Is there no trans-fat-free vegetable Vegan butter for sale in your area, do you want a ‘butter’ without palm fat or are you just looking for a vegetable butter that is tastier than the margarine from the store? Give it a try with this recipe! But before that, get to know a little bit more about butter, a great way to consume healthy fats.[Vegan Butter]
What is butter?
Butter is recognized and highly valued by Ayurveda, the ancient medical science of India. Butter tops the list of fatty foods and is considered an essential part of a balanced diet. According to tradition, it not only benefits the internal health of the body but also softens, strengthens, and nourishes the skin.
Butter has tremendous healing benefits because it contains a balance of easy-to-digest fatty acids essential for healthy nerves and cells. Known for its anti-inflammatory properties, it is also rich in antioxidants and acts as an aid in the absorption of vitamins and minerals from other foods. Butter has a high smoke point and thus does not produce harmful free radicals.
Butter is a spreadable fat consisting of skimmed milk fat, cream, and a little water. Sometimes there is grass-fed butter written on the packaging. Grass-fed butter is made from milk from the period when the cows walk in the meadow and eat fresh grass. Butter contains vitamins A, D, and E. Butter has a fat content of between 80 and 90%.
There is also semi- skimmed butter with a fat content of 40%. Butter contains mostly saturated fat and very little unsaturated fat. Replacing saturated fat with unsaturated fat lowers the LDL cholesterol in the blood. Too high LDL cholesterol is known to be bad for the blood vessels.[Vegan Butter]
Vegan Butter Recipe
Vegan butter is a plant-based substitute made from plant-based milk and they are almost similar in taste and texture to dairy butter.
|Nutritional Values in Vegan Butter||Per 100g|
|Of which saturated||48g|
|Of which sugars||0.5g|
|Vitamin B 1||1.1mg|
|Vitamin B 2||1.4mg|
|Vitamin B 6||1.4mg|
The recipe mimics the natural composition of butter (milk parts, saturated and unsaturated fats) as closely as possible with vegetable ingredients. The other ingredients help the butter bind and make it more spreadable. You can use this ‘butter’ to bake cakes and cookies, but it is also very tasty on toast or bread. It is, in any case a very nice soft and creamy spread.[Vegan Butter]
4 tablespoons + 2 teaspoons unsweetened soy milk (hemp or almond milk is also possible)
● 1 teaspoon apple cider vinegar (rice vinegar or white wine vinegar works too)
● ¼ teaspoon salt (add ⅛ teaspoon for extra salty butter)
● 10 tablespoons + 1 teaspoon odorless/refined coconut oil (extra virgin/ unrefined is also possible, for butter with a light coconut flavor)
● 1 tablespoon neutral-tasting liquid oil (even better: butter-flavored canola oil )
● 2 teaspoons soy lecithin powder
● ½ teaspoon locust bean gum.
Place the soy milk, vinegar, and salt in a bowl and mix with a fork. Let it stand for 10 minutes, so it thickens and curdles a bit. Melt the coconut oil in the microwave or a pan and put the correct measured amount together with the tablespoon of neutral-tasting oil in a high mixing bowl or food processor.
Make sure the oil isn’t too hot because you need to process it as close to room temperature as possible so that it will set quickly and the
butter won’t have time to curdle. Add milk mixture, soy lecithin, and locust bean gum to the oil mixture in a mixing bowl.[Vegan Butter]
Use a stick blender or food processor and mix the whole in 1 to 2 minutes to a thick white emulsified mass. If necessary, scrape the sides of the mixing bowl with a rubber spatula once in between so that everything is evenly mixed.
Spoon/pour the thick mass into a mold (silicone molds are particularly suitable because you can easily remove the butter later). Place the mold in the freezer for at least an hour to set. Allow the butter to soften at room temperature or in the refrigerator before use so that it is easy to spread (see the variations below for extra spreadable butter). Store the butter in an airtight container in the freezer or refrigerator.
It will keep for a year in the freezer and about a month in the fridge.
For a more spreadable butter: use one extra tablespoon of liquid oil, omitting one tablespoon of coconut oil.
● Make tasty herb butter: add some fresh, finely chopped herbs and/ or a clove of crushed garlic at the end of the recipe. You can mix the herbs with the butter both before and after freezing. Try this recipe and you will never want to buy vegan butter from the store again.[Vegan Butter]
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