I made this recipe twice, the first time it curdled and did not turn out. The second attempt turned out perfect. The changes that seemed to make the difference: I added two teaspoons of Liquid Lecithin vs the two tablespoons she indicates (if you look closely, she actually used two teaspoons). I cooled the coconut oil to just over room temp after melting it, and swapped from my blender to the nutrabullet.
FAQ & TROUBLESHOOTING FOR THE BEST BUTTERIEST BUTTER: •Coconut oil - You can use refined for a truer butter flavor or unrefined for a slight coconut flavor. You want to liquefy the coconut oil but not heat it much above its melting point. If it’s too hot, the mixture won’t emulsify and thicken. If you just want to spread this on toast, definitely get refined coconut oil for maximum butteriness. In a cake or something it probably won’t matter too much. •Other liquid oil - You can use any other oil that is liquid at room temperature and edible. If you plan to cook with the butter make sure your liquid oil is also safe for heating. Any flavor of this oil will come out in the butter so the best choices are mildly flavored - sunflower oil, canola oil, or extra light olive oil. These are also safe oils for heating. I recommend sunflower as it’s the most buttery of all. •Milk - You can use any vegan milk of your choice, homemade or store-bought. Any flavor of the milk with be present in the butter so it’s best to use mildly flavored milks such as soy, cashew, or almond. I recommend homemade cashew cream for the most buttery butter. To make cashew cream, blend 1 cup of water with 1/3 cup of raw cashews on high in vitamix for about one minute until its smooth and creamy - let this cool before making butter. •Lecithin - There is no substitute for lecithin. It’s required to emulsify the milk with the oils. It’s not hard to find at health food stores, in the dietary supplement section of grocery stores, or online. You can get sunflower or soy lecithin, either one will work the same for this recipe. Do yourself a favor and get the liquid kind, it works much easier than the granules/powder. She misspeaks in the video but it’s actually 2 TEASPOONS of liquid lecithin or 6 TEASPOONS of granules (although you may need up to 8 teaspoons of granules as per her recipe in her book). If it’s not coming together, turning creamy white, and thickening like mayo or lotion, then you likely need more lecithin (or to cool the blender and the oil, more on that later). It’s a very healthy food supplement so don’t worry about adding more. Either form of lecithin is simply added to the blender and requires no other preparation. •Vinegar - This is optional for if you want a cultured butter flavor, but it does add more flavor in general which vegan butter can sometimes lack. •Salt - Optional! Depends what you’re using it for but for your basic breakfast butter I definitely recommend adding it for the most buttery butter. •Blending - Do not blend on high, blend on medium. A vitamix will quickly warm up on high, and we know we don’t want to heat the mixture or we will keep liquefying and separating it, which is the opposite of what we want! Or do yourself a HUGE favor and make this instead with an immersion blender in a jar - it emulsifies much easier and much faster, there is no risk of heating, it’s much easier to clean than a blender full of butter, and you can make a smaller batch if 2 cups of butter is too much. This is my biggest tip honestly! I can’t believe she doesn’t recommend an immersion blender for the creamiest dreamiest butteriest butter. •Cooling - Once it’s emulsified, put it in the fridge right away to set and prevent it from separating. You can store in the fridge for 3-4 weeks or much longer in the freezer. If you put it in the fridge and come back to find it separated you can let gently liquefy it if necessary and try adding more lecithin and/or blending better (with an immersion blender 😉). If your mixture becomes to warm to emulsify, it may be necessary to cool it some and blend again. Hope this helps! This isn’t a beginner vegan recipe but it’s not impossible if you’re careful. Don’t give up on this one! Butter is the last thing a lot of people would give up and this recipe is perfect to show them they can still have delicious, spreadable, meltable, bakery butter with healthy, natural, inexpensive ingredients. Good luck!
Thank you for the tips- I'll definitely try it with my emulsion blender! I found out in another video that her book calls for yogurt instead of vinegar. Have you tried it this way and, if you did, do you have a preference between the two? Personally I'm leaning towards trying it with yogurt for the probiotics and taste.
@@batty_babette Yes in her book she says if you want cultured probiotic butter then you can use plain nondairy yogurt instead of vegan milk, in equal parts. Alternatively for the just the flavor you can use 1 tsp vinegar or lemon juice. I personally have never tried either way, I always just use vegan milk, and I feel it tastes very similar to her store-bought butter, especially since butter is used in small amounts with other foods. I suspect using yogurt might help for anyone having trouble emulsifying since store-bought vegan yogurt always has added thickeners and emulsifiers. I personally wouldn’t rely on it for probiotics, since again you use such small amounts. I’d rather just eat the yogurt! But it also likely increases the shelf life since it’s cultured. Hope this helps!
1/12 cups refined coconut oil, 1/2 cup alternative milk, 1/2 cup oil (olive, avocado, coconut etc. I don’t use canola) 1 tsp acv 2 tsp liquid or 6 tsp powdered lecithin salt to taste. I wish people would include their amounts!!!!
My boyfriend and I just became aware of the impacts of palm oil and was disappointed to find out all vegan butters on the market contain some kind of palm oil :( im so glad I came across this video and will be trying it this weekend!
I'm amazed she has her products in major stores now! I almost went to target because it's the only brand that doesn't use ANY palm oil, I'm so grateful for this video, Thanks Miyoko
I’ve had this recipe saved for ages, so when I used the last of my Smart Balancd today, I finally made it. OMG! If I’d known it tasted this good, I’d have made it when I first saw this video five years ago! How these ingredients make this amazing butter taste - and how it tastes so dramatically different than Smart Balance which has most of the same ingredients - is beyond me. But I grew up eating butter and I still have it once in a blue moon, usually when I’m out somewhere, and this isn’t just close to tasting like real butter, it tastes like it 100%. In fact, I don’t know how, but it tastes “MORE butter than butter.” I made myself sick scraping the bowl and licking spoons off, and I still want more! LOL
I just made it . SIMPLY GREAT !!! Tastes, looks, feels like butter without the SINS and it is done in a jiffy . Used native olive oil but the taste IS BUTTER . Amazing !
I love Miyoko! She sounds like, and slightly resembles my Aunt. I could watch and listen to her talk all day long! Love this, and can't wait to make the vegan butter!
Miyoko, you are an angel on this earth... I've learnt that people that took so many benefits from your idea and creative and original work have decided to keep you off of your own right place at the head of the company you've founded! This is so disgusting... And when I see you so peacefully living your life, helping animals, making your recipes without attaching too much importance to this horrible situation, i say that you are a friend, because you are an inspiration to us all! I pray the Divine Mother to hug you and that her angels bring you JUSTICE! You're gonna win ! 💃🏽 Much love to you and your magnificent little tribe. ❣🙏🏽🌻❤🔥
I couldn't find any refined coconut oil so I just used the extra virgin type. The butter came out tasting great! a little like coconut because its not refined but still great. I will never use butter again.
Thank you! Tastes just like butter, only better! No milky taste, of course I used unsweetened almond milk & on the homemade bread , warmed. I used the food processor with the plastic blades instead of metal; does that make a difference?? Now I know I get the iodine in the sea salt I used. Love not having to go to the store for butter or milk as almond milk lasts longer! And healthy. I used olive oil. Love it!
+PoIsOnDiVx you either use refined or unrefined coconut oil, listen again, it's short. That makes all the difference and answers your question. I believe it's " refined coconut oil.
Us vegans are so thankful for you not to mention how grateful the animals are for and your team thank you so much for sharing, ,,,just made the butter accidentally used regular coconut oil so it tastes like coconut but that's ok cause I'm getting ready to make jaclyn forbes' peanut butter cookies and I will use it for that! She is on you tube miyoko if you want her pb cookie recipe! Xoxo
Wow amazed this is a whole new world for us our 9 month baby boy is severely allergic to dairy and eggs all these amazing alternatives are life saving for my boy thank you so much for all your hard work can't wait to try it!
I am so happy i found this recipe. The best vegan butter i've ever tried. And i've tried so many recipes, non was good. Since i found out this recipe i am doing only this way. Thanks for sharing!
I just love Miyoko. I ordered her artisan cheese book Tues., and I can't wait to get it. Cheese and bread are my downfalls. I LOVE cheese, and I miss it, so hopefully this book is full of recipes I will make. I also have Julie's cookbook,"The Vegan Diner", and it's full of wonderful recipes. I have made a few of them, and they all were delicious. The pot roast recipe really fooled me, but it was wonderful. Knowing these two ladies are around, as well as others I have subscribed to on youtube,they all have made the transition to veganism much wasier than I thought it would be. Thank you Miyoko!!!!!!!!!!!!!!!!!!!
I just bought some lecithin... i can't wait to try this!.... Ok. Now it's a day later after my initial comment and I have a batch chillin in the fridge. I tell ya, I dipped my finger in the stuff before it hardened and it was DELICIOUS!!! Very much like butter... slightly tangy and salty and creamy. I can't wait to heat up some rolls and eat buttered rolls for dinner. I never bought earth balance because it was too expensive. This is WAY cheaper!
Martina Weiss yeah. I bought it at a local health food store called Golden Grocer. It was only about $6 and will probably last me a long long time. I had heard that granules worked just as well. I've made three batches of this butter so far. still loving it.
Hey hey! Great video!! I'm really amazed and really touched by witnessing the lengths people go through to spare animals from cruelty and hopefully encourage and maintain thriving wild habitats on this earth! If I may ask, is it alright to use canola oil instead of coconut oil? Where I'm from, we're mostly peanut, canola or sunflower oil kind of people. Thanks!
+Elise Wong It won't set up like a butter if you use canola, peanut, or sunflower oil. If you were to put regular coconut oil in the fridge, it will set up hard, like butter. When combined with the other ingredients, you get that flavour.
thanks for the reply. Funny thing, we have lots of coconut here but not much of solid coconut oil. I manage to find and it's really expensive and in small amount. We have coconut oil but in liquid form -.-
I love this, I made similar recipe butter tonight. We shall see how it tastes tomorrow. It did smell like butter while I was making it. I used soy lecithin powder and unrefined coconut oil.
Hi! How did you use the lecithin powder? Did you put it directly or did you prepare it in some way before you put it in the blender? and did it work the same as the liquid? thanks!!
Turned out really well with the coconut milk (Original) and the garlic powder. Also used Avocado oil in place of the canola oil and it worked really well. Just made a basic salted butter just now with the same tweaked recipe, hopefully, it comes out good also.
I have been trying to not only replicate Miyoko's Cultured Butter but also improve it. I think the lecithin gives the butter a chemically after-taste. Update: I found the best vegan butter recipe is here ruclips.net/video/DjdXc58AUgE/видео.html
I will definitely try her recipe! I tried a different one the other day and it was not bad but getting the residue out of the Blender was a real struggle!! water and dish soap weren't enough! has anyone a Tip how to Clean the Blender afterwards??
I made it once and it was FABULOUS, the next two times I tried it separated. :( I used a different brand of unsweetened soy milk from the 1st batch, but that's the only difference I can tell. Anyone have this problem? How did you fix it?
I think its the milk. I have the same problem when making vegan mayo. It only works with fresh milk, and with 2 or 3 brands. The milk can make a lot of diffrents
In the video you say 2 tea spoon of liquid lecithin but just as your adding it to the blender you say 2 table spoons. Can you just clear that up for me because I can't wait to make this vegan butter but want to make sure I've got the right measurement . Thank you so much for sharing this recipe.
This is great! thank you!, one question, when you give the alternative to make a harder butter, are those options (Replace 1/4 cup of melted coconut oil with 1/4 cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons) or should I do the 3 together?)
Thank you :D I will try out! I wanted to ask, can I use xantan gum or something insted using lesitin? And what about substituting soy milk for almond milk? Best wishes!
Two teaspoons lecithin, right? You said “two teaspoons” then “two tablespoons” but watching closely, you do measure it out with the smaller of the spoons in your hand. 🌝
You say two tablespoons of liquid lecithin but you seem to be using a teaspoon as in the video the tablespoon is sticking out behind your teaspoon. Which should we be using????
Has anyone substituted Coconut oil with Avocado oil instead? Almost all vegan butter recipes use Coconut oil and I’m avoiding this ingredient for its really high content of saturated fat.
liquid lecithin is which 2 tablespoons or 2 teaspoons because you say both. first you stay two teaspoons then you say two tablespoons. which is it??????????????????????
This is great!! I'm actually going to use this as a substitute for the butter in a cookie recipe I like(I already have the egg substitute) One question instead of the lecithin how much lemon juice should I use? Is there a certain amount or is it according to taste? Unfortunately I can't find the lecithin powder or liquid in any of the stores I went to so I have to use lemon juice instead...
***** the thing is i saw a comment buy the uploader that said you could substitute lecithin with lemon juice...i can't find it cause it's been so long but i remember it clearly saying 'substitute'.
Thank you for this amazing recipe! I have a question, could I use another plant-basex milk (like almond milk or oat milk) instead of soy milk, as I can't eat anything that contains soy? I hope it's possible, I don't want to miss making this butter 🌸❤
I followed this to the T and I used 6 tablespoons of powdered lecithin and mine turned out a really, unappealing flat brown colour. Can I use less powder with the same effects or should I switch to liquid? Tastes great, but I can’t give away brown bricks of “butter” HELP!
I love that u talked about saving the orangutans w no Palm oil! thank u for this recipe!
I made this recipe twice, the first time it curdled and did not turn out. The second attempt turned out perfect. The changes that seemed to make the difference: I added two teaspoons of Liquid Lecithin vs the two tablespoons she indicates (if you look closely, she actually used two teaspoons). I cooled the coconut oil to just over room temp after melting it, and swapped from my blender to the nutrabullet.
FAQ & TROUBLESHOOTING FOR THE BEST BUTTERIEST BUTTER:
•Coconut oil - You can use refined for a truer butter flavor or unrefined for a slight coconut flavor. You want to liquefy the coconut oil but not heat it much above its melting point. If it’s too hot, the mixture won’t emulsify and thicken. If you just want to spread this on toast, definitely get refined coconut oil for maximum butteriness. In a cake or something it probably won’t matter too much.
•Other liquid oil - You can use any other oil that is liquid at room temperature and edible. If you plan to cook with the butter make sure your liquid oil is also safe for heating. Any flavor of this oil will come out in the butter so the best choices are mildly flavored - sunflower oil, canola oil, or extra light olive oil. These are also safe oils for heating. I recommend sunflower as it’s the most buttery of all.
•Milk - You can use any vegan milk of your choice, homemade or store-bought. Any flavor of the milk with be present in the butter so it’s best to use mildly flavored milks such as soy, cashew, or almond. I recommend homemade cashew cream for the most buttery butter. To make cashew cream, blend 1 cup of water with 1/3 cup of raw cashews on high in vitamix for about one minute until its smooth and creamy - let this cool before making butter.
•Lecithin - There is no substitute for lecithin. It’s required to emulsify the milk with the oils. It’s not hard to find at health food stores, in the dietary supplement section of grocery stores, or online. You can get sunflower or soy lecithin, either one will work the same for this recipe. Do yourself a favor and get the liquid kind, it works much easier than the granules/powder. She misspeaks in the video but it’s actually 2 TEASPOONS of liquid lecithin or 6 TEASPOONS of granules (although you may need up to 8 teaspoons of granules as per her recipe in her book). If it’s not coming together, turning creamy white, and thickening like mayo or lotion, then you likely need more lecithin (or to cool the blender and the oil, more on that later). It’s a very healthy food supplement so don’t worry about adding more. Either form of lecithin is simply added to the blender and requires no other preparation.
•Vinegar - This is optional for if you want a cultured butter flavor, but it does add more flavor in general which vegan butter can sometimes lack.
•Salt - Optional! Depends what you’re using it for but for your basic breakfast butter I definitely recommend adding it for the most buttery butter.
•Blending - Do not blend on high, blend on medium. A vitamix will quickly warm up on high, and we know we don’t want to heat the mixture or we will keep liquefying and separating it, which is the opposite of what we want! Or do yourself a HUGE favor and make this instead with an immersion blender in a jar - it emulsifies much easier and much faster, there is no risk of heating, it’s much easier to clean than a blender full of butter, and you can make a smaller batch if 2 cups of butter is too much. This is my biggest tip honestly! I can’t believe she doesn’t recommend an immersion blender for the creamiest dreamiest butteriest butter.
•Cooling - Once it’s emulsified, put it in the fridge right away to set and prevent it from separating. You can store in the fridge for 3-4 weeks or much longer in the freezer. If you put it in the fridge and come back to find it separated you can let gently liquefy it if necessary and try adding more lecithin and/or blending better (with an immersion blender 😉). If your mixture becomes to warm to emulsify, it may be necessary to cool it some and blend again.
Hope this helps! This isn’t a beginner vegan recipe but it’s not impossible if you’re careful. Don’t give up on this one! Butter is the last thing a lot of people would give up and this recipe is perfect to show them they can still have delicious, spreadable, meltable, bakery butter with healthy, natural, inexpensive ingredients. Good luck!
Thank you for the tips- I'll definitely try it with my emulsion blender! I found out in another video that her book calls for yogurt instead of vinegar. Have you tried it this way and, if you did, do you have a preference between the two? Personally I'm leaning towards trying it with yogurt for the probiotics and taste.
@@batty_babette Yes in her book she says if you want cultured probiotic butter then you can use plain nondairy yogurt instead of vegan milk, in equal parts. Alternatively for the just the flavor you can use 1 tsp vinegar or lemon juice. I personally have never tried either way, I always just use vegan milk, and I feel it tastes very similar to her store-bought butter, especially since butter is used in small amounts with other foods. I suspect using yogurt might help for anyone having trouble emulsifying since store-bought vegan yogurt always has added thickeners and emulsifiers. I personally wouldn’t rely on it for probiotics, since again you use such small amounts. I’d rather just eat the yogurt! But it also likely increases the shelf life since it’s cultured. Hope this helps!
@@katefazio1515 It does a lot! Thanks so much for replying!
Thank you so much for all these great tips, very much appreciate it. Will make this vegan butter soon.
1/12 cups refined coconut oil, 1/2 cup alternative milk, 1/2 cup oil (olive, avocado, coconut etc. I don’t use canola) 1 tsp acv 2 tsp liquid or 6 tsp powdered lecithin salt to taste. I wish people would include their amounts!!!!
Is it 1/12 or 1 1/2?
What powdered can be used to replace lecithin?
Rae a she said 1 1/2Cup in the video
@@raesah9519 Powdered lecithin (6 Tablespoons) can be used to replace liquid lecithin, she said.
She said 2 tsp of liquid lecithin and then 2 tbsp when she was pouring. How much did you use?
When I made mine I added turmeric to it for the health benefits as well as color
So happy to have found this today! I buy Miyoko's Vegan Butter and just love it! Now I can make my own. Thank you, Ladies!!!!
My boyfriend and I just became aware of the impacts of palm oil and was disappointed to find out all vegan butters on the market contain some kind of palm oil :( im so glad I came across this video and will be trying it this weekend!
chls_ beauty How'd it go?
Sorry, but coconut oil is no better than palm oil.
@@dpsdps01 It’s OK in moderation and coconut olive oil is better because Pamel destroys habitats of wildlife coconut oil does not.
I'm amazed she has her products in major stores now! I almost went to target because it's the only brand that doesn't use ANY palm oil, I'm so grateful for this video, Thanks Miyoko
This butter is soooooooo great!! My eternal gratitude to Miyoko and everydaydish!! ♥♥♥♥♥
I’ve had this recipe saved for ages, so when I used the last of my Smart Balancd today, I finally made it. OMG! If I’d known it tasted this good, I’d have made it when I first saw this video five years ago! How these ingredients make this amazing butter taste - and how it tastes so dramatically different than Smart Balance which has most of the same ingredients - is beyond me. But I grew up eating butter and I still have it once in a blue moon, usually when I’m out somewhere, and this isn’t just close to tasting like real butter, it tastes like it 100%. In fact, I don’t know how, but it tastes “MORE butter than butter.” I made myself sick scraping the bowl and licking spoons off, and I still want more! LOL
I just made it . SIMPLY GREAT !!! Tastes, looks, feels like butter without the SINS and it is done in a jiffy . Used native olive oil but the taste IS BUTTER . Amazing !
Doubt (x) 🖋
I just made this recipe, but omitted the vinegar. Still tastes amazing and even my carnivore husband loved it!!
I love Miyoko! She sounds like, and slightly resembles my Aunt. I could watch and listen to her talk all day long! Love this, and can't wait to make the vegan butter!
Just ordered 2 of Miyoko's cookbooks today. The pantry and cheese making ones. Can't wait for them.
Love this butter!....and the best part is cruelty freeeeee!
Miyoko, you are an angel on this earth... I've learnt that people that took so many benefits from your idea and creative and original work have decided to keep you off of your own right place at the head of the company you've founded! This is so disgusting... And when I see you so peacefully living your life, helping animals, making your recipes without attaching too much importance to this horrible situation, i say that you are a friend, because you are an inspiration to us all! I pray the Divine Mother to hug you and that her angels bring you JUSTICE! You're gonna win ! 💃🏽 Much love to you and your magnificent little tribe. ❣🙏🏽🌻❤🔥
I couldn't find any refined coconut oil so I just used the extra virgin type. The butter came out tasting great! a little like coconut because its not refined but still great. I will never use butter again.
I made mine with the virgin as well and Loved it
Thank you guys for sharing your experience !
you can get the refined coconut oil on amazon
Just buy it in a grocery store. Everyone has it.
Miyoko does it again! :)
i am really amazed...I am also vegan and will try as soon as I can
not only the content is useful but also the superb humorous personality that wins all the admiration.,
Thank you! Tastes just like butter, only better! No milky taste, of course I used unsweetened almond milk & on the homemade bread , warmed. I used the food processor with the plastic blades instead of metal; does that make a difference?? Now I know I get the iodine in the sea salt I used. Love not having to go to the store for butter or milk as almond milk lasts longer! And healthy. I used olive oil. Love it!
I love the smell of dairy butter, does this version smell like dairy butter or more like a margarine? I am going to try it.
does it smell like coconut? I'd like to try it but I can't stand coconut taste or smell either :(
+PoIsOnDiVx you either use refined or unrefined coconut oil, listen again, it's short. That makes all the difference and answers your question. I believe it's " refined coconut oil.
Us vegans are so thankful for you not to mention how grateful the animals are for and your team thank you so much for sharing, ,,,just made the butter accidentally used regular coconut oil so it tastes like coconut but that's ok cause I'm getting ready to make jaclyn forbes' peanut butter cookies and I will use it for that! She is on you tube miyoko if you want her pb cookie recipe! Xoxo
Wow amazed this is a whole new world for us our 9 month baby boy is severely allergic to dairy and eggs all these amazing alternatives are life saving for my boy thank you so much for all your hard work can't wait to try it!
You're my favourite vegan chef Miyoko and that butter looks so real
I am so happy i found this recipe. The best vegan butter i've ever tried. And i've tried so many recipes, non was good. Since i found out this recipe i am doing only this way. Thanks for sharing!
I just love Miyoko. I ordered her artisan cheese book Tues., and I can't wait to get it. Cheese and bread are my downfalls. I LOVE cheese, and I miss it, so hopefully this book is full of recipes I will make. I also have Julie's cookbook,"The Vegan Diner", and it's full of wonderful recipes. I have made a few of them, and they all were delicious. The pot roast recipe really fooled me, but it was wonderful. Knowing these two ladies are around, as well as others I have subscribed to on youtube,they all have made the transition to veganism much wasier than I thought it would be. Thank you Miyoko!!!!!!!!!!!!!!!!!!!
This is the BEST butter I have ever had. Thank you for sharing this recipe!
I've ordered my soy lecithin and my refined coconut oil, I can't wait to make my own vegan butter!!!
I buy miyokos butter and it's delicious! I should make my own now that the recipe is available
I just bought some lecithin... i can't wait to try this!.... Ok. Now it's a day later after my initial comment and I have a batch chillin in the fridge. I tell ya, I dipped my finger in the stuff before it hardened and it was DELICIOUS!!! Very much like butter... slightly tangy and salty and creamy. I can't wait to heat up some rolls and eat buttered rolls for dinner. I never bought earth balance because it was too expensive. This is WAY cheaper!
My dinner consisted of warm rolls and the vegan butter...soooooo close to real butter flavor and SO decadent!
calonstanni did you buy the Liquid Lecithin? if so where did you find it? I bought granulated soy Lecithin ...hope that's Kind of the same she used!
Martina Weiss yeah. I bought it at a local health food store called Golden Grocer. It was only about $6 and will probably last me a long long time. I had heard that granules worked just as well. I've made three batches of this butter so far. still loving it.
calonstanni thank you for your fast reply!
calonstanni how long did it take to harden? Mine is still soft after being in the fridge for a day
Thank you for this very easy recipe! I can't wait to try it some time ^_^
Omg I love you!
Thanks for sharing!!❤️
nice job I like the ingredients you use enjoyable video have a nice day
Thank you for sharing! I have made mounds of this butter and it came out beautifully.
OH MY GOODNESS!! I am going to be so busy this weekend. =-)
This butter is amazing!!!
Great video. Thank you so much for this recipe and tutorial.
Hey hey! Great video!! I'm really amazed and really touched by witnessing the lengths people go through to spare animals from cruelty and hopefully encourage and maintain thriving wild habitats on this earth!
If I may ask, is it alright to use canola oil instead of coconut oil? Where I'm from, we're mostly peanut, canola or sunflower oil kind of people. Thanks!
+Elise Wong It won't set up like a butter if you use canola, peanut, or sunflower oil. If you were to put regular coconut oil in the fridge, it will set up hard, like butter. When combined with the other ingredients, you get that flavour.
thanks for the reply. Funny thing, we have lots of coconut here but not much of solid coconut oil. I manage to find and it's really expensive and in small amount. We have coconut oil but in liquid form -.-
Oh that'll set up just fine. Have you ever put the liquid stuff in the fridge?
oh no.. it was always in room temperature. I'm going to give that a try! Thanks so much, Dino!!!
stefanos2691 It's called fractionated coconut oil. We have it here in the States too. I always stay away from it because I'm scared of it lol.
I love this stuff! So easy to make and so delicious! This has packaged vegan butter beat hands down!
I made this, and it was so good! I’m totally ok with buying her butter now :)
Her stuff is way too expensive. Just make it at home.
mind...blown!!! looks so easy!
Lovvvvvvvve your channel! You're a life saver!
I love this, I made similar recipe butter tonight. We shall see how it tastes tomorrow. It did smell like butter while I was making it. I used soy lecithin powder and unrefined coconut oil.
Hi! How did you use the lecithin powder?
Did you put it directly or did you prepare it in some way before you put it in the blender? and did it work the same as the liquid? thanks!!
I put it directly in the blender. But the butter did not taste so good. It was too coconutty. Now I am going to make it with refined coconut oil.
Love ur videos. Miyoko u r so cute and funny. Will have to try. Looks amazing
Nice lady and nice voice, thanks for this recipe!
can't wait to try this
Added a little garlic powder and doubled the recipe and so far so good, We'll see when it comes out of the fridge :)
Also used Coconut milk
Turned out really well with the coconut milk (Original) and the garlic powder. Also used Avocado oil in place of the canola oil and it worked really well. Just made a basic salted butter just now with the same tweaked recipe, hopefully, it comes out good also.
Love the butter! 💙🙏
"the you know what" i love you! you are so funny! i laughed out loud.
I came here to find out about the "u know what!" What is it??? Lol
Great recipe
This lady rules
I have been trying to not only replicate Miyoko's Cultured Butter but also improve it. I think the lecithin gives the butter a chemically after-taste.
Update: I found the best vegan butter recipe is here ruclips.net/video/DjdXc58AUgE/видео.html
AMAIZON this is a great butter thanks
Looks Amazing - I will do it too !!!
Thank you. Top chef.
I use sunflower lecithin because the soy kind is gmo.
Silicon is only used for Silicon Valley, as I have been told. The pan you’re using is silicone. 😘
I will definitely try her recipe! I tried a different one the other day and it was not bad but getting the residue out of the Blender was a real struggle!! water and dish soap weren't enough! has anyone a Tip how to Clean the Blender afterwards??
Hot water and soap? Maybe vinegar added?
mmmmmmmmmmmmmmm I can't wait to make this!
Yeeeesss now i know what i did wrong at my butter. I will so make this because the store bought vegan butter is way to salty
I’m getting your book !
I made it once and it was FABULOUS, the next two times I tried it separated. :( I used a different brand of unsweetened soy milk from the 1st batch, but that's the only difference I can tell. Anyone have this problem? How did you fix it?
I think its the milk. I have the same problem when making vegan mayo. It only works with fresh milk, and with 2 or 3 brands. The milk can make a lot of diffrents
Wonderful .. thank you
I am definitely going to try this recipe. Are you the maker of the wonderful vegan cheeses I buy from MOM ‘s organic market? I love it!
Sorry lecithin granules powder 🙏🏻thank you sooo much 😍
Wow this looks amazing.. can we use this butter for cooking like sautéing of vegetables...
Is there any substitute for lecitin. ??
Do you even know what lecithin is?
It's like asking "is there a substitute for oil in this butter?!" like the fuck no! That's what it's made out of!
nowonmetube shut the fuck up dumb ass and rest that lonely brain cell you have left
If you're trying to avoid soy you can use sunflower lecithin
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Can this margarine be made with something other than SOY milk?
I can't have soy.
Cashew milk is what Miyoko uses on her store brand butter.
The peach was for the next guest's recipe. Oops!
Hi! In tropical countries coconut oil is naturally liquid, so, do you think this recipe will work?
if you put it in the refrigerator, it will harden. I live in south Florida so I know what you mean.
+Rebecca Spratling thank you!
THANKS FOR RECEPY:)) CAN I USE SOME OTHER "LACTO FREE MILK"? I CANT USE SOY... :( WOULD IT WORK WITH ALMOND MILK OR OTHERS??
Yes it will work with any alternative milk
Can't find lecithin!!!! Need an alternative!
You can find it on Amazon US - amzn.to/2WZbPfp
I luv butta!
When I make my butter, it always, always separates. Does the temperature of my ingredients matter? Can I be over blending?
In the video you say 2 tea spoon of liquid lecithin but just as your adding it to the blender you say 2 table spoons. Can you just clear that up for me because I can't wait to make this vegan butter but want to make sure I've got the right measurement . Thank you so much for sharing this recipe.
Miyoko, does it matter in this recipe whether I use liquid lecithin from sunflower seeds or a soy-based one? Thanks for all the great vegan ideas!
Very creative, thanks for sharing! How long will this last?
This is great! thank you!, one question, when you give the alternative to make a harder butter, are those options (Replace 1/4 cup of melted coconut oil with 1/4 cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons) or should I do the 3 together?)
Can you use other milks like almond or coconut?
Yes you can
It's very good with almond milk
Thank you :D I will try out! I wanted to ask, can I use xantan gum or something insted using lesitin? And what about substituting soy milk for almond milk?
Best wishes!
Thank you I was wondering if I could use sunflower oil
How long can it stay in the fridge?
Two teaspoons lecithin, right? You said “two teaspoons” then “two tablespoons” but watching closely, you do measure it out with the smaller of the spoons in your hand. 🌝
It is indeed two teaspoons.
Here's the written recipe: www.everydaydish.tv/videos/miyoko-shinners-vegan-butter/
You say two tablespoons of liquid lecithin but you seem to be using a teaspoon as in the video the tablespoon is sticking out behind your teaspoon. Which should we be using????
Has anyone substituted Coconut oil with Avocado oil instead? Almost all vegan butter recipes use Coconut oil and I’m avoiding this ingredient for its really high content of saturated fat.
liquid lecithin is which 2 tablespoons or 2 teaspoons because you say both. first you stay two teaspoons then you say two tablespoons. which is it??????????????????????
Can i just skip lecithin?,
Can use cocoa butter as an alternative
This is great!! I'm actually going to use this as a substitute for the butter in a cookie recipe I like(I already have the egg substitute)
One question instead of the lecithin how much lemon juice should I use? Is there a certain amount or is it according to taste? Unfortunately I can't find the lecithin powder or liquid in any of the stores I went to so I have to use lemon juice instead...
***** the thing is i saw a comment buy the uploader that said you could substitute lecithin with lemon juice...i can't find it cause it's been so long but i remember it clearly saying 'substitute'.
+shay yahalomi Lecithin is an emulsifier. Lemon juice just can't do that job.
shay yahalomi the comment was to substitute lemon juice for apple cider vinegar.
I am bit confuse on 2 tables spoon or 2tea spoon of liquid lenth thin.
Hello thanks for this wonderful recipe, however I cannot find lecithin over here could I substitute with agar agar? Thanks
There is enough lecithin in soy milk to make mayo so there maybe enough that the recipe might work without it. Give it a try and see.
WHAT? there's lecithin in soy milk and that's how it makes mayo? ....huh- mind blown!
I know. mine was too, but not nearly so much and making mayo from the water off garbanzo beans.
thanks about the lecithin can i use any sort of lecithin as i found all different once
Yes u can use almond milk. Its actual better and healthier to use almond than soy. U should stay away from soy at all cost.
Thank you for this amazing recipe! I have a question, could I use another plant-basex milk (like almond milk or oat milk) instead of soy milk, as I can't eat anything that contains soy? I hope it's possible, I don't want to miss making this butter 🌸❤
Yes, you can! Hope you've tried it already. Not sure about oats, but almond and cashew milks work great. I stick to cashews myself.
Looks great. Why wouldn't it taste like coconut if you used coconut oil? Thanks
11you11 Refined coconut oil is tasteless. I wouldn't want my butter to taste like coconut, as I would use it as regular butter.
Thank you for the recipe. Can I skip the lecithin?
Can I use potato starch in place of the lecithin?
That looks like way more than 1 1/2 cups of coconut oil.
I followed this to the T and I used 6 tablespoons of powdered lecithin and mine turned out a really, unappealing flat brown colour. Can I use less powder with the same effects or should I switch to liquid? Tastes great, but I can’t give away brown bricks of “butter” HELP!
What if I don’t have lecithin
I have a lot of trouble with my butter separating during blending. I am using the right about of lecithin. Any suggestions as to why?
Hello, is it possible to substitute the lecithin? For me is impossible to find in my country.. thank you
No, you need the lecithin which is an emulsifier not a thickener. Lecitina de Soya.
Thanks I got the lecithin
Where did you find it?
Hello! I have a question....why do you add lecithin? I'm new to cooking vegan food