This is a recipe from veganbaking, which seems to have been translated by netizens before, but for the convenience of indexing, I still record it here. I have used this vegetable butter many times, and it works very well in cakes and bread. It is much safer than Margeline bought outside. There is no hydrogenated vegetable oil and it has a unique coconut flavor.

material

Soy milk 1/4 cups +2 teaspoons

Apple vinegar 1 teaspoon

Salt 1/4 teaspoons+1/8 teaspoons

Coconut oil 1/2 cups +2 tablespoons+1 teaspoon.

1 tbsp mustard oil or sunflower oil.

Soybean lecithin 2 and 1/4 teaspoon (put 1 teaspoon if it is liquid).

Xanthan gum 1/4 teaspoon

Homemade vegetable butter/cream

Pour the soybean milk, apple vinegar and salt into the cup, mix and let stand for 10 minute.

Thaw the melted coconut oil in the microwave oven, and then cool it to room temperature for use when it is about to solidify but not completely solidified. After thawing, you can put it in the refrigerator to accelerate cooling.

Put the prepared coconut oil and mustard oil into a food processor and stir until smooth.

Then pour the mixed solution of soybean milk, soybean lecithin and xanthan gum in step 1, and continue stirring for about 2 minutes. When stirring, scrape off the solution on the wall of the mixing cup to make it completely uniform.

Pour the mixed liquid into a container, ice cubes are a good choice, and then put it in the refrigerator to freeze it into a solid.

skill

1. 1 teaspoon =5ml, 1 spoon = 15ml, 1 cup =250ml.

2. What I am writing now is the ingredients in the original text of foreigners. I usually make two ice cubes with three times the amount (available online).

3. Vegetable butter can be stored 1 month if it is refrigerated in a vacuum sealed container, and 1 year if it is frozen in a fresh-keeping bag.

This can basically replace butter and cream in any recipe, and it is very easy to use.

Xanthan gum is a natural additive extracted from corn, which can harmonize various substances and thicken the liquid. In addition to making vegetable butter, it can also be used in ice cream instead of eggs, but the dosage is really low, so it can be bought home and repackaged. Be sure to stir at high speed immediately after adding xanthan gum, because xanthan gum will coagulate quickly, so be sure to pay attention.

6. If you use granular soybean lecithin, it may dissolve slowly, then put lecithin first and stir until it is completely dissolved, then put xanthan gum and stir for 2 minutes.