Once upon a time, a genius named Mattie posted this recipe and method on veganbaking.net, which resulted in a buttery applause from vegans everywhere. Although picking up a tub of Earth Balance at the grocery store is pretty easy, trying your hand at making this butter is absolutely worth the effort—there is just something very satisfying about making your own product from scratch. Mattie has a deep understanding of the ingredients he uses in his recipe and how they work together—he also explains everything incredibly well. This butter slices and melts beautifully, boasts a wonderful buttery taste and features an incredibly smooth texture. I followed Mattie’s recipe exactly, but did the following things:
- I doubled the recipe, which filled one Tovolo King Cube Extra Large Silicone Ice Cube Tray.
- I scraped out about 8 ounces of solid coconut oil into a small saute pan and melted slowly in a saucepan over the lowest heat possible, then measured according to the recipe instructions (any extra oil can be poured back into the jar).
- To ensure that the coconut oil was at perfect room temperature, I let it sit in a blender for about a half an hour before blending the soymilk and other ingredients with it.