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DIY Vegan-Friendly Butter




Not that this butter is super healthy, but sometimes you just need butter. Maybe want would be the better term. Not something I would recommend chowing-down on, but when you want butter on your popcorn or for baking, this is my favorite. Also, it tastes pretty darn good on some freshly baked bread.



If this butter is linked to another recipe (i.e., cinnamon rolls or biscuits), you'll need to make it the day before or a couple of hours before you need it. Ah, the non-instant joys of slow-living: planning and Vorfreude (pleasant anticipation before an event).




Ingredients 1/4 cup + 2 tsp organic, plain, un-sweetened soy milk

1 tsp apple cider vinegar


1/2 cup + 2 tbsp + 1 tsp refined, organic coconut oil

1 tbsp grapeseed oil

1 tsp liquid sunflower lecithin OR 2 1/4 tsp soy lecithin granules

1/4 tsp xanthan gum

1/8 tsp salt


The Magic

Mix the soy milk and the apple cider vinegar and let sit for 10 minutes.


Put the rest of the ingredients into a high-speed blender and blend until mixed. Add the curdled soy milk and blend on hight for 1-2 minutes. Pour everything into a glass bowl or dish that can be covered, and put in the refrigerator. It'll need to sit 3-4 hours before it can be used. Making it with liquid lecithin makes it store-bought kind of creamy/spreadable. No lie. If you use the granules it's more of a chip-away type of butter (still tasty, though). Do your research on lecithin - it's one of those things that has proponents and opponents. It may not be for everyone. We like our butter without a lot of salt, but feel free to add a dash more. We generally double up the recipe for our weekly baking and cooking needs.









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