So, I’ve seen a lot of homemade vegan butter recipes floating, melting, around the web. I figured it was time to hop on that butter churn, or in this case…food processor. Todd and I usually buy Earth Balance, which we love. However, we don’t love the palm oil. The collection of palm oil is destroying the habitats of orangutans, rhinos, tigers and elephants. Even “sustainably sourced” palm oil is pretty questionable. It’s in vegan butters as well as that “natural” creamy peanut butter that you don’t have to stir. Do I love stirring my natural peanut butter? It’s not one of my all-time favorite pastimes, but it does help clear my conscious. Plus, I get a pretty sweet little arm workout for a minute. If you want to learn more about palm oil, it’s consequences, and what you can do to avoid it and help (you do), check out this article.
I don’t want to be a part of that. There are some things we can control, like purchasing palm oil laden things, and some things we can’t. If it means I have to stir my damn peanut butter and briefly inspect the ingredients of what food items I purchase (which I already do anyways), then so be it. It’s a small inconvenience. Plus, what’s better than creamy homemade butter slathered on fluffy homemade bread…um…nothing, that’s what.
This vegan butter has the Todd Seal of Approval, and let me tell you…the man knows his butter. It’s also super easy. A vegan butter that involves less forest/animal habitat destruction? Yes, please! Creamy, easy and it’s super quick to whip up.
If the orangutans weren’t busy running for their lives, they could do it.
Homemade Vegan Butter
By Katie Henry – Produce On Parade
This vegan butter has my husband’s seal of approval, and let me tell you…the man knows his butter. It’s also super easy. A vegan butter that involves less forest/animal habitat destruction? Yes, please! Creamy, easy and it’s super quick to whip up.
–Note– I recommend only using soy milk, as it is noted that some other non-dairy milks may have difficulty curdling. Refined coconut oil imparts absolutely no coconut flavor. Unrefined coconut oil, however, will impart a coconut flavor. Liquid lecithin and xanthan gum can be found in the organic or bulk section of most local grocery stores.
- ¼ cup + 1 Tbsp. unsweetened, plain soy milk
- 1 tsp. apple cider vinegar
- heaping ¼ tsp. kosher salt
- ½ cup + 2 Tbsp. refined coconut oil, melted and room temperature
- 1 Tbsp. canola oil
- 1 tsp. liquid sunflower or soy lecithin
- ¼ tsp. xanthan gum
- In a small bowl, whisk together the soy milk, apple cider vinegar and salt. Allow to rest for 10-15 minutes, until it’s thickened and curdled.
- Meanwhile, melt the coconut oil in the microwave at 30 second intervals. It’s acceptable to still be partially un-melted, with bits of solid coconut oil. You don’t want it to be hot or warm at all. If it is, allow to cool. Measure it melted, not solid.
- In a food processor, combine the coconut oil and the canola oil. Add in the remaining ingredients, including the soy milk mixture and processor for about 2 minutes. Be sure to scrape the sides occasionally. It will quickly become whipped up, just like creamy butter!
- Transfer into a storage container for the fridge (for buttering bread, etc. ), or silicone ice cube trays for the freezer (for baking, etc.)
Yield: 1 cup
I buy my lecithin here as it’s not available locally here where I live in Alaska.