So, vegan aquafaba butter (the original)…
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.
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.
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)
Well 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!
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 😉
- 3 tbs (45 ml) aquafaba (yes, it's chickpea water)
- 1/3 C + 1 tbs (1 dl) coconut oil (I prefer virgin coconut oil but you can taste the coconut. Odourless coconut oil will make it VERY buttery)
- 1tbs + 1tsp (20 ml) cold pressed rapeseed oil, canola or olive oil 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
- 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.
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.
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 🙂
Clockwise 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.
- 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.
- 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.
- 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 🙂
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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!
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
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!
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
I’m very confused as you suggest to get cold pressed rapeseed oil but not canola but rapeseed and canola are the same thing?
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
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.
Yay for butter succes! I’m glad you like it – thanks for the feedback, always appreciated 🙂
all the best
Nina
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!
The aquafaba creates the emulsion and the consistency 🙂
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 🙂
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
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?
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
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!
Yum! You’re welcome 🙂
Nina
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?
Yes – that’s it 😉 Enjoy the aquafaba ride!
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!
Yes – that must be very time consuming rying to figure out wether a recipe is using US or Aussie meassurements 😀
Glad I saved you the trouble 😉
Best regrds
Oh nooo…it’s almost perfect. just not oil free 🙁
Well… yeah 😀
Hi Nina, I am excited to find your butter recipe, but I am allergic to coconuts. Is it possible to use a different oil instead of the coconut oil?
Cacao butter would be an option, but it might change the consistency o the final butter 🙂 You’re very welcome to report back. Make sure you use odorless cacao butter or your tastebuds are likely to get pretty confused I’d think 😉
I am trying to make this vegan butter, but can’t really understand the 2/3 tsp for apple cider vinegar. I don’t have that measurement. Please help.
Hi Hetal – it is 2/3 of a teaspoon. So that is 3,33 mL or somewhere between 1/2 teaspoon and 3/4 of a teasooo 🙂 I hope you succeed!
Best regards Nina
I’ve had trouble with this setting – it stays very soft, and kind of mousse like. I chill it in the fridge uncovered as per your recipe. Any advice?
I can’t tell exactly… Your aquafaba may be too thin and sometimes, I swear there’s a secret component that screws it up. Hope you try it again and succeed 🙂
All the best
Nina
hello! I’ve made your recipe a few times with success, but just lately it’s not set well (even overnight, uncovered, in the fridge.) The last batch I poured into silicone moulds – individual serving sizes – but the next day they were still like a buttery mousse and impossible to pop out. Similar result the next time, using a larger lined container. Am just wondering whether you have any advice – could it be to do with temperature of the ingredients whilst mixing, or am I not being accurate enough with the ratio of oils to AF? Any advice would be gratefully appreciated.
…well you have to be very accurate with the meassuring. Also, I’ve had trouble too getting this to set in silicone molds, very odd…?
I tried this and it was AWESOME. If this is the only butter I can eat for the rest of my life I’ll be OK! One question: to double the recipe would you double up on everything or only increase the oil/aquafaba? What might be the right ratio to make 1 cup butter? Thank you!
You would definitely have to double up all the ingredients 🙂
I’m glad you like it, and though I hope you never end up in a situation where this is the only butter you have access to, I’m glad to know it would be satisfying 😉
Best regards
Nina
Giver: ½ C What is this?
Yields 1/2 cup 🙂
Oh, sorry my mistake as for the comment about Lecithin Granules then. Thank you for clarifying it to me so promptly.
You’re welcome :-), but wait, now I am super curious 😀 where did you get the thought of 1/3 cup lecithin from? Were you mistaking this for another recipe? The beauty of this one, is that you don’t need any special experience, and the price we pay is, that the consistency of the aquafaba butter is not as perfect 🙂
So frustrated today, I have made Nina’s miracle butter many times and it’s fab, I bought a supposedly better quality canned chickpeas, purely to,steal the no salt brine, (AF) and it will not set, it looked as alll my other batches did but nope, it’s refusing point blank to set up and has not got the lovely buttery taste of usual. Most puzzled, everything else exactly the same as usual!
Oh no, I am sorry to hear that! Aquafaba butter can be tricky like that. There are so many factors, maybe the temperature of some of the ingredients? Or in the room? Maybe it was colder the last time you did it and now summer is coming.Have you tried using the ice bath method? That is close to a guarantee for success 🙂
Hello,
I am looking forward to trying this recipe, but have one question. In the frequently asked questions area you mention an ice bath as being a part of the process, however this is not described in the recipe instructions. Are we supposed to have the jar submerged in ice or ice water while we are mixing the ingredients?
Thank you so much for the recipe.
Well, sometimes people succeed in getting all the ingredients to emulsify without an ice bath. that is my go to method. But if you have problems with this and you experience separation it might be a good idea to try the ice bath next time. Yes you’re supposed to submerge it in the ice bath while mixing and yes this can be tricky! You might want to do it when you have a third hand around 😉
Nina
Forgot to say I used avocado oil instead of rapeseed oil and it’s magnificent.
So delicious! Thank you!
You’re welcome!
All the best
Nina
Oh no! What did I do wrong? I followed the I structions carefully bit it hasn’t set. 😞
Hi Angie, that is an excellent question. Did you use the ingredients as described? Or did you make any alterations? Your aquafaba may have been too thin, does that’s sound plausible?
Kind regards, Nina
This looks great! I have a Ninja chopper, a whisker and an electric frother. I’m guessing whisking by hand should be the best option here? Thanks!
Well, we can definitely do you mean the ninja chopper pretty useless! I am not sure either of the other two will be able to emulsify the ingredients. You won’t happen to have an electric drill, that you can attach the whisker to? That would be awesome and my best guess. Take care and good luck! 😜
I got a mini whisker and beat it really well – it worked perfectly. Thank you! 🙂
Hi Sheila, good info thanks 🙂 I asked you you mean an electric one? I’m asking so others can see 🙂
Nina.
Actually I used a manual whisker, but made sure I poured the oil blend reeeeeally slowly and beat it well before adding more, like your instructions.said. Worked like a charm!
Wow, that is truly impressive! I wouldn’t want to go up against you in a boxing match LOL. But really good to know I will add it to the recipe 🙂
All the best
Nina
Looks like you folk solved this one. I’ve been cooking a long time, since way before immersion blenders, and I was going to say exactly what Sheila said she did! Whisk constantly, and be very, very slow in adding the oil. It will work,although a bit more tedious than an immersion blender (which still feels like magic to me!).
Thanks for your input 🙂
Nina
Thanks for recipe, I used a hand mixer and works awesome!
Thanks! Good to know 🙂
Nina
Thank you for this recipe. Most vegan butters use soy which I have an allergy to. My son is vegan so I try to come up with foods to share with him.
You’re welcome! You know you can replace soy milk with aquafaba in homemade mayonaise too, right? 🙂
All the best
Nina
Hi
Looking forward to trying this recipe. Just fYI canola oil is rapeseeed oil, it is marketed as canola in north america because the name rapeseed sounds ugly
Hello Deidre, it is truly a horrible name. I am under the impression that canola oil is usually very refined while if you find it under the name rapeseed oil it will it tends to be speller expressed/or cold pressed.
Thank you for this recipe. And your site! I don’t use canned beans. I prepare beans by pressure cooking them. The liquid is not as thick. I wonder if anyone has any experience or tips around this?
Make sure to use as little water as needed for the beans to be only just barely covered when done. ANd if it’s still thin, reduce it before using it 🙂
Hope this helps 🙂
Nina
I found a reference on line that recommends just cooking the canned bean juice down until it thickens. Can’t remember the url, but it makes sense. Hope this helps.
Fantastic recipe! I made this the other day and my kids love the “butter” on toast. They can’t tell the difference and while I can detect a hint of tangy flavor that’s stronger than American Butter, I really like it. We’re not vegan but often eat vegan foods because my husband was on a restrictive diet per his doctor. I often notice that when people say “it tastes just like xyz from when I was omni” they probably don’t remember how it tastes, e.g. certain cheese or mac and cheese recipes are delicious but not exactly like their non vegan counterparts. But as an omnivore, I think this tastes very buttery and has the consistency of whipped butter versus stick butter. I still have to try this in baking but I think I’m a convert away from traditional butter so far! Thank you so much! I can’t wait to share this with my friends.
Yay, what a great review! Thanks for reporting back so detailed – it’s always helpful, both for me and people who come to see what the fuss about my aquafaba butter is 😉
I’m glad you like it and are spreading the word.
All the best
Nina
Hi Nina, because of high cholesterol I have to stay away from saturated fats, even vegan ones like coconut oil. Is there an alternative for this recipe perhaps? I miss butter like crazy and don’t eat margarine as it’s disgusting and plasticy here in South Africa. Thanks and can’t wait to try more aqua faba recipes. I always hated tossing out the chickpea water – it looks so nutritious. I’ve used it as stock in cooking, which is good!
Oh I think margerine in general is pretty disgusting to eat 😀 But yours may be remarkable worse! I can only think of Bryannas Corn ‘butter’ recipe – I haven’t tried it myself though http://veganfeastkitchen.blogspot.dk/2007/07/random-happenings-and-meals-on-denman.html
Best
Nina
It’s not that I want to copy your web-site, but I really like the design. Could you tell me which design are you using? Or was it especially designed?
Hi Raquel 🙂 In the bottom of my page you’ll find the name of the wordpress theme with links 🙂
Best Nina
Hi Nina, many thanks for the récipe! It os indeed great. I’ve already experimented a few variations and my favourite is Etihad cider vinegar, almond and hazelnut oils (sure Edith the coconut base) and a pinch of turmeric with urucum for colour. I use an electric beater, and it works fine. The only time it separated – maybe af weak, maybe too much ice – I used a manual mixer/blender to push it down and that was sorted, not as fluffy but well mixed.
One of my kids is on a dairy-free diet for health reasons, and this hás been a huge increment. I’m so grateful!
Yay – seems like you’ve perfectly adapted the recipe to your liking – sounds awesome. Thanks for checking in 🙂
Nina
Hi, I used à bag of frozen peas and put the container on while mixing. Held good and was easy to have thé mixer in one hand and thé oil on thé other hand. Thé résultats:. it tastes very very good 🙂
Perfect, I’ve been using frozen bags of corn and peas as well. Works really well, but doesn’t look very good in a video 😉
Nina
Hey Nina! I’m back. I made another batch today, using the ice bath as suggested. When I had added in most of my oil, it started solidifying in my bowl! I removed it from the bath and heated it slightly to add in the rest of the oil, but now it is being difficult solidifying. I stuck it in the freezer so I’ll see. Just wanted to say that there may be a limit on how much oil you can mix in! I didn’t use measuring tools :p
I also wanted to say that I have used cashew milk in this recipe and it turned out fine. I felt it was appropriate and I just like using milk (especially in vegan “milk products”).
Hi Nathan did you use ice bath from the very beginning of pouring in the oil? Yes there IS a limit to the amount of oil – always good idea to folllow the recipe 😉 At least first time you try something – then you can freestyle from there 🙂
Kindest regards Nina
Hi Nina! Thank you so so much for this recipe. I never per se “loved” butter but now that I can make it vegan – it’s a big part of my life!
I made another batch today, and the aquafaba got really really foamy and very tall in the bowl as i was using an electric mixer. I may have added in oils too fast as well, because a large amount of liquid seperated! :/
Have you or anyone else experience the tallness of bubbling/foaming? How can I remedy this next time? Thank you! Have a great day
Hi Nathan
It sounds like you’ve got yourself some potent aquafaba ha ha. Yes I have experienced this but actually only once. I just let it foam and then very slowly drizzled in the oils while being very careful that the mixer reached all over the aqua faba so there wasn’t any oil lying around all by itself anywhere. This worked fine and the butter came out as it should. So it sounds like your problem may have been adding the oils too fast. I hope this helps .
To be honest, I’m not a butter person myself, but whenever we make this, I just have to have some of it 😉 And I can’t eat any of the store bought ones as they just taste like margerine compared to this 😀
Best
Nina
Many thanks for this recipe! I made it how you said, came out light and smooth! What I have mention – if it cooled too much, it gets more chunky and aquafaba gets a bit separated.. And the part which did not get so much contact with ice – is smooth and creamy after cooling. I still need to work this out 🙂
Thanks for sharing!
Hi Tatiana, yes you have to work fast and keep blending all the time in the ice bath or the cold won’t be distributed evenly. I had this happen and I tookit out of the ice bath and blended it like crazy until it was all smooth again 🙂
Thank you so much for posting this fabulous butter. It tastes so good!
I used it to make croissants and they taste incredible. Even the omnivores in our family said they tasted like butter croissants. I’ve posted the recipe on our blog should you or your readers want to give them a go.
http://futurekingandqueen.com/blog/vegan-dairyfree-croissants-recipe
Thanks for the link and recipe – I’d love to try and conquer croissants one day!
Best
Nina
I only have a kitchen aid mixer, Vitamix, or ninja mixer 🙁 will any of these work? I know you said don’t use the Vitamix so that leaves me with the Ninja or Kitchen Aid stand mixer.
I have heard someone use a VitaMix on low speed, maybe that would work? Please report back 🙂
Best Nina
Thanks for the great recipe! Have shared it with this Facebook group: Vegan Meringue Hits & Misses
https://www.facebook.com/groups/VeganMeringue/600962446758092/?ref=notif¬if_t=like¬if_id=1474662230321668&qsefr=1
Thanks, Nancy, I’m familiar with the group since I am an admin there 😉 Glad you like the butter!
Best
Nina
Yum!! I am trying this today 🙂
I’m just wondering if this can be used in baking? I’ve baked with coconut oil many times but always found the end result was super oily. Would this bake like store bought vegan butter since it’s mixed with other ingredients? Thanks!! 😀
I honestly can’t say. I know some people have had succes with making pie crusts and other things, but it reaally does depend on the specific recipe 🙂 I hope you feel like trying it out. And then I hope it works out succesfully for you! THe butter is less dense than the oil so that might be helpfull.
All the best
Nina
Hi Nina, thanks so much for your recipe! It’s hardening in the fridge at the moment and hopefully it will be ready by the morning 🙂 I live in a hot climate, so my coconut oil is in a liquid form, but since the recipe states solid coconut oil, I put it in the fridge, then melted it in the pan. Seeing as the oil mixture has to be room temperature before it is added to the aquafaba, would it be possible for me to skip the fridge and pan steps and just use the coconut oil how it is? Or is it necessary for the oil to be solid at first?
Best wishes from the caribbean
No, I simply mean ‘meassured when solid’ but I later found out solid or liquid takes up equal amopunt of space and will add this. So no need to refridgerate it first 🙂
Best regards to the Caribbean!
Nina
Can I use melted Cacao Butter instead of coconut oil.. My daughter has a terrible aversion to anything coconut.
You definetly could. It might very well affect the consistency of the final butter (to be either more or less solid than otherwise) but you could adjust the amount of vegetable oil to make up for that 🙂
Best Nina
Experimented with this recipe yesterday. I only had unrefined coconut oil, so used that knowing there would be a coconut flavour, but I really just wanted to see the consistency of the butter. Overnight it half set in the fridge, a layer on top of a gooey bottom, but a quick mix with a fork sorted that. I have to say the flavour is quite horrible! Salty coconut (i would reduce the salt next time). But I will try again once I can get refined oil. Pleased that the recipe worked as far as butter like consistency goes. Thank you!
You’re welcome – and yay for experimenting! 😀
All the best
Nina
Perfect result first time. I used chickpea juice and lactic acid, along side odourless coconut oil, cold pressed rapeseed oil and salt. It set quickly and tastes fantastic. Thank you for sharing this recipe. I will soon be making a bigger batch for my friends to try. Can’t wait to see their faces.
Hi Angie 🙂 Thanks for the feedback. I hope the bigger batch goes well, I’m pretty sure there’s an upper limit to how big a batch you can emulsify with a regular stick blender but as long as you don’t go to town you shoukd be fine 🙂 I think I’ve seen people do at leasts 3 batches at once.
Let me know how it goes 🙂
All the best
Nina
Hi,
I love your recipe for vegan butter. But I cannot consume oils. Can you please make a vegan butter without oils? 🙂
I think the thing you’re looking for is nonexistent 🙂 If it’ needs to be buttery it needs to be very high fat content and thereby containing oils. Sorry :/
Best regards
this is wonderful, do you know how long it will last if it’s kept in the fridge?
It IS wonderful! 😀 Shelf life depends on different factors: How old was the aquafaba used, how clean have you been with your ‘tools’ (scolding them beforehand helps). Ive seen people keep it up to 10 days in the fridge. So anywhere between 3-10 days I’d say 🙂
Best regards
Nina
Wow! This butter really IS game changing! Butter’s been one of the very last things that have kept my family from eating 100% plant based, because of our reluctance to eating heavily processed veggie margarine. Trying this one makes quitting dairy butter feel very doable! It was super easy to put together: I used our food processor with a whipping attachment, doubled the salt to fit our taste and cut the vinegar to half. It came out beautifully! Thank you so much!
Varså god! Jätte roligt att du gillar det 🙂
Bästa hälsningar Nina
How exciting. I’m going dairy-free for health reasons and butter is one of the things I miss, but so far this tastes very much like the real thing (my mix is currently chilling in the fridge).
I think I can see why some people have had a problem with theirs setting though. Where you list coconut oil as 1/3 cup + 1tbspn (1dl), many readers will be using American cups, which are smaller than European/metric and the term ‘1dl’ might look unfamiliar so they’re not using enough to get a set. Perhaps if you rewrite it as 100ml it might make it clearer 🙂
Thanks 🙂 I was actually assuming that those who use cups, ignore the ‘dl’ or ‘ml’ so I’m not sure what you mean about mixing the metrics and the cups… But since I’m writing the other metrics in ml, I’ll just change it to ml as well.
Best regards!
Nina
I finally made you lovely butter recipe. It was a comedy of errors, as I was interrupted half way through because my husband had a business call and the immersion blender was too loud. I stopped the process and restarted 5 minutes later. Even with all that the butter turned out wonderfully and the family has been eating it on matzo, So thank you for a truly fool proof recipe.
Yay for succes in spite of obstacles 😀 So glad you and your family like it 🙂
I made this today and used it to make crust for a savory pie. I used to use straight butter in my crusts and haven’t been able to recreate the flakiness it creates since going vegan – until today! This was perfect! Thanks!
Thanks so much for your input! Would you mind sharing more detailed how you used the butter? Was it hard from the fridge or spreadable before you incorporated it with the flour? I’ll definetly add this in the post since a lot of peolpe are asking how it can be used in baking and I don’t bake very often myself 🙂
Thanks in advance.
Best Nina
Hi Nina! I love your recipe, I’ve made it twice now and the aquafaba has worked really well as an emulsifier. We’re however so used to the taste and texture of margarine that I was wondering whether by reducing the amount of coconut oil and omitting the vinegar you could achieve a more margarine-like, soft spread that is more neutral in taste? I’ve found that the vinegar does provide some of the flavour found in butter made from sour cream but makes the end result very different from margarine. Any ideas?
Who would have thought you could miss the taste of margerine 😉 You need some acid for the emulsification to take place, so maybe just try and cut the amount of lemon juice a bit? The softer consistancy could be achieved by either using more liquid (neutral tasting) oil and a little less coconut oil. Or simply cover the container airtgight when it reaches desired consistency.
Best Nina
I’m looking forward to trying this. I have a few questions:
How long will it keep in the fridge?
Does it melt like butter and can it be used in place of melted butter in recipes?
Thanks so much!!
It will melt a lot like butter on say toast. I’ve heard several people have succes with using it in baking recipes, but i don’t have a lot of experience with using it as melted butter myself, so you’ll have to do a little experimenting there 🙂
This vegan butter is amazing! My first try didn’t work so well, but I think my coconut oil wasn’t the right temperature. My second try was an overwhelming success!! It tastes wonderful. I’ve also used it, mixed with vegetable shortening, for making chocolate frosting for a vegan chocolate cake and it worked perfectly. I am so excited to make it again since my whole batch went into the frosting. Thanks for a great recipe!
You’re welcome! And thanks for the tip 🙂
I haven’t made this yet, but I think your photo of the Vegan Butter Platter is really creative and one of the most beautiful food photos I’ve ever seen.
I just made this, and I am just so impressed at how easy it was to make, and how brilliantly t turned out.
I used aquafaba from a tin of white beans, extra virgin coconut oil, extra virgin olive oil (very high quality), and I went for the apple cider vinegar option, and the salt of course. I thought people might be interested to know that I made it in a small blender of the type where you can’t pour things in while the blender is running. I had to add the oil one tablespoon at a time, switching the blender off and removing the lid each time. Even so, it combined so easily and so well. It didn’t take hours to set either. I put it in the freezer just for a few minutes and then into the fridge. It was set in minutes. It has a really nice pale yellow colour, and it melts on toast just like butter does, leaving a few delicious unmelty bits. This is worlds away from any commercial non=dairy spread I have tried, although my options for this are limited as I am living in rural Greece. I can’t wait to try it with an odourless coconut oil, as I think that will be even better. Thank you very much for developing this recipe.
Sounds really good, I’m glad you enjoy the recipe. I can imagine rural greece isn’t the easiest place to find vegan options 🙂
Best
Nina
Thanks <3 That's so nice of you!
Thanks so much. My picky 5 year old loves Earth Balance and has to have it on everything. On first bite (and aftEric many more bites) he said this is better … we don’t need Earth Balance any more. Wow… that made me feel good. Looking forward to some flavoring experiments. Awesome!
Yay, thanks so much for your comment!
Best
Nina
Wow, amazing buttery flavor!!!
Yeah I know, right 😉 Glad you like it!
I usually cook my own chickpeas from dried beans in my slow cooker. Do you think it would work to use the water from here? I suppose the ratio of water to chickpeas would probably matter, do you have any information on this? Looks amazing!
You can absolutely cook aquafaba in a slow cooker, in fact this is supposed to produce an excellent, thick aquafaba! Do you know the facebook group where we share aquafaba hits and misses?
In the files section there’s ahow to on homemade aquafaba made in slow cooker: https://www.facebook.com/groups/372343816286624/permalink/381094045411601/
Best regards
Nina
From one Nina to another, thank you! xx
You’re welcome!
And a Happy New Year 🙂
Just tried it…will report back in the morning 🙂
I’ve made this twice and disliked the texture both times. The taste was fine. The first time I realized I didn’t make it as directed (I just threw everything in a jar and whirled it together) so I gave it another shot. The second time I followed the directions carefully and it was worse. The butter crumbled, shredded when spread and wouldn’t stick to my bread. I have no idea if this is something I’m doing or not doing. I have returned to my old butter recipe which is just as easy and tasty but can be spread on cold bread. I heard this makes great pie crust, though, and may make it again in the future for that use.
Okay 🙂 I’m sorry you feel you wasted your time. What recipe are you using? I’m curious because you say it’s just as easy 🙂 Thanks in advance and have a lovely day.
Nina
OMG I just made it and it tastes amaaaaaazing!
I was looking for homemade vegan butter recipe since it is hard to get one where I live… and all the other ones I came across were either too complicated or had some kinda ingredients not available in my country! But this, this recipe came out great despite my lacking cooking skills. Thank you so much!
Hooray! Thanks so much for the feedback. Now excuse me while I go do a little happy dance 🙂
Nina
Hej
Jag undrar om du eller någon annan, har testat att använda aquafaba från någon annan böna än kikärtor? Jag gör egen tofu och får då mycket sojavassle över. Reducerar den och använder på samma sätt som kikärts aquafaba i mycket bakning.
Ja jag vet att andra har gjort det 🙂 Om du reducerar (heter det så?) alltså kokar in den så borde det vara välfigt lik aquafqaba 🙂 Nu när du håller på med egen tofu, har du testat mitt recept på soja fraiche? Ungefär samma metod fast du får en jätte god krämig soja fraiche istället 🙂 Recept: https://plantepusherne.dk/instant-soja-fraiche-vegansk-creme-fraiche/
Thanks for this genius recipe! I made a batch last night based on the version on the Washington Post website, and it reached a thin mayo-like consistency, but the butter didn’t really firm up overnight. Do you think it would work to try adding a bit more melted coconut oil and re-blending it? Also, has anyone tried putting this directly into the freezer instead of letting if solidify in the fridge? Thanks in advanced for your input 🙂
Sometimes that happens and I can’t quite figure out what is the determening factor. You can put it directly in the freezer I think, but you need to take it out before it reaches freezing temperature or the aquafaba might crystalize and mess up things. Haven’t ried leaving it there though so it’s mainly a theory I have and it might not be a problem 😉
Nina
Nina, I accidentally bought kidney beans in tomato and chili sauce, but decided to try and make your fab butter with the aquafaba anyway – I just HAD to let you and others know about great success I had with the final product!
Savoury, meltable, delicious! I really thought the extra stuff (i.e. not just water) would mess it up, but it really just changed the flavour! Highly recommended!
Thanks again for your great game-changing (the name doesn’t lie!) butter! 🙂
That is a great tip! thanks for sharing it here as well 🙂 I can’t wait to accidentally buy chili flavored kidney beans 😉
Nina
Thank you for your recipe. Its solidifying in the fridge now. I used refined coconut oil and grape seed oil. I used annato seed and a tiny tiny pinch of paprika to color.. Awesome!
You’re welcome 🙂 And thanks for telling me about anatto seeds, I hadn’t heard of those before 🙂
Nina
Hello! I’m excited to try this out this weekend. Have you tried using this is in a baked recipe that calls for butter, i.e cookies or cake? Is it safe to melt for sauteeing food or used in baked goods?
Thank you!
Hi Tara 🙂 I have seen others use it for baked goods with succes. Especially in pie crust, the flaky consistancy seems to be an advantage. To get more info on this go to the facebook group Vegan Meringue – Hits and misses.
I have tried sauteeing som vegetables in it, it added a very nice flavor although the taste of the cold pressed rapeseed oil I used was very much enhanced when heated. It also did spray/squirt (orry, don’t know the English term…) so be carefull and don’t wait untill the skillet is very hot before you add whatever you’re frying 🙂
Best of luck 🙂
Nina
Hello! Thank you for this awesome recipe, I will be attempting to test it out sometime in the next few days… can I use this recipe to bake with when a recipe requires butter/earth balance? What about when a recipe requires melting butter? Thanks!
In some recipes you’ll be able to use it and others might not work, sorry I can’t be more specific :/ You’ll get a lot of the same qualities and taste from aquafaba butter but agaiun succes will vary from recipe to recipe. Please report back so others can benefit from your experience 🙂
Hi Nina,
Got your recipe from the Vegan Meringue FB group.
Merci beaucoup for sharing.
I am wondering…Do you think one can make their own homemade lactic acid?
Take care.
Sarah
Interesting thought, I have to admit I have no idea. I think it is a rahter complicated process. I mean culturing lactic acid in some form is rather easy, but you normally do it in sour bread, sauerkraut and naturally fermented stuff, but that doesn’t give you the pure and concentrated product as when you buy it 🙂
Best regards
Nina
Wow, this is a game changer! Thank you so much for sharing this. I tried making it yesterday, and although it didn’t get to the ‘mayo’ consistency, and is still runny today, it tastes (aqua)fabulous! Not sure what I did wrong, but I’m going to keep trying. Any tips?
Sommetimes it wil firm up if you leave it (uncovered) even longer, but to be honest, it has a will of its own 😉 It might have been that the aquafaba and/or oil was too warm, or tat you poured in the oil too fast. Other then that only aquafaba knows 🙂
could I use this butter to make frosting?
I have seen someone make vegan buttercream with it (I think it was this recipe). But my butter has a bit of a temper and might act out when whisked while cold. So you’d have to experiment a bit with this. Please report back 🙂
Kind regards
Wow! I’m learning new things everyday. I try to stay away from oils and fats but this is great for those little moments when I need them.
Exactly, no need to eat it everyday 😉 And on the other hand if people are used to eating Earth Balance everyday, I say this is a better choice 🙂
Is there anyway of making any kind of vegan ice cream with AF?
Yes 🙂 you basically make a meringue where you whip aquafaba, add sugar and fold in vegan whipped cream. Go to the Facebook group to find specific recipes https://www.facebook.com/groups/VeganMeringue/ 🙂
thanks you so much from me and my vegan family in south africa, I can now make my vegan children nice sandwiches for school without having to use the terrible plastic tasting stuff they call margarine here. You don’t understand how happy I am to have found this, I will try the AF mayo right now!!!
You’re welcome. It’s so nice to hear from people all over the world 🙂 Greetings to South Africa!
VEGAN MIRACLE BUTTER! I have been making this steadily since it was first posted and no longer buy Earth Balance – it has a true dairy butter taste and texture, compared to the oily or waxy taste of margarine. I’ve been tripling the recipe to make a batch, it lasts easily 10 days, I add one extra tbsp of Canola oil to the 3X recipe and this keeps it very spreadable from the fridge, not as flaky. I also use just 1/4 tsp lactic acid powder to the tripled recipe so it has less of a tangy flavour and matches closely to Earth Balance. But it’s truly the BEST AF creation I’ve made so far, thank you Nina! Huge game changer!!
Yay, thanks so much for the review! Very helpfull indeed, especially with all the people asking me how it compares to EARTH BALANCE. I wouldn’t know since I haven’t tasted it, so thanks for the insight 🙂
<3
Thank you very, very much for sharing this excellent recipe!
Hugs from Brazil 🙂
Bom dia all the way to Brazil! You’re welcome 🙂
Hugs right back
Vi kaller aquafaba ‘brine’ på engelsk i Storbritannia. Jeg har laget ditt smør uten ‘aquafaba’ fra ditt annet oppskrift, som var på dansk. Det var helt deilig og smakfullt. Jeg er medlem av ei vegansk gruppe på Facebook og delte linken med medlemma der, men jeg måtte oversette til engelsk. Det er mye bedre enn smør fra butikkene, det!
Tusen hjertelig takk!
Hei Heather 🙂 Tak skal du have. Ja jeg kender godt betegnelsen ‘brine’, men ordet ‘aquafaba’ blev opfundet for at give det et lidt mere specielt navn, nu hvor dets magiske evner blev opdaget. Folk syntes ikke at bean juice eller brine lød så sexet i madlavningen 😉 Er det gruppen Hva slags Veganmat lager du i dag? Den er jeg også medlem af. Nu kan du jo evt. dele denne opskrift for den er jo allerede oversat.
Vh Nina
Ja Nina, du har det rett, det er litt mer spesielt men også litt forvirret i det første. Men ja, brine er jo ikke sexy når som helst! 😛 Om dets magiske egenskaper visste jeg ingenting! Jeg lærte mye fra innlegget diit i dag! Jeg oppdaget bloggen din for flere uker siden. Jeg trodde jeg leste norsk i det første. Jeg gjorde ikke merke at det var dansk – jeg lærer norsk – Jeg leste omtrent halv av innlegget da skjønte jeg det! Det er
Nei, gruppa er ei litt gruppe som kalles’Vegan Aberdeen’, men et annet medlem i gruppa delte dette oppskriftet. Det var litt morsomt og rart at vi begge to delte den samme bloggen men forskjellige innlegger og begge to om smør! 😀 Jeg skal sjekke ut gruppa du er medlem av.
Vh Heather
I love you <3
Well thanks for the love <3 Right back atcha!
the lemon juice adds flavot, but it also helps with emulsifying. probably breaks up the bran protein a bit to help allow it to combine with the oils.
Hi Tim, yes I was thinking the same thing, but I actually made the butter once with a much weaker acid (the lactic acid), and it still emulsified, so I’m not sure it’s totally necessary for the emulsion 🙂
WOW! Just wow! Thanks so much for sharing your recipe. It was a great success.
I have used some of the butter to make the Butterscotch Gelato, recipe on the Vegan Meringue – Hits and Misses Facebook page. At the moment it is caramel sauce chilling in the fridge, but if the gelato fails I know your butter can help make successful caramel sauce 🙂
Yay, so glad you like it! Mmmmm caramel sauce…
Thanks Nina, my first batch of butter is relaxing in the fridge…
You’re welcome 🙂 I hope you enjoy it!
Nina
Well done is an understatement!!! How fantastic! You just saved me a lot of money!! Also Earth Balance adds annotto for color and that has been linked to behavioral problems in kids on the autism spectrum! Your recipe is very helpful!!!!
you’re welcome 🙂 And do spread the word 😉
Nina
What does the vinegar do? Is it necessary? Could lemon juice be used instead? Thanks!
It adds to the flavor, and yes, as stated in the recipe you can use lemon juice instead 😉
Hi Nina! I got this page from the online aquafaba group, and wondering… for the lactic acid, I’m guessing you mean the liquid and not the powder form? (As it is an option for other liquid.) I have both lol!! Thanks!
I’ve only tried the liquid version myself, but being pretty sure the powder would work as well, I didn’t specify 🙂
Looks really interesting.
Not rinsing chickpeas properly gives a lot of people gas.
I wonder if that is the case with AQUAFABA?
You could ask people in the aquafaba forum 🙂 Getting rid of the soaking water from the beans helps reduce the bloating in some people and also note that you eat very small quantities of aquafaba at a time 🙂
Nina
NINA! I just made a truffle oil and herb adaption of this amazing butter. Do you mind if I share the recipe on my blog with a link back to this post and credit to you as the author?
Aquafabaians unite,
Lacey Siomo
Thanks for the review, it’s really helpful. I’m so glad I’m not the only one who finds this recipe totally rad! Yay for linking back to this one.
Thanks
AU!
Nina
This is brilliant, Nina! Much easier and more accessible than the other do-it-yourself vegan butters I’ve tried, and tastes better, too! Well done! Bye bye Earth Balance 🙂
Yay, thanks for stopping by, Rebecca, I’m glad you (tried and) liked it 🙂 I’ve never tried any of the more advanced vegan butters so it’s nice to hear that my recipe can compete with them 🙂
<3 Nina
Mine came out marshmallow white. Any suggestions to make the color more yellow?
Yes, if you don’t use an oil that’s fairly yellow to the color,(like the cold pressed rapeseed oil) you could add a pinch of turmeric while blending 🙂
Hi. I made this and it stayed in liquid form even after more than 24 hours in the refrigerator. Any ideas what I did wrong? The air temperature is around only 12 degrees Celsius so it definitely wasn’t the heat. Thanks.
Hi 🙂 Is the coconut oil you are using solid? Can you tell me what amounts of aquafaba and oils you were using? Is the final product an even color or does it look like it separated? Thanks, I will try to help you 🙂
Wow!!! Ty so much! Can’t wait to try this!!!
(& no need to apologize for your English, directions are very clear & helpful!!!) 😀
Thanks I hope you like it 🙂
Best regards
Nina
Hi Nina, congratulations on creating such a wonderful recipe! Would you be willing to let us translate it into Spanish to publish in our free monthly publication here in Puerto Rico? I’d love our readers to be able to enjoy this great alternative to dairy butter. We always cite who the author and/or photographer is and link back to their site. Your recipe would look something like this: http://tusaludpr.com/page/ensalada-de-papas-cremosa/
´Thank you, yes this recipe is no short of amazing 🙂 You are welcome to share it if you link bag to the english blog post https://plantepusherne.dk/vegan-aquafaba-butter/ and not just the blog since most of the other stuff is in Danish.
Gracias
Nina
Had my husband taste of this side-by-side with Earth balance butter and he could not distinguish much difference. I would say that’s pretty successful
Thanks for that review! I’ve never tasted Earth Balance myself but I do find, that this recipe tastes A LOT like the butter I remember from pre-vegan days 🙂
Mind blown! Thank you!!!!
You’re welcome 🙂
WOW THIS IS INCREDIBLE!!! Great job on such an amazing creation!
Thanks, I hope you like it 🙂