I found my answer on Vegan Baking, where Mattie combined soy milk, coconut oil, lecithin and a little magic to create a great-tasting, cholesterol (and animal) free "stick" ideal for baking or softening for morning toast. I added a dash of butter flavouring for extra oomph, and was thrilled with the results - not exactly like dairy butter, but boy was it close! It even fooled the mixture of butter-holics and die-hard vegans I served it to - they thought I had snuck in the real deal!
Shared with Gluten Free Fridays and Gluten Free Wednesdays
Adapted from Vegan Baking
Makes 1 cup, 48 tsp (215g)
5 tbsp unsweetened plain soy milk
1 tsp apple cider vinegar
½ tsp Kosher salt
130 g refined (flavourless) coconut oil
1 tbsp canola oil
½ tsp butter flavouring
1 tbsp soy lecithin granules
¼ tsp guar gum
- Mix soy milk, vinegar and salt in a cup and let stand 10 minutes.
- Heat the coconut and canola oils just until barely liquid (you need them to be as close to room temperature as possible).
- Add to a food processor along with the soy milk mixture, butter flavour, soy lecithin and guar gum.
- Process for 4 minutes, scraping down the sides halfway through.
- Pour the mixture into a mould and place it in the freezer for 1 hour.
- Store it in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 year.
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 12.2 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 0.0 g