Recipe: Vegan Butter
Recipe: Vegan Butter
From Brian Levy's 'Good & Sweet'
Vegan Butter
Makes about 2 pounds (910 g) • GF, DF, V, No-Bake
ACTIVE TIME 15 minutes
TOTAL TIME 2 hours 15 minutes
1 cup (160 g) cocoa butter, chopped
1 ⅓ cups (300 g) coconut oil (see note)
1 ⅓ cups + 1 tablespoon (280 g) fluid neutral vegetable oil, such as sunflower or grapeseed
2 tablespoons (10 g) Organic pea protein
¼ teaspoon fine salt
⅔ cup (160 g) boiling water
1 teaspoon apple cider vinegar
Wear an apron to make this; there might be a few splashes!
In a metal bowl resting over a saucepan of steaming water (you only want steam, not water, to make contact with the bottom of the bowl), melt the cocoa butter. Remove the bowl from the saucepan as soon as all of the cocoa butter has melted. Add the coconut oil and let the residual heat melt it. Add the vegetable oil and gently mix with a spatula.
Measure the pea protein and salt out in a spouted, heatproof cup. Whisk in the boiling water until the powder has completely dissolved. Transfer the pea protein/water mixture to a high-powered blender or food processor, add the vinegar, and put the melted oil mixture into the spouted measuring cup (work in batches if necessary; don’t overfill the cup). With the blender or food processor running, slowly pour the oil in a thin stream into the pe protein mixture. Once all the oil is in, continue to mix for another 30 seconds.
Transfer the butter to a dish (one that has a cover), cover, and refrigerate until fairly firm (solid, but not hard), about 3 hours. Transfer the butter to your stand mixer bowl and beat it with the paddle attachment until it looks lightly whipped and creamy (like whipped dairy butter), about 4 minutes. The butter is now ready to use. For standard sticks of butter, lay out eight small sheets of parchment, divide the butter into eight ½-cup (114g) logs, and wrap them individually in parchment. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
NOTE:
If you would like a hint of coconut flavor, use unrefined cold-pressed coconut oil. If you don’t want any coconut flavor, use refined coconut oil.
Excerpted from Good & Sweet. Used with the permission of the publisher, Avery. Copyright © 2022 by Brian Levy.