Vegan Butter Substitute

Vegan Butter Substitute

I’m a skeptic when it comes to vegan butter, I will admit. I’ve tried to get behind it but the truth is is that the flavor always leaves me disappointed and let down. Not only is it impossible to slather a slice of gluten free bread with a good butter substitute but baking with it only infuses it with a strange aftertaste at times, not to mention the ingredients kinda scare me. I, however, have never have stopped in my quest for a good vegan butter substitute and thank God that I haven’t because it made me open to this recipe from Miyoko Schinner’s new cookbook, The Homemade Vegan Pantry. If anyone could redeem vegan butter, it’s Miyoko. (Have you tried her nut cheese line?)

Ingredients

  • 1½ c. melted refined coconut oil (not extra virgin coconut oil)
  • ½ c. nondairy milk (unsweetened)
  • ¼ c. canola, grapeseed, or light olive oil
  • ½ tsp. sea salt
  • 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)
Read the whole recipe on Fork and Beans