| Vegan Crock Pot Stew and Homemade Vegan Butter [message #1727]
||Thu, 01 September 2016 21:59
Registered: September 2015
Vegan Crock Pot Stew|
Homemade Vegan Butter
1/2 cup Silk Soy milk (Non-GMO/Organic),
1-1/2 teaspoon apple cider vinegar ( Fresh Lemon Juice instead may have to use 1 tsp instead)
1 teaspoon salt (optional)
1-1/2 cup coconut oil (melted unrefined optional)
1/3 cup avocado oil or olive oil
1/2 cup Lecithin Granules
Another Homemade Vegan Butter Version: http://www.forkandbeans.com/2015/07/11/vegan-butter-substitu te/
Ingredients: C- Cup Tsp- Teaspooon
•1 1/2 c. melted refined coconut oil (not extra virgin coconut oil)- For those who don't want the taste of the coconut oil and make sure it's organic
•1/2 c. nondairy milk (unsweetened)
•1/4 c. canola, grapeseed, or light olive oil
•1/2 tsp. sea salt
•2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount). If don't want soy can buy Now Sunflower Liquid Lecithin
1.Place all the ingredients in a blender and process at medium speed for about 1 minute.
2.Pour into container of choice--something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).
3.Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening.
This glorious butter substitute will keep in the refrigerator for 3-4 weeks or many months in the freezer.
Personally I still add some lemon juice to see how it goes with this version.
[Updated on: Fri, 02 September 2016 17:56]
Report message to a moderator