Oh.
My.
Goodness!!
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.
Here is my video on this one: https://youtu.be/obYPOypMSSA
Vegan Butter
Phase 3
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.
You are amazing! Thank you!
ReplyDeleteCan't wait to try this! Thanks so much for sharing with all of us!
ReplyDeleteWhat is aquafaba. And where would I purchase it. Thanks
ReplyDeleteCheck the post, it's explained there what it is ;)
DeleteAquafaba is the cooking juice from chickpeas. Just save what you drain from the can.
DeleteYou are my hero!!! Thank you so much for all your wonderful and thoughtful recipes!!!
ReplyDeleteHow many servings would this be? I’m guessing 16?
ReplyDeleteI didn't calculate servings for the whole batch, because it's unlikely that anyone would portion it out. As I mentioned in the post, I would use this like oil for portions. But I personally, would not use this as an entire fat serving.
DeleteHi Carolyn, have you tried this to saute or in a frying pan with veggies etc? Just curious if it would break down or if the flavor would remain buttery .:)
ReplyDeleteI have and it does work
DeleteNice! Thanks so much!
DeleteDo you think I could I could substitute avocado oil for the coconut oil? We're sensitive to coconut. Thanks!
ReplyDeleteYou can but it may not taste like butter
DeleteYou have NO idea how thankful I am to see this. I will definitely try it. Where do you find chick peas? I have never bought them in my life. (I'm a newbie, week 3 of FMD)
ReplyDeleteChick peas are beans. Use them to make my hummus. It's really good in p3
DeleteHi Carolyn- Can you use this in recipes like butter?
ReplyDeleteYes, most times
DeleteThis is a good recipe that I want to try again. However, I have 2 questions:
ReplyDelete1. What could I substitute for the olive oil since I could taste it too much?
2. I accidentally left the tub of this vegan butter I made out on the counter most of the day so it turned liquid. I stirred it well and refrigerated it but it's texture has changed and is no longer creamy. Suggestions?
There is no sub for the olive oil. Simply use less if the flavor is too strong. Usually, the flavors mellow after it sits overnight. The combo of olive oil and coconut oil make the buttery taste.
DeleteYou can whiz it up in the blender again but it looking creamy or not has no effect on the taste
Hi! about how long did it take to set? Mine has been chilling for about 2.5 hrs and still slightly runny. Definitely not liquid but I was imaging it being the consistency of something country crock margarine spread? LMK when you can! It tastes amazing regardless!
ReplyDeleteIt depends on the temp of your fridge and the container you put it in. It does not get hard like sticks of butter. It also depends on the aquafaba.
Delete