Easy, spreadable VEGAN BUTTER | The Vegan Good Life with Miyoko

The Vegan Good Life Homemade Spreadable Butter

We’ve all heard that water and oil don’t mix, but that’s exactly what buttery spreads are. The key to combining the two is usually an emulsifier, lecithin. Here, we substitute aquafaba, the starchy water from a can of chickpeas, as a more accessible emulsifier, albeit weaker than lecithin itself. No worries, though -- the key to making this whip into creamy, buttery goodness is all about process and temperature of the ingredients. If you don’t have a thermometer, no problem – the process can fix it all even if the mixture doesn’t emulsify immediately.

6 tablespoons non-dairy milk, unsweetened, cold from the fridge
1 tsp. apple cider vinegar
1 ¼ cups refined coconut oil, melted (weigh), around 80 degrees F (26 degrees C)
¾ cup liquid oil of choice, cold (freeze for a couple of hours prior to using)
¼ cup aquafaba (chickpea water), cold from the fridge
½ to 1 teaspoon salt (to taste)

Mix the milk with the vinegar and let sit for two to three minutes to acidify and thicken. Combine all of the ingredients in a blender and process until emulsified, creamy, and thick. If it doesn’t come together, no need to fret; just pour it into a dish and put it into the freezer for about an hour. When it starts to solidify around the edges, pour it back in the blender and re-process. It should emulsify then.

Pour the mixture into a storage container and store in the refrigerator. This keeps for 3 to 4 weeks and can be used for toast, cooking, and some baking (works for cakes, muffins, and some cookies; not as great for flaky pastries as the water content is too high).

[daichelletaylor]

Really Love this recipe! 😋 It's important to know that when you're emulsifing, you will get better results the first time by making sure all the ingredients are the same temperature. It doesn't matter what temperature, they just need to be the same or within 10 degrees of each other. That's why everything came together perfectly when you placed everything in the fridge. I normally will let all my ingredients come to room temperature first, then emulsify when I'm making my creams, lotions, hair moisturizers, etc. That way I don't need to bother with checking the temperature. It's okay if the coconut oil (or shea butter, coco butter, wax, etc) is still solid. Also, when you're emulsifing, it's important to add you're water based ingredients first, turn on the blender, then slowly add the oil based ingredients; being careful not to over mix. This can be done vice versa as well. It just depends on what tools you have as this can be done with a hand mixer as well (add oil based ingredients, mix, then pour in water based ingredients while mixing). I look forward to watching more of your videos any trying this tasty butter!✌🥰

[SooperToober]

So delighted you’re creating content on your channel - have all your books (zen epicure; vegan pantry; artisan vegan cheeses)! You’re the real article when it comes to why vegan!

[tulabead]

Your HOMEMADE PANTRY book is incredible and a must have for any chef. You are the best !

[asdfasdf]

Wow the legend herself. I have had just about every one of her Miyokos products and they are insane!!! The BEST!!!

[puggirl]

I've been obsessed with this butter ever since I tried it at a friends home. I slowly learned how it is made reading about other peoples attempts to make it. I'm so glad you put this tutorial up. I did buy sunflower lecithin but you have to buy such a large bottle and it doesn't seem to last in the cupboard so I'm glad to see other emulsifiers are able to be used. I've found that there is a nice plant based milk by the company Forager. It's a fermented liquid cashew milk that is rich and creamy and it doesn't need the vinegar if you have a fermented milk. For good measure I leave the milk in a jar on the counter overnight before I make the butter for a slightly more fermented taste. I didn't know about the temperature thing and usually make it with everything room temp. I blend and then let it sit in the blender in the fridge to let the air bubbles the blender creates dissipate. Then pour in small jars and refrigerate and/or freeze the excess. Comes out great every time. I am trying to not eat too much seed oil so will try the avocado oil in my recipe next time as well as the aquafaba. Btw I'm not even vegan I just love the taste of this butter substitute. Thanks for developing it!

[mayap.]

I am not vegan nor looking for help cooking vegan food, but just popped in to say that Miyoko is a beautiful name and Ive always really liked it

[SamEveX]

Ahh you’re an angel for this! Supporting you on all socials ❤️ I’m so happy to see the vegan community backing you!

[beatpirate]

thank you so much! im so excited to make better health decisions for myself my family and my community including animals and the land! im excited to learn more about vegan cooking !

[consciousobserver]

Miyoko is a natural teacher! I just love listening to her talk. She is queen. 🙏

[rhiannon]

Love you sharing not only your genius with us but also your beautiful property and all your adorable residents 😊 they look so happy and well looked after!

[mary]

My husband has been making butter from your Vegan Pantry cookbook for years! It is the best!!!❤❤❤

[biancaneves]

The troubleshooting part was brilliant! I always had that problem and didn't know the reason or how to fix it.
Thanks! You'r amazing!

[DeannaWalsh]

Can’t wait to do this one. Letting you know how much I appreciate you explaining as you go along because I could also listen without even watching while I’m driving. Thank you so much.

[mariapap]

This channel is so great for us, who are thousands of miles away from accessing Miyoko's products. At least we can attempt to make them.

[teagoldleaf]

Oooh the money shot,
Seeing generous pats of butter melting on the pancakes with maple syrup
delicious 😋
Also so nice to see your happy sanctuary animals ❤
I'm excited to try your recipe. Thank you 😘

[maggiebraun]

I love your European Style, Plant Milk Butter....all of your products have changed my life. I have an adult-onset severe allergy..as in epi-pen needing allergy...to cow's milk. I grew up with all the cheeses, butter, whole milk and great ice cream. I didn't want to give any of that up. I found your products when I lived in a large city and could get them. I'm in a rural area now. So when I drive to the nearest big city...I take a cooler and get what I can. But, I've noticed that I can't always find the European Style, Plant Milk Butter. So thank you for this video!! I will continue to support you any way I can!!!! Love and Blessings to you!!!

[ZaraGurganious]

I am glad to found you in YouTube because I search it everything for 7 years after doctor told me stop use dairy from animals because of allergic.

[alreadybeenthereonce]

Pairs well with a refreshing Corona extra ;)

[BethRedwood]

Thank you for this wonderful, informative, helpful and beautifully photographed video!

[snow]

This is amazing! I knew about this but didn't know you could use aquafaba to replace the lecithin !! thank you so much :)