Adapted from a recipe by vegan pioneer, Miyoko Schinner, this recipe makes a beautiful plant-based butter than cooks and tastes just like the real thing.
If you haven't tried Miyoko brand products yet - you're seriously missing out. After becoming vegan in the mid 1980's, Miyoko Schinner made waves in the community with her first cookbook Now and Zen Epicure, and restaurant in San Francisco by the same name. Her vegan foods are known for their innovation and ability to recreate the classic flavors and textures. She's been a driving force within the vegan community for constant improvement - even receiving investments from her biggest competitors.
Through Miyoko Schinner's many cookbooks and her online blog, shes graced us with these recipes so that we might make them at home or buy them in the store! I love this concept because sometimes you wanna make something homemade and sometimes you just don't. Either way, we can support this phenomenal vegan woman by spreading both her gospel and her butter.
This recipe was adapted to be nut-free and made with oat milk RIGHT before Mikoyo, herself, released an oat milk version of her cashew butter. I like to think that we, two powerful & intelligent women, are on the same wavelength. The recipe that was the original inspiration for ours can be found in Miyoko's Homemade Vegan Pantry. What I love most about this recipe is that it's fairly simple to make, contains no palm oil, and can be totally customed to whichever milk you prefer. Here's Miyoko, herself, making her original recipe.
When I make this recipe, I typically pour it into a silicone butter stick mold that has a lid. This is totally not a necessity. You can pour this butter into practically any container and use it. One thing you will need is either an immersion blender or regular ol' pitcher style blender. Personally, I find that the immersion blender works a lot better at keeping everything emulsified before popping in the freezer. If your emulsion starts to break once you pour it, it will look like it's starting to curdle. In most cases, just take a fork and mix it back together in the container. Once the butter is set, you can move it to the refrigerator! You can also store extra butter in the freezer to prolong shelf it's life.
In our version of this butter, not only do we use oat milk, but we also use powdered sunflower lecithin. It's easier to find that liquid sunflower lecithin, less messy and keeps everything soy-free for our friends who're avoiding it. I also add a touch of nutritional yeast for flavor and we use avocado oil for its naturally neutral but buttery qualities.
Cultured Plant-Based Butter
Original author: Miyoko Schinner
Modified by: Megan Thompson Aston
Time: 10 mins
Yields: About 32 oz of butter or about 8 sticks
1 1/2 coconut oil, refined
1/4 cup avocado oil
1 1/2 tsp apple cider vinegar, raw
1/2 cup plant milk ( I really like using oat milk)
3 tbsp sunflower leitchin, powdered
1 tbsp nutritional yeast
1/2 tsp sea salt + to taste (optional)
In a large mixing bowl or blender, add plant milk, apple cider vinegar, nutritional yeast, sunflower lecithin, & sea salt.
Blend until fully combined and the liquid as a gold tint to it.
Add all your oils to the milk mixture.
Blend on high until it's emulsified and looks like creamy butter. It should have the look and consistency of a body lotion. This should only take a few seconds but give it at least a good minute or two to make sure the emulsion is strong.
Once your butter is done, pour into your molds, place a top on it, and pop it in the freezer.
While you can totally use liquid coconut oil, I have found that the emulsion is more stable with solid but soft coconut oil.
If your emulsion starts to break while pouring your butter, use a fork to quickly stir it back together in your mold.
I find that putting the butter immediately freezer before transferring it to the fridge is your best bet to quickly solidify your butter and keep that creamy emulsion from breaking while it sits.
This butter is pretty hard right out of the fridge. Just like real butter, take it out and allow it to soften before serving it.
This butter works best as a spread or as cooking fat. Due to the high liquid content, it can make butter heavy baked goods come out a little different than expected. For example, I haven't had good luck using this as a base for buttercream frosting.