Adapted and simplified by Lynn Halpern from this recipe at veganbaking.net. There’s a lot of great recipes and information on that site. Check it out.
½ cup soymilk
2 tsp lemon juice or apple cider vinegar
1 cup refined coconut oil
¼ cup liquid oil (canola, grapeseed, safflower, avocado, olive, etc.)
½ tsp salt
1 tsp butter flavor*
2 tsp liquid soy or sunflower lecithin
Mix soymilk with lemon juice or vinegar in blender or food processor and let sit for 10 minutes. Add salt, butter flavor, and lecithin to soymilk mixture. Place liquid oil in blender or food processor (add more or less oil to change consistency – you may then want to vary the amount of coconut oil accordingly). Add soymilk mixture to blender/processor. Melt coconut oil until just liquefied, either in the microwave or on the stovetop. Add to blender/processor and “churn” until well blended. Transfer to container of choice and refrigerate. Makes about 1 ¾ cups.
*I use vegan natural butter flavor from naturesflavors.com. You can also use artificial butter flavor that you can find in the extract section of the supermarket.
Note: Refined coconut oil is used so the butter does not have a coconut flavor. If you don’t mind the coconut flavor, than go ahead and use unrefined if you like.
“Honey” Lavender Butter
1 cup Vegan Butter
2 Tbsp “Just Like Honey”*
2 Tbsp Dried Lavender Flowers, chopped
“Just Like Honey” is truly amazing. I don’t know how they achieve that honey flavor. I have only found it online and you can buy it from the manufacturer, Suzanne’s Specialties, or from other online retailers. You can also make it with any other liquid sweetener – agave, rice syrup, BeeFree Honee (made from apple juice concentrate), maple syrup or make your own.
Roasted Garlic and Herb Butter
1 cup Vegan Butter
5 (or more, according to taste) Cloves of Roasted Garlic
2 Tbsp Italian Seasoning
Substitute truffle oil for canola or other liquid oil