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.
8tbsp Almond Flour
10tbspunsweetened cashew milk, (I use almond milk)
1 1/2tsp Nutritional yeast (optional)
1/2 – 1tsp Pinksalt
1tspcoconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
4Tbsp.olive oil or rapeseed oil
1cup Refined coconut oil, melted
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.
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.
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.
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.
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.
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
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
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
In a large mixing bowl, mix the dry ingredients and set aside.
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.
Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
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.
Use a spatula to fold the whipped aquafaba into the batter, remember gently.
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.
Cover the cooked pancakes with a clean tea towel when you cook the others.
Serve with nut cream and fresh berries when it is still warm.
Cool Down by Refreshing Homemade Elderflower Cordial
Hi everyone! What’s the temperature in your country?
We are soaking in a heat wave in England by the temperature jumped up to 29°C to 31°C in these few weeks. Still can’t see the sign to lower from the weather forecast. We can’t complain about it cause we had been through a long cold, damp and icy winter. The globe weather was going to extremely cold or sweating hot.
Since I’m making more Vegan more than before. An egg is the one that difficult to skip. I try to dig in the internet world when I have time. Lots of bloggers using the flax ‘egg’, same as I do for my cake baking. Or another choice should be the tofu, also I have put my hands on the tofu scramble ‘egg’ before.
Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂
To make guacamole is ripe avocados and salt. A little lime or lemon juice to balance the richness of the avocado. Then add chopped coriander, chillies, garlic if you want. To making perfect and creamy guacamole is using good, ripe avocados.
Vegan Roasted Chickpeas Caesar Salad with Parmesan Cheese & Cashew Dressing
This post supposed to be out before weeks ago. But I forgot about it.
Unfortunately, it rains all day today.
It has been a lovely, sunny weather in England. We’ve been very busy working in our garden. Thanks for the warm temperature, reaches to 30°C in the daytime. My vegetable patches work really well. All the salad leaves, spinach, beetroot and strawberry plants… they are doing lush and brilliant. Continue reading →