Have you tried Earth Balance vegan butter? It is so tasty and really tastes buttery. But let’s be honest, it is very expensive. The 425-gram pack is AED30-35.
So, it was one of those mornings when I was making my favorite pesto&vegan feta toast , and I had the last bit of butter just enough for one toast. And when this happened, we were on 48 hours of lockdown. So I decided to try doing my own butter as I was pretty good at making vegan mayo. I checked a few recipes but found it very complicated. This recipe is very simple, you need 5 ingredients, 3 minutes, and 2 hours of patience until the butter sets in the fridge.
- 1 cup (200ml) refined coconut oil
- 2 tablespoons olive oil or sunflower/canola oil
- 1/2 cup (100ml) almond or soya milk
- 2 teaspoon vinegar or lemon juice
- 1 teaspoon nutritional yeast
Mix vinegar or lemon juice together with milk and let it curdle. In the meantime, melt your coconut oil and blend it with olive oil for 2-3 minutes. Add your buttermilk (pb milk+vinegar) into the oil mixture and continue blending. It will start thickening and taking creamy color. If you want yellowish color you can add a pinch of turmeric powder.
And lastly, add nutritional yeast and blend for another minute. Nutritional yeast will give a buttery taste. If you do not have it available at home, you can just add a pinch of salt and it will taste more like margarine. Once the mixture is smooth and creamy, pour it into a jar and set it in the fridge. It will be solid within 2 hours. Consume within 6 months. You can spread it on your toast or use it for cooking, enjoy!
NOTE: For making vegan buttermilk, always prefer lemon juice to vinegar. And for best results work with almond or soya milk only.