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Forside > 🇬🇧 English > Nina’s Game Changing Vegan Butter (with Aquafaba)

Nina’s Game Changing Vegan Butter (with Aquafaba)

af Nina, opdateret 24/05/2021

vegansk smør
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So, vegan aquafaba butter – the original!

(Link to Danish version)

I’m writing this blog post in English, so I can share it with first and foremost, my experimenting fellow aquafabians over at the facebookgroup Vegan Meringue – Hits and misses. This is where we share our aquafaba (bean juice) related experiences and I highly recommend this community to anyone who’s curious about the wonders of aquafaba – the biggest miracle of vegan cooking ever (?).

What is aquafaba?

Aquafaba is the name given to bean juice in general. And by bean juice I mean the thick water you normally pour down the drain when emptying a can of beans. It turns out this bean juice has amazing properties in the kitchen mainly as an egg replacer. I mainly use homemade aquafaba from when we cook chickpeas, but other beans will work as well. I haven’t tried other beans myself though, so for now I’ll just recommend chickpea water. If you haven’t been there yet, go to the Facebook group that I linked to above and you’ll discover a brand new world of vegan cooking. It is beautiful – I promise.

How to make aquafaba butter

My latest aquafaba hit is butter. I havent seen anyone else making it, but it’s actually very easy. And that’s not the only reason it’s a game changer, it’s also vegan, it’s quick, it’s no-special-ingredients aquafaba butter.

Here’s a quick run through of the process:

It’s partially inspired by peanutbutter and vegans aquafaba Mayo recipe where she emulsifies the aquafaba with oils. But instead of (liquid) oils I primarily use saturated fat from coconut, aka coconut oil, in order for it to solidify when chilled. I do add some unsaturated oil as well for a softer consistency, and some golden color. It works like a charm and I’ve been dying to share the recipe (which has been quit the struggle, since our computer broke down so I had to do all editing on a 5 year old micro computer which is slower than a herd of turtles and I’m sure I’ve grown at least a handfull of gray hairs from things like waiting 20 seconds for a reaction everytime I close a window. And can you imagine editing photos with technology just short of smoke signals? I don’t recommend it)

Simple Vegan Aquafaba ButterWell now you have it! It only takes about a minute to whip together this lovely vegan butter and then some time in the fridge to solidify. Be sure to drizzle in the oil REALLY slowly and blend it in as soon as it hits the aquafaba. So: No visible oil in the aquafaba at any time, aight? This makes for the best consistancy of the butter (=less flaky). You want it to be like blobby mayonaise when all oil has ben added.

I’m not a big fan of oil myself, but I like to offer my daughter a buttery spread on her ‘rugbrødsmadder’ (the most danish of foods, which is best described as ‘an open sandwich on dark sour dough rye bread’). She tested a version I made with olive- and coconut oil and she loved it!
Vegan Aquafaba Butter

How do I get my aquafaba butter yellow?

The easiest way is to use a yellowish, almost orange oil for the liquid oil. I use cold pressed organic rapeseed and it has a lovely deep yellow color that will make you aquafaba butter look very buttery to the color. If your oil is not yellow enough, try to add just a pich of turmeric powder to the aquafaba and that should do the trick.

What oils should I use?

For the firm oil, you can choose between two: Either any brand of virgin coconut oil, which will leave some coconut flavour in your final butter or an 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 similair to margarine.

For the liquid oil I recommed you find a cold pressed rapeseed oil, which will give you a good flavor and a perfect colour. But canola, sunflower and others will work as well. Just note that whatever taste they have will be detectable in the final butter.

EDIT: My peeps over at the aquafaba Facebook group started calling it Nina’s butter, which I was very flattered by, and then I sort of slided my own name into the name of the recipe. So you wanna make my day? Well go ahead and just refer to this as Nina’s vegan butter – my proud heart skips a beat every time someone does that 😉

On top of that: Washington Post, recently published my butter recipe! I’m so proud, check it out here.

Excuse the Danish words popping up here and there, I’m not all equipped for posting English recipes, yet but this one couldn’t wait 😉

Udskriv Bedøm
4.9 - fra 89 stemmer

Nina's Vegan Aquafaba Butter

Simple vegan butter with no special ingredients. If you sterilize your utensils with boiling water first, you prolong the shelf life of the butter - which should be about 7 days (except first time you make it, then it will be around 5 minutes from taking the first bite). You want the aquafaba to be slightly chilled and the oil to be around room temperature when you mix them.
af Nina fra Plantepusherne
Arbejdstid5 minutter min
Tilberedning5 minutter min
I alt10 minutter min
120 ml (120ml is 1/2 cup)

INGREDIENSER

  • 3 tbsp aquafaba (45 ml and yes, it's chickpea water)
  • 7 tbsp coconut oil (1 dl - I prefer virgin coconut oil but you will taste the coconut. Odourless coconut oil will make it VERY buttery))
  • 4 tsp cold pressed rapeseed oil, canola or olive oil (20 ml - or a similar oil that you like the taste of. Or try a blend!)
  • 2/3 tsp apple cider vinegar (or freshly squeezed lemon juice or if you have, 1/8 tsp of lactic acid)
  • 1/3 tsp salt

SÅDAN GØR DU

  • Let the coconut oil melt gently until it's almost all liquid. Remove the pan from the heat and let the rest melt. Add your rapeseed or other preferred oil. Let the oil mixture cool to room temperature.
  • Pour the (just under room temperature cold) aquafaba in a narrow container with the salt and vinegar. Start blending it with an immersion blender/stick blender.
  • With the blender running, slowly pour the oils in, all while making sure all oil thoroughly incorporated before you add more. It should take a couple of minutes to add all the oil and achieve a thick mayo like consistancy. (If you live in a hot area I suggest you place the container on a bag of frozen peas when pouring in the oil, to help the process along)
  • IF you taste test it, know that it will taste pretty salty and tangy. This will be numbed a bit when it has chilled and remember, that you normally eat butter WITH something and not on it's own (right?) so it will be easier to make final judgements when spreading it on toast ... mmm ...
  • Pour it in a suitable container - DO NOT COVER IT - and put it in the fridge (or maybe a short while in freezer if you're in a hurry). It will take some hours for the butter to solidify, I recommend leaving it one night in the fridge.

    Store it in the fridge, especially if you live in a hot area. Depending on what blend of oils you used (unrefined coconut is softer then the refined one) you should be able to spread it directly from the fridge. Leave it on the counter for 15 minutes to make it even softer.

TIPS & NOTER

- It is very important to not cover the butter while it solidifies. If you want you can put a clean piece of cloth over it, but do NOT put it in an air tight container (or it might take forever to reach solid, buttery state). Once solid, cover it as much as you like.
Note that when you spread it it will look a little flaky (in the truest sense if the word). Don't worry it will still feel velvety soft while melting on you tounge! And if you wipe it once or twice with your knife while buttering, it will loose the flaky look.
- I prefer to use cold pressed rapeseed oil, since it adds a buttery taste to the butter. But just be aware, that the oils will add flavor to the final butter.
- When taken from the fridge and warming up a bit, the butter might shed some drops of aquafaba. No biggie, It's just, I don't want you to feel awkward - mine does it to. Ignore them or gently remove them with papertowel.
- Using other than an immersion blender - please read FAQ below.
Skal vi dele din kreation på Instagram?Brug @plantepusherne eller tag os #plantepusherne hvis du har lavet opskriften 🤗

 

Now have fun with it! LIke this butter platter I made for a potluck: I used < href=”http://www.amazon.co.uk/gp/product/B00BV47YU8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B00BV47YU8&linkCode=as2&tag=plantep-21″ target=”_blank”>these moulds for the parsley butter, and these for the neutral, heart shaped butter (I normally use them for making pretty banana ice cream popsicles). The rest are variuos moulds I’ve picked up at flea markets 🙂
Vegan butter platterClockwise from the top: Parsley butter (mix in chopped parsley), chocolate butter (leave out the acid, add cocoa powder and sweetener or simply melted chocolate), heart shaped ‘just butter’ decorated with edible wild pansy, dill/garlic butter (add minced garlic and dip in dried dill when solid – VERY popular), lavender butter (make an aquafaba-infusion with fresh lavender flowers for taste and some blueberries for color). If the butter wont solidify in the moulds in the fridge, put it in the freezer until it just hardens (20-40 minutes.)

AQUAFABA BUTTER FAQ – to answer question regarding the tutorial video

What does it taste like?

  • This butter mimics the taste of European/Scandinavian style cultured butter so it has a salty tangy taste and a beautiful velvety mouth feel and melts on your tongue. This is achieved by using an odorless (refined) coconut oil, apple cider vinegar, salt and preferably a cold pressed rapeseed oil, (not canola) or coldpressed flax oil as the vegetable oil. Other ingredients will yield a slightly different but still satisfactory result so use what you can get. Go to the comments section to read the reviews off this butter to get an idea of what other people say it tastes like. Some vegans will say this is better than Earth balance and VERY buttery and I’ve even had a person ask me how to make it taste less butter because they missed the taste ofmargarine. True story. I’ve had omnivores taste it and some will say it tastes like butter and other liked it but still said a didn’t taste exactly like butter. So it depends on who you are. It definitely does not taste like margarine if you use a certain quality of oils. I personally prefer this butter over any available kind of vegan butter on the market in Denmark. If you find the taste of vinegar to overpowering, even after the butter has rested uncovered over night then add a little less next time.

Can aquafaba butter be used for baking?

  • While I myself have very limited experience with this I have had reports of Aquafaba butter being used in vegan croissants, piecrusts, pizza crust, biscuits, banana bread, buttercream, Italian meringue buttercream and some even say they use it for everything when they bake. I recommend going to the official aquafaba facebook group for inspiration.

How long does it last in the fridge?

  • It will last anywhere between 5 to 10 days maybe even longer. Once it has solidified you can cover it to prolong shelf life.

Can you freeze it?

  • I’ve had butter sitting in my freezer for almost a year and it was still spreadable and the taste was only slightly affected. Properly covered the taste won’t be affected within the first few months.

Can I use anything other than immersion/stick blender?

  • This is what my readers have reported: Vitamix some people report having thrown all ingredients into the Vitamix and running it on medium speed (not high!) until emulsified. Electric beaters/hand mixer: this works for some (Exibit A). Use a narrow jar/bowl and make sure the oil is incorporated as soon as it hits the beaters. Foodprocessor: use a small one and simply drizzle in the oil slowly through the lid. Thermomix: use step 3 and if possible chill the bowl ahead. 

What kind of jar should I use when blending?

  • Use a narrow jar to make sure the immersion blender can mix all the ingredients effectively. Plastic or metal works best for transfering the cold from the ice bath.
Can’t I just dumpin all the oil at once?
  • Nope. You have to drizzle it in very slowly for the emulsion to take place properly. If you’re drizzling too much at a time there is a very big risk it will separate and you won’t get the mayo-like consistency.
What is rapeseed oil? Surely you mean grapeseed oil?
  • Nope rapeseed oil – horrible name I know.

Rapeseed oil? Surely you mean canola oil?

  • Well yes and no. You can use canola oil, which technically is made from the exact same thing (rapeseed flowers) but I’m referring to organic coldpressed rapeseed oil which has a nice nutty flavor and orange color that will make your butter yellow. If you can’t get your hands on that use whatever flavored or neutral tasting vegetable oil you like. Canola is used by a lot of people for this butter.

Does it have to be aquafaba from chickpeas?

  • No, you cant use just about any other kind of legume-aquafaba. Go to aquafaba.com for more info.

Does it have to be canned aquafaba?

  • No. You cant easily cook your own beans until tender and use the cooking water (aka aquafaba). You may need to reduce it to get thicker/more potent aquafaba like the one you get from a can.

How do I store my aquafaba butter?

  • Keep it in the fridge

How long will it keep at room temperature?

  • That depends on how well the emulsion went. Normally it will keep well for hours, maybe days. If you didn’t manage to chill it during the process, it will be more prone to separating at room temperature.

Do I have to use an ice bath?

  • Som people have succes with getting the butter thick (mayo-like consistency) without the ice bath. But it’s a fool proof method of getting the butter thick every time. Butter chilled in ice bath during mixing will have a better, less flakey consistency. If it works for you without the ice bath, keep doing what you do.

What’s an ice bath?

  • A bowl of ice cubes with some water to help transfer the cold to the jar. You can use frozen peas, corn or the like in lieu of ice cubes.

How the f**k do I hold the jar still in the ice bath while pouring in the oils!?

  • If you don’t have a third arm, you can add 1 spoon full of oil at a time and blend in between additions. Adding a little less water to the ice bath can also keep the jar from moving too much around.

What if I’m not able to produce a thin drizzle of the oils?

  • Then use the fool proof method of adding a teaspoon of oil at a time instead. This is an excellent way of keeping you from adding too much oil at a time.

Do you think I could replace the vinegar with lemon juice/lactic acid?

  • It will still work, but the butter will taste a little less buttery. You can also use lactic acid, but reduce the amount to adjust for the more acidic tasting lactic acid.
I thought oils were unhealthy. I follow a low fat high carb McDougall style diet – what about me?
  • Nowhere do I claim that my aquafaba butter is a health food 🙂 I don’t recommend you substituting your morning ginger shot or banana kale blueberry and chia seed smoothie with aquafaba butter. But if you’re already consuming some kind of vegan butter In think making your own butter with just a few simple ingredients that you yourself can choose the quality of – is a pretty darn good idea 🙂

Enjoy and thanks for stopping by 🙂

The post contains afiliate links. No extra cost for you and a small commision for me 🙂

 

Nina food blogger

Udgivet 18/07/2015 Filed Under: 🇬🇧 English Tagged With: Simple dairy free butter, Simple vegan butter, Vegan aquafaba butter, Vegan butter, vegan butter with no special ingredients

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Reader Interactions

Comments

  1. Blitzo

    13/10/2022 at 2:22

    This recipe was so incredible! Good job on such an amazing creation

    Svar
  2. Magnolia

    16/11/2021 at 21:33

    Saved as a favorite, I love your blog!

    Svar
  3. Jerome Sparrow

    20/06/2021 at 8:03

    You’re so cool! I don’t think I have read a recipe like that – with some originality.

    Svar
  4. Brittny Rangel

    17/06/2021 at 6:46

    Thanks

    Svar
    • Sharon

      18/10/2021 at 17:01

      Lactic acid is normally used as a preservative. If this product is kept in the refrigerator, used quickly, is the lactic acid necessary for any xhe.ical action, other than as preservative? TIA

      Svar
      • Nina

        19/10/2021 at 21:22

        Yes you absolutely need it for the taste of butter 🤗
        Best regards
        Nina

        Svar
  5. Matilda Moorhouse

    15/06/2021 at 16:45

    🙂

    Svar
  6. Albert Hurst

    15/06/2021 at 3:15

    Svar
  7. T. Travel

    11/06/2021 at 8:08

    Svar
  8. Jaimie Southerland

    10/06/2021 at 23:17

    I enjoyed that a lot!

    Svar
  9. Søren

    25/04/2021 at 15:23

    This is an really cool idea! Thanks for making this!
    I wrote you an email about collaboration. We are doing spices for plant food.
    You can see them at https://truegreens.dk/krydderier
    Regards Søren, Truegreens

    Svar
    • Nina

      27/04/2021 at 20:12

      Tak Søren 🙏🏼 Jeg har endelig fået svaret på jeres mail-henvendelser 😊
      Bh Nina

      Svar
  10. Danielle

    17/04/2021 at 14:27

    Thank you Nina, your recipe is so interesting. I will be refined coconut oil, but I was eondering what if I bought this one with a buttery flavor? Maybe it is better not? What do you think? Nutiva – Organic Refined Coconut Oil Buttery Flavor – 14 oz.

    Svar
    • Nina

      17/04/2021 at 19:22

      Uh that sounds like a fun thing to play around with! I’d definitely omit most of the acid and salt from the recipe. Please let me know if you try it. I don’t he access to exotic ingredients like that here in Denmark 😅
      Best regards
      Nina

      Svar
  11. Sue

    18/07/2020 at 4:21

    Thanks for the creative recipe. I’ve been reading different opinions on whether coconut oil is healthy and therefore whether vegan butter is healthier than dairy butter. What is your estimate on the calories per serving?

    Svar
    • Nina

      12/04/2021 at 13:42

      I don’t think it comes down to calories when comparing which is healthier 🤗 they are both close to 100% fat.

      What can be discussed is the properties of animal fat versus vegetable fat. But also deodorized coconut oil (which will give you the best result) versus the cold pressed Virgin oil. I’ll leave that up to reach of you too decide for your self 😋
      Best regards
      Nina

      Best regards

      Svar
  12. Nina

    20/05/2020 at 12:09

    Hi there Nina! I am also called Nina, so the fact that this is called ‘Nina’s vegan butter’ makes me happy 🙂 I just made it for the first time, using a whisk instead of a blender, and it worked perfectly.

    Taste-wise, it still has a kind of margerine-y taste which I think may be coming from the rapeseed oil. Have you ever tried this using olive oil instead? x

    Svar
    • Nina

      12/04/2021 at 17:44

      Yes actually the first batch I did when I got the idea was made with olive oil since that was what I had on hand. It will not be as buttery as with cold pressed rapeseed. But find a nice trading olive oil 🤗
      All the best
      Nina

      Svar
  13. Leslie O'Neill

    13/04/2020 at 23:20

    Greetings, Nina!

    Thank you so much for this creative and wonderful exploration into vegan butter! I too like to experiment and I’m always on the hunt for interesting ways to make things taste fantastic without dairy. One thing I was wondering about with this recipe is some way of “culturing“ the mixture? I understand that you were adding a cultured flavor with the vinegar, however the vegan butters that I have most enjoyed in the United States, are the Miyoko‘s brand. Her secret is that she cultures the mixture in some fashion. Just wondering if you have attempted this and have any ideas about how to go about it?

    Thanks so much!

    Svar
    • Nina

      29/04/2020 at 13:32

      I’m afraid I haven’t experiment With that. But I ett tidigt i had the time! 😜
      Best regards and thanks for stopping by!
      Nina

      Svar
  14. Rohit

    13/04/2020 at 3:07

    Hey Nina! Love your recipe and after reading the reviews I’m very eager to try it plus I appreciate your replies on all comments. The thing is, I live in India and currently the country is on a national lockdown because of covid19. I don’t have many ingredients so need your advice. Can I use fresh lemon juice if stores here don’t have vinegar? Or any other alternative? Plus it’s impossible to find any cold pressed oil and rapessee oil here so can I use plain cooking oil? I think I use sunflower oil for cooking but is it necessary to use a cold pressed oil? I luckily had chickpeas so I made aquafaba at home. And has anyone ever reported to you that they’ve used this butter successfully in baking cakes? Oh and if I wish to make an unsalted butter for a baking recipe, is it as simple as not putting in any salt while making this butter or is salt necessary? Too many questions I know but please..lol!
    Thanks!

    – Rohit

    Svar
    • Nina

      12/04/2021 at 15:23

      Yes you can easily leave out the same 👍🏽

      The reason I use cold pressed is for the buttery taste. You can get the same consistency with replacing the rapeseed with your regular liquid cooling oil.

      Yes I know that people have used this in cakes. But it probably depends on each recipe, being method etc.

      You can use fresh lemon juice, the acidic taste won’t be quite as Buttery though 🤗

      Hope this helps! Sorry for the great delay!😳
      Best regards
      Nina🤗

      Svar
  15. Boro

    08/12/2019 at 22:19

    Hi Nina!
    Thank you soooo much for the recipe I really want to make it. But there’s one problem, I’m vegan for environmental purposes so I don’t want to use coconut oil. Are there other oils, that can work?

    Svar
    • Nina

      14/04/2021 at 10:04

      You cold go for cocoa fat 🤗 but the consistency will change as well as the taste.
      Best regards
      Nina

      Svar
  16. Crystal

    08/11/2019 at 2:46

    hi! i made this butter and it seems nice and fluffy as i mixed it, but after time in the fridge, it seemed to harden just like coconut oil. where did i go wrong???

    Svar
    • Nina

      17/04/2021 at 14:13

      Take it out to let it soften a little beforehand 🤗
      Best regards
      Nina

      Svar
  17. Primroselil

    21/08/2019 at 20:49

    This is fabulous. I used 2 tablespoons of liquid Aquafaba and I ice cube equivalent (i freeze Aquafaba in an ice cube tray, each cube is one tablespoon. This kept it cold enough to make the butter perfectly! Very easy, thank you. The only issue I have is with the colour – I used extra virgin rape seed oil, but the colour ended up white. I eventually added some turmeric, so it is now just off white (the first time I added too much and it was a weird shade of yellow!). I love this recipe. Thank you so much.

    Svar
    • Nina

      09/01/2021 at 15:28

      Your most welcome!
      Nina🤗

      Svar
  18. Bogdana

    17/04/2019 at 22:46

    Hello, and thank You so much for this recipe !!!
    What I would like to know is , if I can use this butter for anything , that requires a butter in it?
    For example I whant to make a soupe ,and the recipe has a vegan butter .
    Thank You

    Svar
    • Nina

      21/04/2019 at 13:51

      You can’t use it for ANYthing. But a lot of things work fine 🙂 It would add all the flavors and creaminess to your soup so my guess is this would work fine 🙂
      Best
      Nina

      Svar
  19. Jessica

    15/03/2019 at 6:38

    Svar
  20. Aquafabuolous

    19/02/2019 at 17:15

    Holy moly this is delicious. I used avocado oil, a 1/2 tsp of sugar, and a shake of tumeric. I couldn’t stop licking the spoon!! As a non-vegan it’s not often that I *love* vegan foods, but this one is a winner. Will be making this for years to come.

    Svar
    • Nina

      17/03/2019 at 15:35

      Yay! Succes – thanks <3
      All the best
      Nina

      Svar
    • Sophie

      17/03/2020 at 0:23

      Hello Nina!

      I’m super excited to try this recipe (also love your writing style hehe)!

      Just one question – can I replace the rapeseed oil with any other oil or will it significantly alter the result? I’m thinking hemp seed oil..I realize the colour may not be so yellow unless I add turmeric , but that doesn’t bother me 🙂

      I’m more interested in whether the consistency might change.

      Thank you!

      Svar
      • Nina

        13/04/2021 at 12:33

        Hi there 🤗 consistency should be fine but taste may vary 😋
        All the best
        Nina

        Svar
  21. Hanna

    11/09/2018 at 20:59

    Oh my just made this for my non vegan family amd they loved it so much. I did add 2 chunks of garlic though. Amazing recipe, left it in my parents fridge, they pretty much forced me to, and now about to make some more for myself!

    Svar
    • Nina

      13/09/2018 at 8:24

      Yay! Succes 😀 I’m glad my butter brought joy to you and your fam <3
      Thanks for the feedback :-*
      Nina

      Svar
  22. Julia

    03/07/2018 at 12:32

    Looking at the ingrediance, I just want to check how much coconut oil to use. What does 1/3 c stand for? I ‘m English, so the abbreviations are a bit different here!

    Svar
    • Nina

      05/08/2018 at 20:23

      C is a cup (a US cup is 240 ml). I edited it to say ‘cup’ in the recipe to clear things up 🙂 Which measurement would you use in this case?
      Best regards Nina

      Svar
  23. Isabelle Payne

    22/06/2018 at 15:17

    Thank you, been looking for a recipe for ages! Do you know if it works well to make garlic butter?

    Svar
    • Nina

      24/06/2018 at 14:42

      Yes I made one with finely chopped parsley and minced garlic that I stirred in right before refrigeration 🙂

      Svar
      • elaine smith

        27/09/2018 at 16:50

        I added 1/2 t Liquid Lecithin to make it a little more solid. at room temp and very firm from the refrigerator. I will never buy processed vegan butter again.

        Svar
        • Nina

          01/10/2018 at 9:55

          Good to know – thanks 🙂 And to anyone following, I’m pretty sure ‘t’ means a teaspoon.
          All the best
          Nina

          Svar
  24. Andrea Joy

    05/04/2018 at 17:13

    First, I want to tell you how wonderful it is to see a blog where the poster actually REPLIES to all the comments! I tend to read comments before trying a recipe, and it always bothers me when valid questions are asked, and never answered. Thank-you for your attentiveness to your blog!

    I have been wanting to try this recipe for quite a while, as I have been making aquafaba mayo for ages (I know it by heart, and can make it in 5 minutes, lol). Recently moved, and still can’t find the Refined coconut oil (can’t stand the flavor of coconut in a buttery spread). Now that I am making my chickpeas from dried, I still haven’t gotten the aquafaba consistent in thickness. I also seem to have a lot of “bits” that stay behind, lol.
    If I have a batch of aquafaba that I just cook down to thicken, is it possible to make it TOO thick for this recipe?

    Look forward to trying my hand at this SOON!

    Svar
    • Nina

      07/04/2018 at 17:08

      Hi Andrea 🙂
      Rather than boiling it down to obtain the rigtht consistency, are you letting the aquafaba cool down overnoght WITH the beans after they have been boiled? Thias always does the trick for me and I hardly ever have to reduce it 🙂

      No I don’t think that you can make it too thick, in fact I imagine it will only improve the final consistency of the butter: Good luck in finding refined coconut oil. Have you tried online?
      All the best
      Nina

      Svar
      • Andrea Joy

        08/04/2018 at 17:59

        Oh My! Truly delicious!

        Got the refined coconut oil the other day, and made my first batch last night. Not sure why I was so nervous to make it, as I am somewhat of an “amateur expert” at AF mayo, lol. This was just as easy, just the added step of melting the coconut oil. I don’t have ice cubes to create the ice-bath, so I tried a cold pack, but it didn’t wrap the container I use for the mixing all that well. It did come out very flakey, so next time I will try something else. I did find it a bit strong on the vinegar when I first tried it, last night, only a few hours after making (no patience, lol), but less so this morning, and it seems to lessen after sitting at room temp for a while. I could try a little less next time. I had a difficult time with the 1/3 tsp measurement, as I’ve never seen a 1/3 spoon, just 1/2 and 1/4.

        HEAVENLY! I’m glad I made a double batch, so I had enough to share with housemates.
        THANKS!

        Svar
        • Nina

          09/04/2018 at 12:38

          Hi Andrea, I’m glad you finally made it! 😀
          Yes I know the 1/3 thing is rarely seen in the meassuring spoons. It’s simply somewhere between 1/4 and 1/2 – but tastebuds vary, so I think people just adjust to their own liking anyways.
          You’re welcome <3
          Nina

          Svar
    • Kathryn Gannon

      20/03/2019 at 13:52

      You can buy ouderless virgin coconut oil from Amazon the make is Biona. No coconut flavour at all.

      Svar
  25. Chi

    19/03/2018 at 18:57

    I’m very confused as you suggest to get cold pressed rapeseed oil but not canola but rapeseed and canola are the same thing?

    Svar
    • Nina

      21/03/2018 at 10:47

      Hi Chi, yes I know this is confusing. Canola is made from a modified type of rapeseed and it is very hard to find a ‘cold pressed canola’since it is almost never made cold pressed. So I choose to recommend the cold pressed rapeseed instead, although I know it may be difficult too to find in some areas. I do NOT recommend simply rapeseed oil since this will have no taste at all and if preferring that you may as well go for the more available canola. IF you can find something called cold pressed canola this should work and taste the same as cold pressed rapeseed, but I can’t guarantee it since I’ve never tasted it :)I hope this didn’t leave you even more confused 😀
      Nin

      Svar
  26. Meg

    20/02/2018 at 20:43

    This is really delicious! Mine came out a bit salty, so next time I will decrease the salt since the aquafaba already has plenty of salt in it. Otherwise the taste is divine and the texture luscious. Mine set to the texture of my favorite canola oil butter — not rock hard like butter, not soupy either. I halved the recipe and it’s just the right amount for me to experiment with. Many thanks for this easy and very tasty recipe.

    Svar
    • Nina

      27/02/2018 at 12:41

      Yay for butter succes! I’m glad you like it – thanks for the feedback, always appreciated 🙂
      all the best
      Nina

      Svar
  27. Rae

    15/01/2018 at 22:15

    Hi Nina! Just one question; what is the purpore of the aquafaba in this recipe and what would happen if I were to not use it?
    Thanks!

    Svar
    • Nina

      20/01/2018 at 12:27

      The aquafaba creates the emulsion and the consistency 🙂

      Svar
    • Shirley Hallett

      15/02/2018 at 13:12

      I’ve just made this for the first time, and I have ended up with, um, butter? It wasn’t thickening much so I stuck it in the fridge for a bit. Took it out and whipped it again. Was about to put it back in the fridge and decided to add a pinch of turmeric. Whipped again and it curdled I think. Put it in a muslin cloth and wrung out about 1/4 cup of liquid. I now have a lump of ‘butter’. Just had some on toast and it tasted great! 🙂 I think I probably over-processed it, but it’s been a happy accident!

      I’ve posted this on the Aquafaba hits & misses page with a photo 🙂

      Svar
      • Nina

        17/02/2018 at 20:27

        Uh very interesting – yes this would be similar to how butter is churned. I saw your comment in the aquafaba group. I’ll have this in mind if (when) my butter fails me sometime in the future – thanks for sharing 🙂
        All the best
        Nina

        Svar
  28. SuzyQ

    24/10/2017 at 12:49

    I made this today and it is amazing. At first it failed and didn’t turn into a mayo consistency. I left it in the fridge to cool a little then whipped it up again and hey presto! Perfect and very tasty. The butter I used to make contained nutritional yeast so I was thinking of adding some to this recipe for my B12 intake. You think it would work without altering the tasted too much?

    Svar
    • Nina

      24/10/2017 at 16:12

      Hi Suzy 🙂 I’m glad you enjoy it! I’d probably use a little less salt (and maybe even less ACV since nutritional yeast is pretty salty/tangy. That should work fine 🙂
      All the best
      Nina

      Svar
  29. Jill

    06/10/2017 at 4:56

    Thank you so much for this great recipe! I just tried it (using sunflower oil) & it tasted delicious right away. Looking forward to trying it on toast tomorrow for breakfast.

    Thanks for sharing!

    Svar
    • Nina

      06/10/2017 at 11:19

      Yum! You’re welcome 🙂
      Nina

      Svar
  30. Shannon

    28/08/2017 at 3:13

    This is the first I’ve ever heard of Aquafaba but I’m very excited about the cooking possibilities. ☺
    Just to clarify, is it the water from the can of beans or that sludge like stuff at the bottom of the can?

    Svar
    • Nina

      08/09/2017 at 15:57

      Yes – that’s it 😉 Enjoy the aquafaba ride!

      Svar
  31. Gloria

    26/08/2017 at 4:07

    Thank you for putting the mls!
    Where it says 1tbs and 1tsp (20ml) – that is only one tablespoon in Australia!
    You saved us a lot of confusion, thank you! 🙂

    Great recipe, thanks!

    Svar