Good day lesser beings!
While I wish I could legitimately say ‘bask in the genius that is (pause for effect) me’ regarding my fabulous BUTTER recipe, I can’t. Alas, this particular creation is not born of my vast intellectual prowess.
However, I can pass along the recipe.
I made BUTTER today and it was so… so… (I wish I knew more words) fabulous! So do you want to know what I had for dinner tonight? Toast with BUTTER! Don’t tell my nutritionist Lisa because she’ll give me the stink eye if she finds out that’s all I had for dinner tonight. On the flip side, it is raw butter.
It looks like BUTTER, it tastes like BUTTER and it acts like BUTTER. I made a big batch today and what I couldn’t scrape out of the food processor I used on my toast and I thought I’d died and gone to BUTTER heaven.
You see, one of the many challenges about becoming a vegan is learning to do without the things I was so accustomed to as a carnivore. Amongst them, BUTTER.
Butter plays an interesting role in most people’s diets and we don’t even realize what a staple it is until it becomes unavailable. From baking to basting, to sautéing to spreads, butter is an essential ingredient in cooking.
Rye toast made from homemade or freshly purchased bread slathered in butter is a wonderful treat, as is a baked potato with butter or popcorn with lots of butter. It’s so useful I didn’t realize how much I’d miss it until I could no longer use it.
But thanks to the interweb and its vast stores of knowledge, I need not suffer any longer.
Part of the reason why this recipe is so good is because it acts just like real butter, both when baking and cooking, and most importantly when used on toast. For baking especially, having a substitute that acts like butter can mean the different between great or ruined dish.
The only time this recipe could pose a problem is if one let’s the butter sit at room temperature. Coconut butter (oil) tends to become a liquid sooner than regular butter at room temperature so if you live in a warmer climate and don’t air condition your house to sub-zero temperatures, the butter is liable to separate and turn back into a liquid. For some dishes this isn’t a big problem. For other dishes or for presentation purposes it could be a big deal.
Besides that, the flavor from this recipe is superb – better than every single vegan butter I’ve tried. So in this way there’s no wrong or bad. The downside to this recipe is that refined, organic coconut butter is rather expensive. Some people don’t mind using unrefined, organic coconut butter but me, I do. In fact, to me this is a cardinal sin. Butter should taste like butter and not butter flavored with coconut. While I love all things coconut, I’m a purist when it comes to butter and I’m not compromising now that I’m a vegan.
If you were to serve this to others or non-vegans, they’d know it’s not real butter but they would like it nonetheless. No one I know that has tried this has disliked it and some didn’t even notice it wasn’t real butter. Most ate it without comment.
After having made this recipe I will say that I highly recommend using liquid soy lecithin rather than the granules. I had to mail order the liquid lecithin but it was not expensive and came in a few days. And because so little is required for the recipe, you could probably make 103 batches of butter and still not run out.
Me, I am thankful beyond description I can enjoy my rye toast again for breakfast, with BUTTER!