Plain vegan butter and 3 flavored butters

Perfect for baking, cooking, frying, sauteing or spreading on your bread, this vegan butter is heaven! You guys asked so much and I’ve made it! Vegan butter plus a bonus; Three flavored vegan butters! This plain vegan butter I have made in the video is perfect for your sandwich, for cooking and for baking The first one is roasted garlic, thyme, and lime butter, then a walnut and cranberry butter and finally, my favorite of them all, a bloody Mary butter, made with sun-dried tomatoes, horseradish, and Tabasco. Total lush! Lots of love!
• FOR THE PLAIN BUTTER:
• 1/2 cup vegetable milk
• 1/3 cup of any vegetable oil of your preference
• 2 teaspoons apple cider vinegar
• 1 teaspoon of salt
• 1 and 1/2 cup of unscented coconut oil, melted
• 1/2 cup soy lecithin granules
• FOR THE LEMON, THYME AND ROSTED GARLIC BUTTER:
• 2 cloves of garlic
• zest of 1 lemon
• a bunch of fresh thyme
• pinch of salt
• FOR THE WALNUT CRANBERRY BUTTER:
• 1/4 cup of crushed walnuts
• 1/4 cup of minced dried cranberries
• FOR THE BLOODY MARY BUTTER
• 1/4 cup of minced sun dried tomatoes
• 1/3 teaspoon celery salt
• 1/2 teaspoon of horseradish
• 1/2 teaspoon of Tabasco (or less if you prefer milder a flavor)
• A pinch of salt

Instructions

  • 1.
    FOR THE PLAIN VEGAN BUTTER:
  • 2.
    Combine all the ingredients in a high-speed blender and blend for about 3 minutes, starting from low speed then increase to maximum.
  • 3.
    Put the butter in 2 or 3 containers and refrigerate for at least 4 hours.
  • 4.
    FOR THE LEMON THYME AND GARLIC BUTTER:
  • 5.
    Drizzle two unpeeled garlic cloves with olive oil, wrap them in aluminum foil and roast them for 20 minutes at 360F. Add the roasted garlic to a mortar and pestle with the thyme, a pinch of salt and the lemon zests and crush it until becomes a rough paste.
  • 6.
    Add the butter to a parchment paper or aluminum foil, wrap it sausage style and put it in the fridge for at least two hours.
  • 7.
    FOR THE WALNUTS BUTTER:
  • 8.
    Incorporate the minced walnuts and dried cranberries with the butter, mix and wrap it like the later flavored butter. Refrigerate for at least 2 hours
  • 9.
    FOR THE BLOODY MARY BUTTER:
  • 10.
    Add the minced sun-dried tomatoes, the celery salt, the Tabasco, the salt, and the horseradish to a bowl, add the butter, mix until all is incorporated and proceed to warp like the latter butter.
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