On 1/5/2018 2:49 PM, Sqwertz wrote:
> On Fri, 5 Jan 2018 09:31:33 -0800 (PST), Cindy Hamilton wrote:
>
>> And that's why I posted the worst recipe I could easily find that
>> was a croquette with no eggs, and baked.
>
> Whew. I was going to say something about that recipe but I thought
> maybe you were serious. I was rolling my eyes as soon as I saw the
> first ingredient: "Vegan Butter" - which we've known as "margarine"
> for the last 75+ years.
>
> -sw
>

Vegans are not all happy with margarine. Maybe these chemicals are better.

Regular Vegan Butter Recipe - Coconut Oil Base
Yield: 1 cup (215 grams), or the equivalent of 2 sticks

¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you cant find coconut vinegar,
substitute with ½ teaspoon apple cider vinegar so the total is 1
teaspoon apple cider vinegar)
¼ + …› teaspoon salt

½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil

1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼
teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + …› teaspoon psyllium husk powder
1) 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.
2) 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 canola
oil to a food processor. Add the soy milk mixture, soy lecithin and
xanthan gum to the food processor. Process for 2 minutes, scraping down
the sides halfway through the duration.
TIP: 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.
3) Transfer the Vegan Butter to a mold so it solidifies.
Pour the mixture into a mold and place it in the freezer to solidify. An
ice cube mold works well. It should be ready to use in about an hour.
Store Vegan Butter in an airtight container in the refrigerator for up
to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.