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| New version of Butter-y Spread made with liquid oil and a small amount of cocoa butter or a bit more of coconut oil for a more solid texture and no separating. This works well with either soy or non-soy versions. |
In this post, have steamlined my easy, inexpensive Vegan Butter-y Spread and added a version using cruelty-free coconut oil instead of cocoa butter for those who cannot access affordable, organic, fair trade cocoa butter (especially here in Canada). It also includes a non-soy version.
I was going to post it in a revised version of the last post I did on this recipe, but I decided to keep this post relatively short and steer you to the older post if you want more info on cruelty-free coconut oil (and why that’s important) and on cocoa butter.
So here’s the post with all that info: What do I mean by “cruelty-free”?
A word about affordability:
Use organic, fair trade cocoa butter, if you can. If you live in the USA, this is a reliable vendor with decent prices– Chocolate Alchemy.
Affordable prices are harder to find in Canada, so you might want to try using an organic natural, UN-deodorized cocoa butter, which is cheaper, from a health food store [wafers or chunks]. It’s such a small amount that it may not make a difference.
Use Cruelty-Free coconut oil. In Canada, Nutiva seems to be a good buy. “Nutiva Organic Virgin Coconut Oil is unrefined, cold pressed, GMO-free, and made from fresh coconuts. All of their coconut oil products are human-picked, but look for the Fair Trade logo when purchasing.”
“If you shop at Trader Joe’s [in the USA], you might be glad to know that their coconut oil is human-picked and certified organic. In their Trader Joe’s Organic Virgin Coconut Oil, the main ingredient featured is fresh coconuts that are cold-pressed.”
(Both quotes from:
http://www.vildamagazine.com/2016/03/coconut-oil-cruelty-free/ )
So, without further ado:
Printable Recipe
BRYANNA’S NEW, EASY PALM OIL-FREE VEGAN BUTTER-Y SPREAD
Revised August 30, 2019
(Soy & Non-Soy versions; made with liquid oil and a small amount of either cocoa butter or coconut oil)
© Bryanna Clark Grogan 2019. All rights reserved.
Yield: 1 1/2 cups for cocoa butter version; 2 cups for coconut oil version
This is an inexpensive, delicious and easy-to-make butter-y spread to use on bread, toast, muffins, etc., in sauces on and cooked vegetables. It may not be firm enough to use in place of butter or solid margarine in some baking– though it often works if used in a frozen state. Frozen, both are firm and can be scraped with a knife to use on toast, etc..
NON-SOY VARIATION:
Instead of soymilk, use a non-sweet (original) coconut creamer, or you can use a creamy sort of plant-based milk that has a pleasant taste. (Rice milk is too thin).
NOTE: Silk and So Delicious brands use cruelty-free coconut products.
**NOTE: March 2020 This is an amalgamated, revised and updated version of my three previous posts on making this easy and delicious homemade vegan Butter-y Spread; and also making the clean-up much less of a hassle!
#1.) Ingredient List for Cocoa Butter Version:(see recipe intro for non-soy version)Makes 1 1/2 cups
Mix A:
1/2 cup soy milk (I used Silk Organic Original)
3/4 tsp lemon juice
1/2-1 tsp. fine salt
3/4 cup neutral tasting oil of your choice
2 tsp liquid soy or sunflower lecithin
Mix B:
1 1/2 oz.(44g) steam-deodorized organic cocoa butter, melted to make 1/4 cup
(See note on cocoa butter above photo)
1/2 tsp guar gum or xanthan gum
pinch tumeric (optional)
#2) Ingredient List for the Coconut Oil Version:(see recipe intro for non-soy version)
Makes 2 cups
Mix A:
1/2 cup soy milk (I used Silk Organic Original)
3/4 tsp. lemon juice
1/2-1 tsp. fine salt
3/4 cup liquid oil of your choice
2 tsp. liquid soy or sunflower lecithin
Mix B:
3/4 cup cruelty-free refined coconut oil, melted (See approved cruelty-free brands here.)
1 1/2-2 tsp guar gum or xanthan gum
(NOTE: More of this gum is required for the coconut oil version than the cocoa butter version because cocoa butter sets much more firmly than coconut oil.)
1/8 tsp. tumeric (optional)
Important Note: I melt the cocoa butter or coconut oil in a 1 qt. Pyrex pitcher in the microwave for a few minutes at medium power. If you prefer, place the pitcher in a saucepan with hot water and heat over medium heat until it melts. Either way, remove carefully using a potholder.
New, easier instructions (and easier clean-up, too!):
Pour the milk, lemon juice, salt, liquid oil, and the lecithin into a 2 qt. Pyrex batter bowl, or something similar. Blend briefly with a hand/immersion blender. Pour in the melted coconut oil or cocoa butter, guar or xanthan gum, and optional turmeric, if using. Immediately blend the mixture with the hand immersion blender until it is creamy and thick (work fast with the cocoa butter because it sets faster than the coconut oil version.)
Use a small silicone spatula to scoop the mixture into small shallow glass refrigerator containers with lids. Smooth the tops. Cover and refrigerate for several hours before using. You can also freeze it, or freeze it until the mixture is firm and then refrigerate.
Clean your utensils and pitchers with hot soapy water.
Makes 24 Tablespoons
Nutrition Facts, made with cocoa butter (Serving size: 1/24 of a recipe/0.5 ounces/1 tablespoon.)
Calories 84, Total Fat 9.45g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 41.29mg, Sugar 0.13g, Protein 0.15g
Nutrition Facts, made with coconut oil (Serving size: 1/32 of a recipe/0.5 ounces/1 tablespoon.)
Calories 91, Total Fat 10.3g, Saturated Fat 4.8g, cholesterol 0mg, Sodium 56g, Sugar o.2g Protein 0.13g
Enjoy!
