Ingredients
1/4 cup soy milk + 2 teaspoons
1 teaspoon apple cider vinegar
1/4 teaspoon salt +1/8 teaspoon
1/2 cup coconut oil+2 tablespoons+1 teaspoon
1 tablespoon canola or sunflower oil
2 and 1/4 teaspoons of soy lecithin (if it is liquid, add 1 teaspoon)
1/4 teaspoon of xanthan gum
Method
1
Pour soy milk, apple cider vinegar and salt into a cup, mix and let it sit for 10 minutes
2
Thaw and melt the coconut oil in the microwave, then Cool to room temperature and wait until it is about to solidify but not completely solid before use. After thawing, you can put it in the refrigerator to speed up cooling.
3
Put the prepared coconut oil and canola oil into a food processor and beat until smooth
4
Then pour the soy milk mixture, soy lecithin and xanthan gum from Step 1, and continue stirring for about 2 minutes. During the stirring process, scrape off the solution stuck to the wall of the mixing cup to make it completely uniform.
5
Pour the mixed liquid into a container, an ice tray is a good choice, and then put it in the refrigerator to freeze it solid
Tips
1. 1 teaspoon = 5ml, 1 tablespoon = 15ml, 1 cup = 250ml
2. What I am writing now is the ingredients in the original text of the foreigner. I usually use three times the ingredients. Make two large ice trays and stock them up (large ice trays can be purchased online).
3. If you put vegetable butter in a vacuum-sealed container and refrigerate it, it can be stored for 1 month, or if you put it in a plastic bag and freeze it, it can be stored for 1 year.
4. This It can basically replace butter and cream in any recipe in equal amounts. It’s very easy to use.
5. Xanthan gum is a natural additive extracted from corn. It can blend various materials and thicken liquids. In addition to making vegetable butter, it can also be used in ice cream to replace eggs. However, The dosage is really economical. You can buy it in separate packages for home use. Be sure to stir at high speed immediately after adding xanthan gum, because xanthan gum will solidify quickly, so be careful.
6. If you use granular soy lecithin, it may dissolve slower, then add the lecithin first, stir until it is fully dissolved, then add xanthan gum and stir for 2 minutes