A couple weeks ago I struck gold when I found a recipe for homemade vegan butter on veganbaking.net. The recipe’s creator, Mattie, is brilliance personified. So brilliant in fact, I think he deserves a Nobel prize (make that a moobel prize). 😀
In typical fashion, I had my unsuspecting taste testers try the butter (without telling them what the concoction was supposed to be), and each and everyone of them said “butter” right away. I take that as a very good sign!
I needed to make just a few minor changes in order to make the vegan butter both soy and corn-free and the following is my adaptation (along with a photo tutorial). I do recommend that you visit veganbaking.net and read Mattie’s post on how to make vegan butter, he does an excellent job of explaining the science behind the recipe (he also shares several variations, including one for Three Herbed Vegan Butter and a Vegan Banana Butter (bet that would taste good spread on warm gluten-free banana bread).
Original Recipe adapted by me to be Soy and Corn Free
Ingredients
- 1/8 cup + 1 tsp. Canned Coconut Milk (full fat)
- 1/8 cup + 1 tsp. So Delicious Unsweetened Coconut Milk
- 1 tsp. Apple Cider Vinegar
- 1/4 + 1/8 tsp. Sea Salt
- 1/2 cup + 2 Tbs. + 1 tsp. Refined Coconut Oil, melted
- 1 Tbs. Extra Virgin Olive Oil (or other favorite oil, I used olive oil because I think it has a buttery taste)
- 1 tsp. liquid Sunflower Lecithin (I use this brand)
- 1/4 tsp. Guar Gum (or xanthan gum if you are not allergic to corn)
Directions
- Place the two coconut milks, apple cider vinegar and sea salt in a small bowl and whisk together with a fork. Allow to sit for about 10 minutes until the mixture curdles (there will not be a heavy amount of curdling, but that's okay).
- Melt the coconut oil in a microwave until just melted. Allow to cool to room temperature before using.
- Measure out 1/2 cup + 2 Tbs. + 1 tsp. of melted coconut oil and add it and the olive oil to a food processor. (Note from Mattie: 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).
- Add the coconut milk mixture, sunflower lecithin and guar gum to the food processor. Process for 2 minutes, scraping down the sides halfway through.
- 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 (I allow mine to sit in the freezer overnight, it helps the butter pop out of the mold better).
- Store it in an airtight container in the refrigerator for up to 3 months or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup or the equivalent of 2 sticks vegan butter.
1. Set out all the players before you begin.
2. Add both coconut milks, apple cider vinegar and sea salt to a small bowl or measuring cup and allow to sit for about 10 minutes until mixture becomes a little lumpy.
3. Measure out refined coconut oil and place in a microwave safe bowl and nuke it until just melted (or heat over the stove top).
You will need liquid lecithin and I opted for Sunflower Lecithin, which I ordered online from Austrade.
This is the lecithin (above): thick, brown and sticky, it reminds me of molasses.
4. Add oils to the bowl of the food processor (I think this would also work in a blender).
5. Add curdled coconut milk.
6. Add lecithin.
7. Add guar gum (or xanthan).
8. Once all the ingredients are in the bowl of the food processor,
9. Let it rip for 2 minutes, stopping half-way through to scrape down the sides.
10. When done, it should look nice and creamy (and well emulsified) like the above photo.
11. Pour butter into silicone ice cube trays, I used my pancake batter dispenser so it wouldn’t be as messy. Freeze for at least one hour (I’ve found that freezing it overnight helps the butter pop out of the mold easier).
13. Your vegan butter is now ready to use! 😀
And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
Very, very cool indeed. You amaze me. 🙂
wow…u r amazing! keep posting all your awesome finds…i will try this and the cheese recipes soon!
thanx !
OMG, you totally blow me away, Heidi! I was in awe already, but when I saw the goldfish butter "pat" I couldn't believe it! LOL, but you are amazing!
xoxoxo,
Shirley
Shirley,
I've officially lost it and I'm afraid there is no hope left for me.
I need a beach.
And some sun.
Right NOW.
Hey, I got an idea! Wanna help me build a goldfish sandcastle? 😉
xoxo,
Heidi
Homemade vegan butter? What a delicious idea! Thanks so much for sharing the recipe, Heidi!
THANK YOU, THANK YOU! I've been thinking of attempting this again. Super duper post as always!
xoLexie
Hey, what kind of pancakes are those? : )
Um. Yeah. I love you.
Simply brilliant.
xoxo
Can this be made with unrefined coconut oil?
Hi Chris,
Yes, you can make this with unrefined coconut oil, it just may add a slight coconut flavor to the end product (I don't personally care for the flavor of coconut…makes me think I'm eating suntan lotion, LOL!).
you GO Heidi!! That looks awesome!! 🙂
You're awesome!!! – You make your own butter! It looks great!
Nice! I recently saw a post for vegan butter, but it used soy milk. Love your site!
I want to try this! but, I have a few questions.. Will this COMPLETELY replace normal butter? and after freezing it.. do you keep it in the freezer or will it hold in the fridge? and if so.. how long will it hold in the fridge? Thank you for your amazing blog!!
Love it! I make a similar recipe, but haven't experimented with lecithin yet. I'll have to give it a go.
You are Officially the Queen of making Anything EVERYTHING Free. I am in awe of you, girlie!! Well done! And…I will help you make that goldfish sandcastle! There will definitely need to be a photo of it!
xo
k
Perfect timing…. my dd18 just found out today NO DAIRY. Having an allergy panel done on Monday to see if anything else gets added to the list. Haven't tried making Ghee yet.
LOL! It has been a long day, but that goldfish butter pat made me laugh out loud. You are absolutely amazing, Heidi! Keep up the wonderful work that you do. xoxo Susie
I cannot WAIT to try this!
Seeing this isn't as yellow as "traditional" butter made me remember a story my grandmother told of rationing and the introduction of margarine.
She said when margarine first came out, they bought it because it was cheap, but it was white like shortening, and very unappetizing to look at/eat. Their solution was to grate carrot and squeeze the juice into the glob, mixing the color in by hand. She said it made it look more like real butter.
Just makes me wonder if someone with a juicer could mix in carrot juice at some point in the process and end up with a brighter yellow butter at the end.
A dash of turmeric will do the job of coloring this – – it’s what iI use in my homemade margarine.. But just a dash – – too much will impact the flavor.
This is awesome!!!! oh to have again.. I could cry lol.. seriously though, I am allergic to sunflowers as well as soy.. do you think this could be made without lecithin?
I bought the lecithin without sunflower! It worked just fine for me! 🙂
Heidi, not sure if you're a member of the corn allergy board on Delphi, but saw this message there today & immediately thought of you:
"I got the below message in response to my questions to So Delicious about their products. Their regular creamer looked like it might be safe, but I was skeptical, of course. Then from several conversations back and forth, the customer service person insisted the other creamers should be safe as well. What are your thoughts/experiences with the So Delicious creamers?
Thank you for your email regarding our products. I am including our official response to corn in our products below.
Turtle Mountain recognized the public concern for the use of corn in food products and packaging, both from a hypersensitivity and GMO perspective. With this in mind, we strive to remove all corn based ingredients from our products. Where an ingredient can be manufactured from another substrate, such as ethanol or citric acid, we utilized the non-corn based source whenever possible. In these cases, wheat based ethanol and citrus based citric acid are used. With regard to the vitamin mineral premix in the Coconut Milk Beverages, this contains a very small portion of corn based malto-dextrin or starch as a free flowing agent. None of the vitamins are synthesized from corn.
None of our packaging contains corn or corn derivatives."
Not sure how strong your sensitivity to corn is, but I've been forced to make my own milks (from nutsonline nuts, thanks for that recommendation!) because I was reacting to something in the packaged stuff.
Okay! I made this.. and I absolutely LOVE it! You are amazing! thank you! very easy to make also!
If lecithin is shelf stable then this recipe would be fabulous to add in my food storage – even long term! PLUS coconut oil is so healthy – fantastic! I'm so glad your site was the first one listed on google!
The sunflower lecithin is shelf stable for about a year. 😀
Perfect! Thank you 🙂
Heidi. If your readers are members of Azure Standard they can get 16 ounces of liquid Sunflower Lecithin for $5.05. I don't know what made me check when I was placing my order just now but I'm real glad I did.
xox
I made this last week ..I subbed a tsp of whole egg powder and 2 tsp of water for the lecithin I can’t have soy or sunflowers..it worked great! thank you for the recipe
Have you tried using this homemade butter to make the gluten-free magic mix? Do you think it would work?
Have you tried using this dairy free butter substitution in the magic mix? If not, do you think it would work?
Have you tried using this dairy free butter substitution in the magic mix recipe? If you haven’t, do you think it would work?
Can this recipe be used in a puff pastry recipe like this?
http://www.artofglutenfreebaking.com/2010/03/puff-pastry-gluten-free/
I made this today and mine is in the freezer now. I don’t know if mine turned out quite right because it looks marbled? Sort of like homemade soap. I don’t mind it not looking consistent, but wondered if that was typical? I don’t have a food processor, so had to mix it in a blender. Wonder if that made a difference?
Looking forward to using this homemade butter in my son’s food prep. Thanks for the recipe!
Thank u sooooo much I have lots of food allergies and can’t wait to try this out hopefully it fools my family 🙂
This looks amazing! I am wondering: Can an alternate oil be used in place of the coconut oil? I’m thinking avocado or grapeseed or even EVOO. THANKS! Your recipes are awesome and I refer every new alternate-diet-person to your site. 🙂
Amazing butter!
This is good for people who are health conscious.
Thanks for sharing.
~N.
Super! I’m going to try this!
I may try it with gum arabic instead of guar gum that may irritate the gut 🙂