Vegan Butter
While I’m not vegan, like many people I have a low tolerance for dairy that I like to reserve for a good cheese or a creamy sauce. So when it comes to adding a condement to bread or a bagel I prefer to go with a vegan spread. This butter is so simple with only 4 ingredients you can leave it in your fridge to have on hand if you don’t have dairy in your diet or if you do, you can use it as a semi-guilt-free alternative.
Ingredients:
6 tbs Aquafaba
2/3 tsp Apple Cider Vinegar*
2/3 tsp Lemon Juice*
3/4 cup tbs Coconut Oil
1/4 cup Olive Oil
1 tsp Sea Salt
* You can replace both of these 1/4 tsp of citric acid if you don’t like the tang/tast of ACV.
If you’re up on food trends, you’re well aware that Aquafaba is this season’s it-girl. It is proving itself to be the most versatile kitchen staple that most of us have been throwing away. If Aquafaba is new to you – get this – it’s the water (or juice) in a can of Chickpeas. You know that liquid you drain when you open a can of Chickpeas that I’m sure you throw away? Well turns out it’s liquid gold. It has so many uses like making vegan meringue, making a creamy mousse, or as an Egg-White replacement in almost any recipe. I even add it to my homemade hummus to cut back on the oil content while still keeping it creamy.
Steps:
Melt Coconut Oil gently in the microwave or on stovetop. If you’re using a microwave melt in 10 second intervals & stir in between – the residual heat will work while you’re stirring. If you’re using a pan, remove from heat once melted, add the Olive Oil & let it cool to 70°F / 21°C.
In a chilled mixing bowl begin to whisk (or blend with a hand/standing mixer) the Aquafaba, ACV, Lemon Juice (or Citric Acid, & Sea Salt. While whisking, slowly combine the oil mixture allowing it to incorporate gradually.
If you used ACV/Lemon Juice place uncovered in the freezer & let it set until it is the consistency of Butter. Once set, remove and whisk – the Butter will separate. Discard the liquid. This will help to tame the tanginess of the ACV & Lemon. Using a rubber spatula press the solid portion together & place in your final dish. Store in the refrigerator. The final product will be completely set after a few hours.
If you used Citric Acid you can skip the second whisk.
Additional Options:
You can get creative with all kinds of add-ins and flavors to this buttery base. I personally found that adding Oregano & Garlic powder were my favorite for a savory option and really help to cut any remaining tang if you’re sensitive to that flavor.
Savory:
- Old Bay Seasoning
- Chipotle Powder
- Parmesan & Basil
- Roasted Garlic & Rosemary
- Sage, Thyme & Orange Zest
Sweet:
- Swirl in berry preserves (the less watery the better)
- Cinnamon & Honey
- Cinnamon & Brown Sugar (add brown sugar during the melting phase)
Because this butter is made with coconut oil it will have a much lower melting point than typical butter, so remember to store in the fridge to keep shape.
Yields: 1 Cup
Tools Used:
Hand Mixer
Ramekins
Rubber Spatula
Metal Bowl