So you like Earth Balance, eh? Wait until you try this!!! I’ve been meaning to make my own vegan butter for months now, but it hasn’t been high on my agenda as most recipes call for a few ingredients I didn’t have, mainly soy lecithin. But this recipe?? Well, I had all of those ingredients in my fridge! I know you’re probably tired of hearing about aquafaba by now, but this recipe just proves it can do anything. Don’t forget to check out the Facebook group for other great recipes.
The lovely Nina at Plante Pusherne gave me permission to share this recipe here, but be sure to check out her blog for the original! She gives a lot of helpful tips and information that I’m not including here, especially for some ingredient substitutions.
This truffle herb version is amazing spread on bread or tossed with pasta (how I used it!)
Adapted from Plante Pusherne
• 3 tbsp aquafaba
• 1/3 cup + 1 tbsp refined coconut oil
• 1 tbsp + 1 tsp white truffle olive oil
• 1/8 tsp lactic acid
• 1/3 tsp kosher salt
• 1-2 tbsp chopped fresh herbs (I used thyme, rosemary, and oregano)
1. Begin by leaving aquafaba to warm to room temperature in a tall, narrow container. Add salt and lactic acid.
2. Heat coconut oil in the microwave until melted, about 30 seconds. Add truffle oil.
3. Place immersion blender in the aquafaba and begin blending. Slowly pour the liquidified oil into the aquafaba while continually blending, making sure any oil is fully emulsified before continuing.
4. When oil is completely emulsified the mixture should look thick and white, like mayo. Stir in any fresh herbs and refrigerate for an hour or two until solid.
Nina states on her post that it may be less spreadable than regular butter – I found it is a bit flaky, but leaving it out for a few minutes before trying to spread it helps a lot! Comment below if you try this awesome recipe, and be sure to rate her 5 star recipe back on the original page!