Homemade Vegan Butter Palm Oil Free Food

HOMEMADE VEGAN BUTTER -- PALM OIL FREE

Homemade Vegan Butter -- Palm Oil Free image

This fantastic recipe is from veganbaking.net. The author does an excellent job explaining why this recipe works and offers several variations. I highly recommend reading through it. Soy milk works best because it curdles the best, but you can substitute other non-dairy milk. You'll find the soy lecithin and xanthan gum in natural food stores or in some well-stocked baking sections. (Xanthan is used a lot in gluten free baking.). If all else fails, there's always amazon. The author put very precise amounts in his recipe but to make them show up correctly here, I had to put each amount on its own line -- it's not a mistake, you should add all the amounts in.

Provided by Wish I Could Cook

Categories Lactose Free

Time 7m

Yield 1 Cup, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup soymilk
2 teaspoons soymilk
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon salt
1/2 cup refined coconut oil
2 tablespoons refined coconut oil
1 teaspoon refined coconut oil
1 tablespoon sunflower oil or 1 tablespoon safflower oil
1 teaspoon liquid soy lecithin (or 2 1/4 teaspoons dry)
1/4 teaspoon xanthan gum

Steps:

Curdle the milk by mixing it with the apple cider vinegar and salt. Set aside for about 10 minutes.
Add your room temperature coconut oil and canola oil to a blender. (You don't want the coconut oil too warm, because it needs to set up quickly after everything is mixed.) add the curdled milk and xanthan gum. Process about 2 minutes, scraping down the sides as needed.
Pour the mixture into a mold and put it in the freezer to solidify. (A silicone ice cube tray works
It can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.
Recipe #495910 is also from that same site.

Nutrition Facts : Calories 86, Fat 9.8, SaturatedFat 7.7, Sodium 56.8, Carbohydrate 0.3, Sugar 0.2, Protein 0.1

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