
Tags: cocoa butter, fats, oils, oils-coconut&palm, substitutes-dairy-butter
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