Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.
I have been making butter substitutes of various sorts for a couple of decades. I first made one years ago when I couldn’t find a commercial vegan margarine hard enough for croissants, and sweet enough for buttercream. The fact is, as marvelous as many of the commercial products are, they are too salty for my tastes, and certainly too salty for an excellent buttercream. When you make your own, you can adjust the level of salt for different applications, as well as make it harder or softer. Want a butter that “curls” with a knife? Make the hard version. Want a whipped, soft one? Add a little more oil and process at a high speed in the blender. So many variations are possible, and we’re not even talking about adding flavors. My recipe for butter has evolved over the years. One day, while surfing the net, I came across another vegan butter recipe that added a teaspoon of vinegar. I tried adding it, and found that it added that “cultured” butter taste missing from vegan versions. My recipe here therefore includes that, but it can be omitted if desired. Below, you’ll find the basic recipe, followed by some easy variations.
- 1/2 cup Rich Soy Milk (page XX), Almond Milk (page XX), Oat Milk (page XX), or commercial non-dairy milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 1/2 cups refined coconut oil (don’t use extra virgin, or it will taste like coconuts!), measured after melting
- 1/4 cup liquid oil – canola, grapeseed, or olive
- 2 teaspoons liquid lecithin
Combine all ingredients in a blender and process at a medium speed for about one minute.
Pour into a container of your choice – something made of silicon is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).
Set it in the refrigerator for a few hours until hard.
Really Hard Butter (for puff pastry, croissants, etc.):
Replace 1/4 cup of melted coconut oil with 1/4 cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons.
Increase the liquid oil by one tablespoon, and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.
Unsalted Butter (for butter cream and some desserts)
Don’t add any salt!