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Home » Condiments and More » Spreads » Homemade Vegan Butter

September 20, 2011

Homemade Vegan Butter

Mattie's Vegan Butter

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.

You may also like:

Muhammara
Homemade Basil and Garlic Oil
Raw Almond Milk
Creamy Poblano Sauce

Filed Under: Condiments and More, Spreads

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Reader Interactions

Comments

  1. Kittee Bee Berns says

    September 20, 2011 at 3:31 am

    so so pretty! ha.
    xo
    kittee

    Reply
  2. erinwyso says

    September 20, 2011 at 10:46 am

    Thanks kittie! : )

    Reply
  3. Erin says

    September 20, 2011 at 11:11 pm

    It's amazingly glossy! Making your own butter is an awesome idea.

    Reply
  4. Richa says

    September 22, 2011 at 3:10 am

    wow.. it looks so perfect.. i dont even want to slice and use it.. its like art !!

    Richa @ Hobby And More Food Blog

    Reply
  5. erinwyso says

    September 22, 2011 at 10:21 am

    Thanks Richa! The Tovolo tray is really nifty to use as a mold for this!

    Reply
  6. thegarlickyvegan.com says

    October 4, 2011 at 1:57 am

    I can't wait to try this recipe I've been wanting an alternative to EB. I'm from the Boston area and married to meat and potatoes guys too and we're currently working on finding balance with out palates.

    Reply
  7. Johanna says

    June 25, 2013 at 3:26 pm

    I really want to use sunflower lecithin instead of soy, because I have enough soy with the tofu and tempeh in my life. What did you use? Liquid Sunflower Lecithin is impossible to find except on-line, and it's so expensive.

    Reply
    • erinwyso says

      June 25, 2013 at 4:06 pm

      I used soy lecithin — I've never heard of the sunflower type. Considering it's only one teaspoon in the entire recipe, it shouldn't be too bad, unless you are allergic, I would think?

      Reply
  8. Vicky says

    December 30, 2015 at 10:06 pm

    You might want to know that the link for the recipe is not good any longer.
    Sure would love to have the recipe!

    Reply
    • erinwyso says

      December 31, 2015 at 3:15 am

      Vicky, thanks for letting me know .. the link is updated!

      Reply

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I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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