EDIT: When I started this blog, I wanted to eradicate every excuse for not going vegan. Yeah pretty confident, right? I knew that the dairy area was a big bump on the road for a lot of people so that’s where I started. I’ve since invented my very own versions of feta, sour cream (from almond milk or soy milk following a very unique method) and even aquafaba butter that was featured in The Washington Post. This recipe is a translation of my danish 3 minute vegan butter and it will knock your socks off.
The inspiration came from the well known vegan mayo-recipe where you blend soy milk, and acid and oils. After learning that trick – and having picked up my jaw from the floor again – one day I thought: Well why not add plant based saturated fat that mimics ‘butter fat’ in consistency instead of oil and make butter? Worked like a charm. I have NOT ben able to find others using this method so I’m pretty sure it’s an original. By the way it was the same trick I used for creating the aquafaba butter for which my 3 minute butter was definetly a stepping stone. As soon as I saw Hunter over at ‘Peanutbutter and Vegan’ using aquafaba for making vegan mayonnaise using, I knew from experience that I could make butter from it. I’ve since added the trick of chilling it while blending which gives an even more perfect buttery consistency.
This butter has a nice, salty tang, a velvety mouth feel and on top of everything is dead easy to make. From gathering and preparing ingredients (gently melting the coconut oil) you are seconds away from popping that lovely little blob in the fridge and waiting for it to come out as butter.
What oils to use
For the coconut oil, you can choose between two: Either any brand of cold pressed virgin coconut oil, which will leave some coconut flavour in your final butter or a refined odourless coconut oil which gives you the super buttery taste. I absolutely recommend you go for a higher quality oil or you might end up with something tasting more like margarine and that is NOT what we are going for here. Organic is a good place to start.
For the liquid oil I suggest you find a cold pressed rapeseed oil, which will give you a good buttery flavor AND the perfect buttery colour. But canola, sunflower and others that are liquid at room temperature will work as well. Just note that whatever taste they have, if any, will be detectable in the final butter. The lack of color in your oil can be fixed by adding the slightest pinch of turmeric or saffron powder.
Nina’s 3 minute vegan butter – with just 5 everyday ingredients (dairy free, nut free)
INGREDIENSER
- 1/3 cup +1 tsp (75 gr or 84 ml) coconut oil (melted but not hot)
- 1 Tbsp organic rapeseed oil (or canola, olive or other liquid oil you like the taste of)
- 3 Tbsp 1 tsp (50 ml) plain unsweetened soymilk (shake it before you meassure it!)
- 1/4 tsp salt (evt mere ved tilsmagning)
- 1/2 tsp freshly squeezed lemon juice
For optimum consistency place the blending jar in a bowl of ice cubes, frozen peas or the like to help the emulsion along and reach a mayo like consistency and faster solidification of the butter.
SÅDAN GØR DU
Optional but recommended: Place a narrow blending container in a bowl of ice cubes, peas or whatever frozen stuff you have. If you don't have any, simply place the jar in the fridge or freezer to chill while you prepare the rest:
- Gently melt the coconut oil. we want it liquid but not hot. Removing it from the heat when only about 3/4 of it is melted usuually does the trick. Let it melt competely.
- Mix coconut oil with rapeseed (or other) oil, preerably in some sort of pouring jug for easier pouring in step 6.
- Pour milk into blending jar together with salt and lemon juice.
- With an immersion/stick blender shortly blend together the milk mixture.
- With the blender running slowly pour in the oils. It will take 1-2 minutes to incorporate all the oil and the emulsion will get very thick and mayo like in the end.
- Use a spatula to scrape the butter into any appropriate container and put it in the fridge UNcovered untill it reaches desired consistency. If you cover it up, it will stay soft and spreadable. Covering it with something like wax paper will make it semi-solid.
TIPS & NOTER
If you use the ice-bath chilling method, placing the jar in something cold, at the end of the blending the butter will look like a thick blob of mayo. This might also happen if you live in a clold area that might allow you to skip the ice bath. You can omit it, and still get a nice butter but it will be somewhat flaky. Chilling while blending really does perfect the consistency of the butter.
To fasten up the final solidification you can pop it into the freezer for a short while. But I wouldn’t suggest leaving it there as it may crystalize some. 20 minutes should be fine and then transfer it to the fridge. It’s like the difference between using an ice cream maker to get rid of crystals instead of just popping your ice cream mass directly in the freezer.
There you go! Aren’t you happy? Now you never have to buy palm oil laden, expensive, non-organic and/or hard to come across vegan butters anymore: Just make your own 🙂 If you enjoyed this one, you might also like my popular game changing aquafaba butter
I like to cut a piece of wax paper to cover up the butter. But note that you have to wait to cover it untill it has become solid unless you want it to stay somewhat soft (since the paper will delay evaporation).
Tips
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