Vegan Butter

Vegan Butter

I have quite a few experiments to make Vegan butter and with my key lime bars before. Those two recipes adapted two different ingredients.

Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.

Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.

Wish you have happy baking, enjoy!

Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.

Vegan Butter

Ingredient: 

  • 8 tbsp Almond Flour
  • 10 tbsp unsweetened cashew milk, (I use almond milk)
  • 1 1/2 tsp Nutritional yeast (optional)
  • 1/2 – 1 tsp Pink salt
  • 1 tsp coconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
  • 4 Tbsp. olive oil or rapeseed oil
  • 1 cup Refined coconut oil, melted

Method:

  1. Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
  2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
  3. Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.

Note: 

  1. You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
  2. Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.

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Vegan Pancakes With Aquafaba for A Lazy Day

Vegan Pancakes With Aquafaba for A Lazy Day

I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.

When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!

So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!

Vegan Pancakes With Aquafaba for A Lazy Day

Ingredient: 

  • 1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Unrefined Brown sugar
  • 1 1/4 cup Nut milk of your choice
  • 1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
  • 1 1/4 tsp Apple cider vinegar
  • 1 tbsp Oil

Topping:

  • Maple syrup
  • Any fruits or berries of your choice
  • Peanut butter sauce or other nut butter
  • Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional

Method:

  1. In a large mixing bowl, mix the dry ingredients and set aside.
  2. To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
  3. Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
  4. Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
  5. Use a spatula to fold the whipped aquafaba into the batter, remember gently.
  6. Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
  7. Cover the cooked pancakes with a clean tea towel when you cook the others.
  8. Serve with nut cream and fresh berries when it is still warm.

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