Hello again dear friends...you asked for more recipes so here is a great one...
We have given you an easy and tasty nut milk recipe++CASHEW MILK!, a fabulous New York vegan cheese recipe++SUPER VEGAN CHEESE…and now its the turn of vegan BUTTER🙂 Butter is one of the foods that we can replace with oil based products from stores, but I am not that keen on some of the additions, and its so easy to make at home. Don't try to oil your watch with it though like the Mad Hatter
in 'Alice in Wonderland'!
This butter is astonishly quick to make and ingredients are in any good health food shop, or easy to order online. This vegan butter has the consistency of 'butter', the look,
the melt and the feel. If you taste it alone on toast there is slight coconut taste, but once you dollop on the avocado, vegemite, peanut butter, jam or whatever on top it is not noticeable and it's so good...! I made scones with this butter and
they were fabulous…no foto because we scoffed them too quickly…
OK. So... here is the very creative Sue Quinn’s recipe for BUTTER
from her wonderful book 'Easy Vegan'. Sue is an Australian, a journalist, who now lives in England.
HOW TO MAKE VEGAN BUTTER
makes: about 425g
preparation: 10 minutes
cooking: none, once you have melted the coconut oil.
WHAT YOU NEED
1 teaspoon soya lecithin granules
150 ml soya milk.
1 Tablespoon organic soya milk powder
1 teaspoon fine sea salt
140ml sunflower oil
teaspoon xantham gum
2 teaspoons nutritional yeast
200 ml refined coconut oil, melted.
pinch turmeric for colouring ( my addition to Sue’s recipe)
WHAT YOU DO
Grind the soya lecithin granules very finely in a mortar or spice grinder. Transfer to a food processor ( it’s difficult to make this work in blender) and add all the remaining ingredients except the coconut oil. Blitz until
well combined. With the motor running gradually pour in the coconut oil. The mixture will thicken almost immediately. Scrape into an airtight plastic container, or rollup in baking paper and chill in the fridge. Keeps well, covered, for about a week.
This butter is versatile enough to use as a like-for-like replacement in most recipes, particularly pastry, cakes and buttercream icing. It also melts nicely on toast.
It’s not really suitable for frying. (Soya lecithin granules, are often used as an emulsifying agent).OK... happiness...
Next recipe: Mayonnaise!🙂