I realized after my first scary time making this butter that it would be fast, simple, and far, far, far less messy, if I tripled the recipe.

I bake a great deal for vegan outreach and as a means of fundraising so I use each batch of butter up quickly, but even if you bake once a year, this will work for you. This butter freezes beautifully.

Here is my demystification of Mattie’s superb recipe:

Decide what mold you will use for your butter. I use a Tovolo extra large mold since it measures out to six 1/2 cup cubes. This makes it so easy to measure for recipes. I have also used star and heart shaped molds and emptied vegan cream cheese containers.

Ingredients.

3/4 cup plus 2 tablespoons soy milk
1 tablespoon apple cider vinegar
1 rounded teaspoon salt

1 jar 14 FL. oz. jar refined coconut oil (it is fine to use unrefined though it will have a very coconutty taste)
3 tablespoons canola oil
1 tablespoon liquid soy or sunflower lecithin
3/4 teaspoon xanthan gum

Directions:

Curdle the milk by adding the vinegar and salt, and set aside for about 10 minutes.

Warm the jar of coconut oil in the microwave for about 40 seconds. Please make sure to remove the metal lid first! When it is softened enough to be easily removed from the jar, add it along with the canola oil to a food processor. Process until smooth.

Add the curdled soy milk, the lecithin, and the xanthan gum to the processor, and process for two minutes, scraping down the sides half way through.

When the butter is smooth, pour into your mold, and freeze for a couple of hours. Pop the butter out of the mold, and store in freezer proof bags or closed containers.

Your butter will last for about a week in the refrigerator. It will last for a year in the freezer.

– Linda Nelson