Artisan vegan butter? Ok, real talk. Before making this I never thought “artisan” was a word that would enter my vocabulary. When talking about food no less! Because I always associated “artisan” food with someone more (insert myriad of adjectives here: grown-uppy, sophisticated, chef-y, skilled).
But no. I get it now. This could just be called vegan butter. But it needs to be described as artisan. Not because I’m a finely skilled maker of vegan butter. Because I’m not. This was my first time making it. Or because I suddenly “grew-up”. Because I will forever be playing grown up (I’m a child inside, see this post, 12th picture down).
But because when I first tasted this creamy vegan butter, I could picture myself on a French country hillside. Surrounded by sweetly scented wildflowers. Spreading this lush butter on a crusty baguette. Eating it with fresh juicy apricots and pears so ripe that the sticky sweet juices coat my hand.
A glass of wine in hand (and I don’t even drink!). The setting sun’s last rays casting long shadows across the small rustic wooden dinner table covered with breadcrumbs. My butter knife clinking against the plate as I repeatedly pick it up and put it down to have more of this creamy white butter. Maybe Yann Tierson is there playing some classical French jams with an accordion. You know, because all my French imagery comes from movies with a soundtrack.
So that. That is why this butter is not just vegan butter, but artisan vegan butter. If Earth Balance is currently your butter of choice. Trust me. You will be blown away by how delicious this is. Butter will go from just something you spread on stuff to its own separate food group.
It’s also incredibly easy to make this coconut oil based butter at home. This was my first ever attempt at making butter and it came out perfectly. I’m at the moment really in love with the idea of buying less staples like this and making it myself. I have aspirations of being a vegan homesteader you see. But a lazy one. This vegan butter recipe fits the bill. The recipe is from Miyoko Schinner at Artisan Vegan Life and was posted as a video by Richgail at ASTIG Vegan.
Artisan Vegan Butter by Miyoko Schinner
posted with permission from Miyoko Schinner.
- 1 cup of REFINED* organic coconut oil, liquified
- 1/2 cup almond milk (or any non-dairy milk)
- 1/4 cup canola oil (or any mild oil)
- 1 1/2 tsp of lecithin granules (Miyoko uses 2 tsp of liquid lecithin but I only had granules)
- 1 tsp apple cider vinegar
- 1/2-1 tsp salt
* refined coconut oil will not give the butter a coconut flavor/scent
Throw everything into a blender and blend for about one minute to ensure that the liquid stuff is properly blended with the oils (that is what the lecithin is for). Pour into a container and let set in the fridge.
Ours has kept well for a couple of weeks in a mason jar. Here I put it on fresh-from-the-oven skillet cornbread (from Veganomicon). I don’t normally use that much butter on a single piece of cornbread, but I wanted to make sure you could actually see it (did you know it’s really hard to photograph melting butter?). It spreads easily and melts nicely when spread on hot food stuffs.
In the original video, Miyoko mentions that this butter is extremely customizable. Just imagine. You can whip it, make it thicker, make it thinner, incorporate herbs and flavors, make it less salty or more salty…
After having made this, I am now anxious to get my hands on Miyoko’s book, Artisan vegan Cheeses. Now excuse me, I must go find something else to eat with this butter. Oooh la la!