Spreadable Olive Oil Vegan Butter
Another great vegan butter recipe for your pantry.
Yes, I promised there will be more and there is definitely more. Here is yet another vegan butter recipe that you will be crazy about. And it will definitely not hurt to have several options to choose from. It just makes you have a broader perspective with regard to food.
I love the idea of having different choices for vegan butter. And I personally love Banana Vegan Butter which I posted a week ago. But this recipe is as equally as delightful as the banana vegan butter. I also shared one that I found and posted in this site which is out of coconut, the Coconut-Oil Based Regular Vegan Butter. You might like this way better than the banana vegan butter or the Coconut-oil based vegan butter. So to each, his own, right? I won’t judge
And just like the other recipes I have shared, this is super easy to make and can last you a number of days, that is if you are not that big of an eater. So try it out and tell me which one you like better.
Check out the recipe below.
Spreadable Olive Oil Vegan Butter Recipe
¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
4 grams fleur de sel, Maldon salt or regular salt (if you don’t have a scale, use ¾ + ⅛ teaspoon regular salt)
¼ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
¼ cup + 1 Tablespoon extra virgin olive oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
Curdle your soy milk
Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
Mix your Vegan Butter ingredients
Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure it and add it and the olive oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it’s mixed. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
Transfer the Vegan Butter to a mold so it solidifies
Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 3 minutes then scrape down the sides with a spatula. Process for 3 additional minutes. This lengthy processing time is to allow the salt to dissolve completely. Pour the mixture into a shallow jar or other container and place it in the freezer to solidify with the lid removed so it solidifies as quickly as possible. A 7 ounce wire bale glass jar or similar container works well. The Vegan Butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 1 year. Makes about 1 cup (215 grams), or 8 fluid ounces Spreadable Olive Oil Vegan Butter.
A Very big thank you to veganbaking.net for this amazing recipe.