Choose plant milk that is high in protein that is not soy, follow this simple recipe & clear instructions, and you’ll create the best Soy Free Vegan Butter!
I started to make vegan butter a few years ago and posted the recipe in early 2018. Later, I made cultured vegan butter that I use for foods that don’t require too much heat. I enjoy them both very much.
However, I noticed that the vegan butter was splashing a lot when I heated it up for popcorn or for cooking in general. I thought about the possible reasons and to realize that there was a lot of water in the milk I used.
How do I eliminate the water in the milk?
Well, I use the same method I use to make tofu. I curdle the milk first, then use the curd to make vegan butter
What do I use to curdle the milk?
Simple, there are a few options for commercial solutions on the market, but I prefer fresh squeezed lemon juice and apple cider vinegar instead—they both work great.
With my first vegan butter recipe, I curdled the milk while it was still cold and it worked fine. When I tried heating the milk first, it turned out to be better. So I adjusted the recipe and have been making it this way ever since. With this method, I notice that the butter lasts longer in the fridge.
Besides using soy milk, now I tried with other kinds of nut milk too.
Why?
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