Remember a few weeks ago, when I wanted to talk about butter?
Well, you can sit back and relax. (As I’m pretty sure I left you sitting on the edge of your chair in eager anticipation of my first attempt at making vegan butter.)
The liquid lecithin has arrived! (A big shoutout to my local natural food store, The Red Radish, for ordering it for me.)
Wa-lah! Impressive, yes?
And it was super easy. So easy, in fact, that I feel I need to give you two views to make the whole process seem a bit more “processy” and fill in some space.
In reality, this was over in less than two minutes.
Rather convenient that I just so happened to have some zucchini bread so I could taste test immediately. But… just between you and me…what I really made it for is the next recipe on my “to try” list…french buttercream. As soon as my little baker gets home from working at camp, and makes some cupcakes, I’ll report back! In the meantime, it certainly adds an extra bit of yumminess to my zucchini bread.
Glorious Butterless Butter
recipe by Miyoko Schinner (from the homemade vegan pantry)
1 1/2 c. melted refined coconut oil (not extra-virgin coconut oil)
1/2 c. nondairy milk (I used soy)
1/4 c. canola, grapeseed, or light olive oil (I used flax oil)
1/2 t. sea salt
2 t. liquid lecithin
Place all ingredients in a blender and process at medium speed for about a minute. Pour into a container, cover, and place in the fridge. It will take a couple of hours to harden. Miyoko reports that this should keep in the fridge for about a month, and even longer in the freezer. This made about 2 cups worth.
If this recipe excited you as much as it excited me, you really should get your hands on this book: