We’ve played around with making our own plant based butter many times but never quite got it right, using shea butter, cacao butter but it never just seemed to be right. Recently I saw a video online and thought I’m going to try this. Miso in butter might sound crazy but it really works. Lecithin is an emulsifier that binds the milk and the coconut oil together to form that wonderful creamy taste. It melts like butter and tastes like butter!
Vegan Butter
We’ve played around with making our own plant based butter many times but never quite got it right, using shea butter, cacao butter but it never just seemed to be right. Recently I saw a video online and thought I'm going to try this. Miso in butter might sound crazy but it really works. Lecithin is an emulsifier that binds the milk and the coconut oil together to form that wonderful creamy taste. It melts like butter and tastes like butter!
Takes 10 minutes
Serves 400
Ingredients
- 150 ml plant milk Happy Pear Oat Milk
- 200 ml coconut oil (odourless so there is no coconut flavour)
- 1 tbsp white miso
- 2 tbsp lecithin (we used soy)
- 1 juice lemon
- 1/2 tsp salt
Instructions
- Melt the Coconut Oil: Place the coconut oil in a saucepan. Heat the saucepan on high until the coconut oil is fully melted.
- Blend the Ingredients: Into a blender, add the melted coconut oil, 150ml plant milk, 1 tbsp white miso paste, 2 tbsp lecithin, juice of 1 lemon, and 3/4 tsp salt. Blend the mixture until it becomes super smooth, ensuring the lecithin is fully incorporated.
- Pour and Set: Once the mixture is blended and smooth, pour it into a large bowl, or divide it into a few smaller butter bowls. Place the mixture into the refrigerator and leave to set overnight.
- Enjoy Your Vegan Butter: After the butter has set overnight, remove it from the fridge. The butter is now ready to use. Spread it on your favourite dishes and enjoy the buttery taste!
