Vegan Butter

Butter Trials #1

Win: Delicious Vegan Butter
Lesson Learned: Lecithin granules do not dissolve! Use liquid soy lecithin for smooth creamy texture

This post is is to be used as an accompanying post to help in the other recipes. In the future as we start to accumulate recipes we will break them down into groups: soups, deserts, sub recipes, etc...

First off I want to thank Mattie for posting the original recipe on he posts some amazing stuff on that site.  I made some changes to the recipe to adjust it for what we are trying to do on this site.

I wanted to stick with the whole french theme so I replaced the apple cider vinegar with champagne vinegar and due to some issues people have with soy i replaced the soy milk and used coconut milk in its place which yielded amazing results. So here we go:


1/4  Cup Coconut Milk
1  Tsp Champagne Vinegar
1/2  Tsp Sea Salt
1/2 Cup = 2 Tbsp Coconut Oil
1 Tbsp Safflower Oil
1 Tsp Soy Lecithin
1/2 Tsp Xanthan Gum

1) Start by getting the coconut oil to room temperature by letting it sit until its soft enough to scoop out, you can always use a microwave to soften the oil. I personally do not own a microwave, just not a big fan of using one in the kitchen so i softened mine the slow way.

Coconut Oil
2) Whisk the coconut milk, champagne vinegar and salt together in a bowl and let it sit until its well curdled, i let it sit for a full 20 minutes.

3)  Place the remaining ingredients in a food processor with the coconut-vinegar mixture and process until it pulls together into a white creamy mixture (around 1to 2 Minutes). scrape the sides of the processor and process again for about 30 seconds until well combined.

Note: The recipe calls for either soy lecithin granules or liquid soy lecithin. When I made this recipe I used soy lecithin granules, unfortunately the granules do not break up when you process the ingredients leaving little yellow dots in your mixture. The yellow lecithin dots will not affect the flavor, they just aren't as appetizing looking. I recommend using liquid soy lecithin for a better looking product.

4) Once the ingredients have been processed spoon the ingredients in either silicone butter/chocolate molds or ice cube trays and place in the freezer until solid.

Here is a good chance to get creative with the process, there are several silicon molds available on the web, they come in all shapes and sizes. If you are having a dinner party for example you can get smaller chocolate molds that can serve as single serve pieces of butter so people wont have to share the same cube of nasty looking butter.

The final product is creamy, spreadable vegan deliciousness.

Coming soon - butter trials #2