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Miyoko Shinner’s Vegan Butter

July 3, 2014 By Julie Hasson

miyoko-schinnerMiyoko 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.

artisan vegan cheese

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Miyoko Shinner’s Vegan Butter


  • Author: Miyoko Shinner
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Description

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.


Scale

Ingredients

  • 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

Instructions

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.

Whipped Butter
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!

Did you make this recipe?

Tag @julieskitchenette on Instagram and hashtag it #julieskitchenette

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Filed Under: Condiments, Everyday Dish, gluten-free, Pantry, Recipes, Vegan 101, Videos Tagged With: gluten-free, Miyoko Shinner, plant-based, vegan, vegan butter

Previous Post: « Killer Cherry Brownie Ice Cream Sundaes!
Next Post: Chocolate Cherry Almond Brownies (gluten-free & vegan) »

Reader Interactions

Comments

  1. MG

    February 26, 2015 at 10:38 pm

    Can you substitute powdered lecithin for liquid? If so how much. Can not find ORGANIC liquid Lecithin anywhere.

    • Julie Hasson

      March 23, 2015 at 7:49 pm

      I’m not sure MG, but my guess is that it needs to be liquid.

    • Y

      April 27, 2015 at 8:10 pm

      Watch the video she says yes but the amount is different.

    • Ann

      June 24, 2015 at 3:27 am

      Liquid lecithin tastes and smells much worse than the powdered kind. (I tried them straight up to make sure.) Whatever the quantity of powdered lecithin is specified on the show, it’s worth it.

    • kungaa

      April 13, 2016 at 12:23 pm

      Vitacost has many of the products that is needed here. That is where I found my liquid lecithin.

      ★★★★★

    • Jen

      April 29, 2016 at 9:12 pm

      I have been making a similar v-butter for two years and I use Sunflower Lecithin Powder and I use just one teaspoonful. I don’t use a blender since I started using my immersion blender which works so much better to emulsify.

    • Ally

      September 16, 2016 at 3:17 pm

      She says use 6 tablespoons of the powdered if you can’t find the liquid lecithin. You can order it online from Walmart, Amazon, or go to Vitamin Shoppe.

    • Ally

      October 20, 2016 at 3:10 pm

      Yes, 6 tablespoons. Also, don’t use the Silk soymilks because Silk contains Palm oil. Use EdenSoy, WestSoy or Pacific – Organic Unsweetened Soy Original. Vitamin A Palmitate is the culprit. That’s the ingredient that is usually derived from Palm oil.

    • Gee Gee

      September 10, 2017 at 4:31 pm

      Try the Vitamin Shoppe and you can actually order GMO liquid lecithin online from Walmart.

      ★★★★★

  2. Judd Conway

    June 20, 2015 at 2:04 am

    Silicon is the element; silicone is the slippery material in the mold.

  3. Diana

    December 10, 2015 at 3:53 pm

    you can’t really taste the oil, it does have good fat, but fat nehvrteeless, so i used a nut cheese recipe to hold it all in, and it was really really yummy and thx for this post, lets keep circulating our recipes and videos!

  4. Goddessence

    January 30, 2016 at 11:07 pm

    Ok. Lovely thanks. But I do not eat soy milk ever and especially not out of a tetra pack. What goes into ‘refining’ coconut oil? I don’t eat refined food, ever! I wouldn’t be eating any refined food, especially oils. So do you have a recipe for a less processed, less refined ‘butter’. Butter is the most difficult for me to abandon of animal sourced ingredients. I’d love to find a non processed non refined butter substitute 🙂

  5. Cynthia Miller

    July 28, 2016 at 12:11 am

    How long will this stay good for in the fridge?

  6. Ally

    September 17, 2016 at 5:07 am

    Whatever you do don’t use Silk in your recipe. It has Palm oil in it. EdenSoy and Westsoy unsweetened soymilks don’t have po in them. If you use Almond milk So delicious and New Barn are po free.

  7. Stephanie

    August 20, 2017 at 10:19 am

    Miyoko said you could use 6 Tablespoons of powdered lecithin. I have granular lecithin how much would I use?

  8. Custom Foam

    August 31, 2017 at 12:29 am

    Hugely enjoyed this article :), keep up the great writing and I’ll keep reading.
    Will be sharing this with my instagram followers and
    I’m sure they’ll love it as well!

  9. Amy

    October 7, 2017 at 9:49 pm

    How long does it keep and can you freeze it?

  10. Joyce

    December 8, 2017 at 3:35 am

    On the video for the liquid lecithin, she says 2 teaspoons initially, then says 2 Tablespoons as she is pouring then says for the powdered lecithin 8 Tablespoons. Is it teaspoons or Tablespoons or does it matter? Has anyone made the butter with the powdered lecithin?

Trackbacks

  1. The Best Vegan Chocolate Chip Cookies | Vedged Out says:
    March 29, 2015 at 5:52 pm

    […] cup vegan butter (earth balance buttery sticks or homemade: Bryanna Clark Grogan, Miyoko Schinner and veganbaking.com have good recipes for homemade vegan […]

  2. homemade margarine! - VeggieBoards says:
    November 27, 2015 at 11:42 pm

    […] Poppy posted a link from Miyoko Schinner that I tried first, that came out hard, like cold butter http://rosemarysaltandthyme.com/videos/mi…-vegan-butter/ (that's the original recipe from Miyoko) I wanted it much softer, so changed the proportions and […]

  3. Vegan Recipes ~ Vegan Italian Sausage and Miyoko’s Famous Vegan Butter | The Halau says:
    December 30, 2015 at 3:46 am

    […] I can’t share this recipe enough … Miyoko Schinner’s Vegan Butter  …  Sin never treated your arteries so […]

  4. Vegan Fruit Cobbler - FRAN COSTIGAN says:
    July 5, 2017 at 5:43 pm

    […] If you’ve been following me for a while, you know that I developed my vegan desserts using oils instead of butter. That’s because when I moved from the traditional pastry kitchen to the vegan kitchen over 25 years ago, the only vegan butter available at that time was the awful hydrogenated stick margarine. It was extremely unhealthful, and it tasted nasty, too. Later, as the vegan margarines and butters became tastier and more readily available, I really had no need to use them. Plus, I try not to use palm oil fats. Well, times change, and now we have good quality vegan butters that are palm oil free, too, most notably Miyoko’s Creamery’s European Style Cultured VeganButter and Dawn Pascale’s Brooklyn Buttah. Both are delicious and palm oil free. If you cannot get vegan butter, you can make your own. […]

  5. Our Latest and Greatest Fake Butter (also known as Futter) | Down the Gravel Road www.jolenephilo.com says:
    August 27, 2017 at 6:07 pm

    […] my daughter discovered a recipe for a very good vegan butter substitute created by Miyoko Shinner. Her recipe offers variations for baking futter (regular and hard versions), spreading, futter, and […]

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