how to make homemade vegan butter
Making Homemade Vegan Butter is quick and easy, it's perfect for all your dairy free baking. With just a few simple ingredients, you'll have a creamy, buttery vegan spread ready before the toast pops out of the toaster!This recipe makes 250g of dairy free baking butter.
Equipment
- mixing bowl and a whisk
- kitchen scales
Ingredients
- 180 g coconut oil
- 20 ml oil
- 45 ml milk
- 5 ml apple cider vinegar
- pinch turmeric (optional)
- pinch salt (optional)
Instructions
- In a small bowl whisk together the soy milk and apple cider vinegar, to thicken into a buttermilk.
- To this add the optional turmeric and salt. *see notes
- In a separate large mixing bowl whisk the softened coconut oil.
- Add in the buttermilk mixture and whisk well to combine.
- Continue whisking and add the olive oil slowly whisking well with each addition.
- Adjust amounts to suit taste and colour preferences.
- Transfer to a container with a tight fitting lid and store in the refrigerator.
- Alternatively use a butter mould, or transfer to a freezer proof container and freeze.
Notes
*Adding the turmeric to the buttermilk rehydrates it and allows it to release it's full colour. Add enough turmeric that it's ever so slightly more yellow than you want the finished butter to be. The colour will be slightly diluted once added to the oils.
For more detailed instructions, substitutions and tips, please refer back to the blog post.
Calories: 7kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 1mgSugar: 1gVitamin A: 1IUCalcium: 1mgIron: 1mg
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