Homemade Butter
Prep. Time
Each, 15 minutes
Cook Time
45 minutes
Servings
5oz (150g)
Difficulty
Easy
Gluten-Free, Soy-Free
In my effort to focus more on nutrition and incorporate cleaner, more natural products into my diet, I decided to try making my own butter. It always seemed like a complicated process, but to my surprise, it’s actually quite simple and quick! I’ve come across two different versions of homemade butter. While these aren't my original recipes, I wanted to share my discoveries as I explored various options. If you decide to give them a try, I'd love to hear your thoughts!
Ingredients
Lechitin-based Butter
1.6oz (45mL or 3 tbsps) plant-based milk
2 tbsps granulated lechitin
2.6oz (75g) coconut oil, refined
1 tbsp sunflower oil
1/2 tsp apple vinegar
Protein-based Butter
1.6oz (45mL or 3 tbsps) aquafaba (brine/water from a can of chickpeas)
2.6oz (80g) coconut oil
1 tbsp sunflower oil
1/2 tsp apple vinegar
Instructions
Lechitin-based Butter
Microwave the coconut oil for 30 seconds to melt it, and let it cool.
In a small mixing bowl, briefly mix all the ingredients together.
Using a stick blender, mix all of the ingredients for 2-3 minutes to get the lechitin granules to blend well and "dissolve" (some of their texture will remain, and that's okay).
Line a clean container (preferably pre-boiled) with parchment paper and pour the butter mix onto it, so after it solidifies (within 30 minutes of refrigeration), you can easily remove it from the container and wrap it in a paper to store in the fridge.
Store the butter refrigerated for up to 1 week.
This butter spreads really well, and if you add a bit of salt, you can use it as a spread or for cooking. Keeping it unsalted is my preference, so I can use it for desserts as well.
Protein-based Butter
Using a stick blender, mix the chickpeas water with the apple cider for a minute, until you get a foamy texture. This is a small quantity, so the foam quantity to be expected is small as well.
While still mixing, gradually add the oils until the resulted mixture is creamy and relatively thick. It will still be very liquidy, and that's okay. It will solidify after refrigeration for about 30 minutes.
Line a clean container (preferably pre-boiled) with parchment paper and pour the butter mix onto it, so after it solidifies (within 30 minutes of refrigeration), you can easily remove it from the container and wrap it in a paper to store in the fridge.
Store the butter refrigerated for up to 1 week.
This too is an absolutely wonderful butter, and very quick to make. Same as with the lechitin-based version, this one is also spreadable and versatile.
Notes
A tip for when using coconut oil: if the coconut flavor/aftertaste bothers you, you can opt to use a refined coconut oil.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!