This is going to be a short little post on probably the most important thing in baking – butter. So how do we handle this essential part of baking when we go vegan?
If you have spent any amount of time on this blog, you will know how I feel about Miyoko’s butter recipe. If you are new to my blog – I just love it! I touched on vegan butter a little bit in my post Intro to Vegan Baking but it is such a huge part of this blog, I felt it needed it’s own 15 minutes of fame.
Follow the video below to make Miyoko’s butter. I usually make a double batch and freeze them in an ice cube tray. Then I have 2 tablespoon sized servings ready for any recipe.
- If I want to have more of a “sweet cream” type butter, use sweetened vanilla almond milk. I really like this in frostings and caramels.
- It is also important to use refined coconut oil so you don’t get that coconut flavor (don’t use virgin).
- I get this large bottle of Liquid Lecithin on Amazon, and it lasts forever.
You also can buy the butter in most grocery stores now if you don’t have the time to make your own. But this is my go-to on everything from frosting to bakes to spreading on bread, it’s an all around excellent recipe. Thank you Miyoko!!!!