This is a recipe from veganbaking, before it seems to have been translated, but in order to index the convenience, or here to record again. This vegetable butter, I have used many times in the cake and bread results are very good Oh, compared to the outside to buy macaroons to be much safer, no hydrogenated vegetable oils, and has a unique coconut flavor Oh.

Ingredients

Soymilk 1/4 cup + 2 teaspoons

Apple Cider Vinegar 1 teaspoon

Salt 1/4 teaspoon + 1/8 teaspoon

Coconut Oil 1/2 cup + 2 tablespoons +1 teaspoon

Canola Oil or Sunflower Oil 1 tablespoon

Soy Lecithin 2 and 1/4 teaspoons (1 teaspoon if it is a liquid) <

Xanthan Gum 1/4 tsp

Homemade Vegetable Butter/Vegetable Cream

Pour the soy milk, apple cider vinegar, and salt into a cup, mix, and let sit for 10 minutes

Thaw and melt the coconut oil in the microwave, then cool it down to room temperature, and wait until it is about to solidify, but not quite, before you can use it. After thawing, you can put it in the refrigerator to speed up the cooling process.

Place the prepared coconut and canola oils in a food processor and pulse until smooth

Then pour in the soy milk mixture from step 1, along with the soy lecithin and xanthan gum, and continue to pulse for about 2 minutes, scraping down any solution that has stained the walls of the mixing cup to make it thoroughly homogenized.

Pour the blended liquid into a container, an ice lattice is a good choice, and then put it into the freezer to freeze into a solid can be

Tips

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

2. I'm now writing about the original foreigner's original ingredients, I usually make two large ice lattice with three times the amount of stockpile (large ice lattice online have I'm not sure if I'm going to be able to buy it.)

3. If you put the vegetable butter in a vacuum-sealed container and put it in the freezer, it can be stored for 1 month, or put it in a plastic bag and put it in the freezer, it can be stored for 1 year

4. This is basically an equal amount of butter and cream that can be substituted for butter and cream in any recipe, and it works very well.

5. Xanthan gum is a natural additive extracted from corn, play the role of fusion of various materials, can make the liquid thickening, in addition to making vegetable butter, can also be used in ice cream instead of eggs, but the amount of really save, the household to buy a subpackage can be added to the xanthan gum, be sure to add the xanthan gum immediately after the high-speed mixing, because the xanthan gum will be very quickly coagulation, be sure to pay attention to.

6. If you use granular soy lecithin, it may dissolve a little slower, then put the lecithin first, stirring until fully dissolved, in the put xanthan gum stirring for 2 minutes

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