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Vancity

Vegan Butter

With all the controvery surrounding palm oil and the welfare of orangutans, many of us are concerned by its prevelence in most non-dairy margerines. We decided it would be a great idea to offer a recipe for your own homemade margerine. Dairy and palm oil free, this stuff freezes well and is perfect for making large batches and sharing with friends and family.
Recipe courtesy Mattie Hagedorn

www.veganbaking.net

This is regular 'ol Vegan Butter that's designed to mimic your favorite commercial variant. Use it wherever you use butter or vegan butter. Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tbsp. of the coconut oil with 1 additional Tbsp. canola, safflower or sunflower oil.

 ¼ cup + 2 teaspoons soy milk

 1 teaspoon apple cider vinegar

 ¼ + 1/8 teaspoon salt

 ½ cup + 2 Tablespoons
+ 1 teaspoon refined coconut oil, melted

 1 Tablespoon canola oil, safflower oil or sunflower oil

 1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons  soy lecithin granules

 ¼ teaspoon xanthan gum

 

1)  Place the soy milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.

2) Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.

3) Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup (215 grams), or the equivalent of 2 sticks vegan butter.





Taste The Fresh Flavours of Summer

With Herbed Vegan Butter


After completing Step 1

Place about 3 tablespoons of fresh herbs (thyme, rosemary, and basil work great) in a saucepan.

Melt the coconut oil in a microwave in a microwave so it's barely melted and as close to room temperature as possible.

Add one tablespoon olive oil or canola oil. Heat to 100-150F (38-66C).

Set aside for about 10 minutes then strain out the herbs. Allow the coconut oil to cool to near room temperature.

Continue to Step 3.




EARTHSAVE CANADA ~ Save the earth one bite at a time

Earthsave Canada is a Vancouver-based charity, helping people choose foods that benefit our health, the environment, and the lives of animals.

MAILING ADDRESS: Earthsave Canada PO Box 2213 STN Terminal Vancouver, BC V6B 3W2 | office@earthsave.ca | 604-731-5885 

Charitable # 12995 4707 RR0001



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