Monday, September 19, 2011

Mattie's Vegan Butter

Once upon a time, a genius named Mattie posted this recipe and method on veganbaking.net, which resulted in a buttery applause from vegans everywhere. Although picking up a tub of Earth Balance at the grocery store is pretty easy, trying your hand at making this butter is absolutely worth the effort—there is just something very satisfying about making your own product from scratch. Mattie has a deep understanding of the ingredients he uses in his recipe and how they work together—he also explains everything incredibly well. This butter slices and melts beautifully, boasts a wonderful buttery taste and features an incredibly smooth texture. I followed Mattie's recipe exactly, but did the following things:

  • I scraped out about 8 ounces of solid coconut oil into a small saute pan and melted slowly in a saucepan over the lowest heat possible, then measured according to the recipe instructions (any extra oil can be poured back into the jar). 
  • To ensure that the coconut oil was at perfect room temperature, I let it sit in a blender for about a half an hour before blending the soymilk and other ingredients with it.

    8 comments:

    1. It's amazingly glossy! Making your own butter is an awesome idea.

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    2. wow.. it looks so perfect.. i dont even want to slice and use it.. its like art !!

      Richa @ Hobby And More Food Blog

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    3. Thanks Richa! The Tovolo tray is really nifty to use as a mold for this!

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    4. I can't wait to try this recipe I've been wanting an alternative to EB. I'm from the Boston area and married to meat and potatoes guys too and we're currently working on finding balance with out palates.

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    5. I really want to use sunflower lecithin instead of soy, because I have enough soy with the tofu and tempeh in my life. What did you use? Liquid Sunflower Lecithin is impossible to find except on-line, and it's so expensive.

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      Replies
      1. I used soy lecithin -- I've never heard of the sunflower type. Considering it's only one teaspoon in the entire recipe, it shouldn't be too bad, unless you are allergic, I would think?

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