Hello all! I'm wondering if anyone can recommend a good replacement for butter? I stood in the grocery store last night and looked at Earth Balance which said Vegan on it, and Smart Balance which did not say Vegan. Any suggestions?
That sounds exactly like it but I'll have to double check. I'm so excited about this. I'll never have to buy vegan butter again.Oh I want to know what Poppy does!
I've making this recipe, from Miyoko's Pantry.
I do add a teaspoon apple cider vinegar, often use sweetened soy or almond milk, a bit more milk and a bit more liquid oil and whip in processor two minutes on high--
Oil the spoon before measuring the lecithin. It's stickier than molasses
- 1½ c. melted refined coconut oil (not extra virgin coconut oil)
- ½ c. nondairy milk (unsweetened) (add about another tablespoon)
- ¼ c. canola, grapeseed, or light olive oil
- ½ tsp. sea salt
- 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)
- 1 teaspoon apple cider vinegar
I use an old tub from margarine, and freeze after mixing to keep it from separating before solid
Next time I'm gonna add nooch.
I just stopped using butter/margarine on my bread when I became vegetarian. I usually don't feel I need margarine, e.g. if I'm eating bread with peanut butter or soft cheese or hummus, which is what I mostly eat on bread. Sometimes, if I have some really nice, fresh bread and want to eat it plain, but need some fat on it, I will add some nice rapeseed oil. (Nice rapeseed oil doesn't seem to be a thing in the US, for some reason - over here it comes in a nice glass bottle, high quality stuff, but in the US it's all cheap stuff in big plastic containers.)
I love Earth Balance. It saved my life...that and Silk creamer. I seriously believe I would be using real butter and half and half if I didn't have them to transition to non dairy. It's just so easy to make the home made version and it tastes so fresh. And I like that it's palm oil free. I don't avoid palm oil 100% but I try whenever there's another viable option. I hope I have success with the homemade when I use it for baking...especially my "butter" cookies.I like Earth Balance. IMO it tastes just like butter.
Do you use, or don't use, vinegar?Identical except for the vinegar.
Any ideas as to why it starts to separate as it's chilling in the refrigerator? I've made it twice and made sure I blended it well, especially the second time. But the coconut oil ends up making small solid pieces, even though it's totally blended and smooth when I pour it into my containers. It doesn't affect the taste at all, especially once it melts on toast. It just doesn't look that pretty/appetizing and I want to bring it to work with some home made bread to share with my coworkers.
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I make sure the coconut oil is liquid, use liquid soy lecithin, and add everything in the food processor at once and run it for two minutes on high. I pour in an old margarine tub and freeze right away till solid, then put in fridge. It doesn't ever separate.I've never tried making my own vegan margarine. When it separates, can you just stir it? Or does it separate into small solid pieces like KLS52 describes? I suppose that wouldn't be fixed by stirring, unless maybe you were melting it first...