FMD (Vegan) Butter- Phase 3
I cannot even believe this is real!! I was researching some things I want to make FMD, and ran across a recipe for vegan butter. I read it, I though "eh, it might be ok" and I tried it. I didn't have the oils called for and was sure this was going to be just ok.
But I WAS WRONG!
I could not type this up fast enough!!
How these ingredients mixed together taste like BUTTER, I will never ever know. I guess I worked some witchy magic! HA!
This is something I would likely just spread on toast or biscuits or pancakes or muffins... I have not cooked with it yet and I am not sure how it would hold up to high heat. Right now, I am waiting for it to cool and solidify so I can taste it again. But as of this moment- it TASTES LIKE BUTTER, y'all!!
**Edit and update- This works beautifully in baked goods and to fry eggs and to cook with! YAY!
Aquafaba is the juice of a can of chick peas. I used the liquid from my cooked beans, since I ALWAYS have cooked chick peas on hand. (it does not count as anything on FMD- it is a condiment). Be sure the aquafaba is thick. If you cook dried chick peas, you may need to reduce the liquid in a sauce pan until it is slightly thick. Let cool as directed.
I cannot say how other oil combos would work- this is the ONLY combo I have tried. And frankly, I have no reason as of right now to try any other combos.
As far as servings go, I would just use the same portions as oil, since it is mostly oil.
6T aquafaba, at room temp or slightly cooler (see notes above about aquafaba)
1/3 cup + 1T coconut oil, melted but cooled to room temp
1/3 cup + 2T grapeseed oil
2 1/2 T olive oil
1 1/4 tsp apple cider vinegar
Heaping 1/2 tsp sea salt
Put the sea salt, vinegar and room temp aquafaba in the blender. Blend for 30-45 seconds.
Combine the oils in a container you can easily pour from- something with a spout (like a glass measuring cup). With the blender running on low, slowly pour the oils in- using the smallest stream you possibly can and pouring very slowly. About half way through the oil, turn the blender up a bit. You want the consistency of a slightly thin mayo. Add more grapeseed oil, in a super thin stream, if you need (up to a couple tablespoons).
Pour the butter into a container and chill in fridge- DO NOT COVER until this is solid. Once it is solid you can cover.