Make your own Vegan Butter
For years I have been praising Earth Balance Buttery Spread which is a yummy vegan product that is great on toast or in baked goods. Earth Balance ended up in recipes like my vegantastic chocolate chip cookies and I loved it. So what’s up with the post about making my own vegan butter? Well two words: PALM OIL. Earth Balance and pretty much every vegan butter or margarine on the market contain palm oil.
Palm oil is now know to be one of the biggest contributors of rainforest destruction on the planet and specifically it is wiping out the forests of south east asia as they clear the land to create palm plantations. The incredibly difficult reality is that in order to clear the land for palm plantations forest fires are set which not only destroy the rainforest but they are know to kill thousands of endangered orangutans in their path. If the orangutans survive they have lost their habitat and are often shot as pests by the palm plantation workers. After learning about this I decided palm oil was off my shopping list and I needed to find another way to create some vegan butter goodness in the kitchen.
One of my favourite people on this planet is Rae Sikora. When you walk into a room with Rae if feels like you just got a whole lot closer to the warmth of the sun. She has been working for decades to help people realize the impacts of their daily choices when it comes to the planet, the animals and each other and is a real mentor for me in my work. She posted a recipe for spreadable vegan butter a little while ago and when I made it I LOVED it. So far I have had it on toast, in chocolate chip cookies, on popcorn and in the icing on some birthday cupcakes – each time it performed beautifully. With her permission I am posting the recipe with a slight modification for you to try. It now has on official name “Rae of Sunshine Vegan Butter”. Check Rae’s amazing work out at her website Plant Peace Daily.
Rae of Sunshine Vegan Butter
1/4 cup + 2 teaspoons plant milk (can be sweetened or unsweetened)
1 teaspoon apple cider vinegar
½ teaspoon sea salt
1/2 cup refined extra virgin coconut oil, just melted
3/4 cup organic sunflower oil or olive oil
2 1/2 teaspoons soy lecithin granules (in the fridge at your health food store)
1/4 teaspoon xanthan gum (easy to find with gluten-free baking goods at your health food store)
1/4 teaspoon turmeric (to give the butter a slight yellow colour)
Place the plant milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
Melt the coconut oil so it’s barely melted and as close to room temperature as possible. Measure it and add it and the sunflower or olive oil to a blender or food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it’s mixed. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
Add the plant milk mixture, soy lecithin, xanthan gum and turmeric to the blender or food processor. Process for 1-2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold (ice cube tray works perfectly) and place it in the freezer to solidify. The butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Fills one standard ice cube tray and makes 1 cup (107 grams), or the equivalent of 2 sticks vegan butter.