Artisan Vegan Butter
This flavorful, vegan butter melts just like the dairy version and is really easy to make. A quick whir in the blender, then pour it into a container and pop it in the refrigerator for a couple of hours so it can firm up.
You can easily add herbs or flavored salt to make your own specialty butter. I keep mine in a glass jar unless I'm feeling especially fancy...then I use decorative molds.
This will keep in the refrigerator for about 2 weeks.
Please see the notes below the recipe for additional information about the ingredients.
Ingredients
- 1/2 cup refined coconut oil, liquid and at room temperature
- 1/4 cup nut milk (any kind will work - I use homemade - see notes below for instructions on making your own, or use a store-bought variety)
- 1/8 cup sunflower oil
- 1/2 teaspoon apple cider vinegar
- 2 Tablespoons Rejuvelac (store bought or see notes below for instructions on making your own)
- 1/2 -1 teaspoon sea salt, depending on how salty you like your butter
- 1 teaspoon liquid soy lecithin
Instructions
- Combine all of the ingredients in your blender and process until smooth.
- Pour into the container of your choice (I use a glass jar), cover and refrigerate for 2 hours or until firm and set.
Notes
Quick notes about the ingredients:
Be sure to use refined coconut oil, which has no coconut flavor. The unrefined variety will result in coconut-flavored butter.
Rejuvelac is a fermented, probiotic liquid made from sprouted grains or quinoa (I use quinoa for mine). It really makes this butter tasty! You can buy it in health food stores or make it at home (it's super easy to do but you will need 2-3 days to soak and then ferment the grains).
I use liquid soy lecithin, which I order online.
To make Rejuvelac:
1/2 cup whole grains, such as quinoa, brown rice, wheat berries or millet (quinoa sprouts faster than the other grains - in about 12-24 hours vs. 2-3 days, and is gluten free)
3 cups filtered water
1 quart glass jar
Cheesecloth and a rubber band to cover the jar
Place the grains in the jar and add filtered water until they are just covered. Double up a square of cheesecloth to cover the mouth of the jar and secure it with the rubber band. Let the grains soak at room temperature, away from direct sunlight, for 8-12 hours.
Drain the soaking water from the grains and then add just enough filtered water to moisten the grains. Cover with the cheesecloth and rubber band and let sit at room temperature, away from direct sunlight, for up to 3 days, until the grains show little sprouting tails all over, like this:
Then add flitered water to the top of the jar (about 3 cups), cover again with the cheesecloth and rubber band, and let it sit at room temperature, away from direct sunlight, for 1-3 days, until the water looks cloudy and white and tastes slightly tangy and bright.
Pour the fermented liquid through the cheesecloth or a fine mesh colander into a clean glass jar, cover and refrigerate. This keeps in the refrigerator for about 4 weeks. I think it tastes good all by itself, and often will have a little shot glass full since it is a probiotic liquid.
To make almond milk:
Cover 1 cup raw almonds with filtered water. Soak at room temperature for 3 hours or overnight.
Drain the almonds, place them in a high speed blender with 3 cups filtered water and a pinch of sea salt. Blend on high for 3-5 minutes.
Strain through a nut milk bag or cheesecloth into a pitcher, squeezing to get all of the liquid out (the leftover pulp makes a great hummus - the pulp replaces chickpeas - if you want to reuse it).
Store covered, in the refrigerator. This will keep for about 5 days.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 34Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 51mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is believed to be accurate but is not guaranteed.
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