Firstly, the ingredients;
In the UK, I found refined coconut oil (which is not widely available) by ‘Pride’ brand online at Real Foods very reasonably priced at £1.99 for 250 ml (more than you need for the butter recipe). Don’t use regular non refined coconut oil here as the butter will just taste of coconut.
I found Soy lecithin granules at Amazon – quite expensive £5.15 for 250g – but I think it’s a good investment for making lots of vegan butter! You can of course also use it in other preparations or take it as a supplement.
Xanthan gum – Although widely available, it is not something I will ever really use so instead I decided to try using 1 teaspoon of chia seed ‘goo’ which worked perfectly. I made the ‘goo’ by simmering 1.5 tbsp chia seeds with 7 tbsp/100 ml water for about 10 minutes until gel like and then straining. I keep what I don’t use in the fridge to use as an egg replacer in baking recipes.
The remaining ingredients are standard, familiar items of soy milk, apple cider vinegar, rapeseed or sunflower oil and salt.
Honestly, it was amazing, it was the most tasty vegan butter alternative I have tried and it was the closest thing to dairy butter I have tasted. It had a real creamy quality and the perfect balance of slight saltiness and a hint of acidity. It melts like a dream and just made everything seem so much more luxurious than standard shop bought vegan margarine. I made 2 blocks of the butter in mini loaf moulds and still have a little in the freezer. When that goes, I will instantly be making more and no longer buying stuff in! The recipe was actually incredibly straight forward and only took a few minutes to whizz up in the processor, despite the ingredients being a little intimidating – don’t let that put you off!
Hazelnut Hot Chocolate
I also wanted to share this accidental hot cocoa recipe. I was intending to make a quick, cheat’s chocolate icing for a cake using vegan organic chocolate hazelnut spread. I warmed it on the stove with hazelnut milk, but I added way too much for an icing consistency and instead was left with the most delectable, rich hazelnut hot chocolate.
- 2.5 tbsp/50g vegan chocolate hazelnut spread
- 2/3 cup/150ml hazelnut milk or other non dairy milk
Melt the spread in the milk in a small pan over a low medium heat until all combined and steamy – add more milk if necessary to reach your desired taste and consistency.