Category Archives: sauce

Homemade Artisan Vegan Butter by Miyoko Schinner

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).

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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.

Vegan-Butter Luminous Vegans

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.

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Artisan Vegan Butter by Miyoko Schinner

posted with permission from Miyoko Schinner.

Ingredients

  • 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

Directions

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.

Vegan-Butter Luminous Vegans

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…

Vegan-Butter Luminous Vegans

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!

Do you own Artisan Vegan Cheeses? What’s your favorite recipe from the book? Or have you made your own vegan butter before?

Blastin’ off Vegan Mofo with Cashew Cheese

This year’s Vegan Month of Food (or Vegan MoFo) is officially here. If you don’t know what Vegan MoFo is, it’s basically vegan-food-blogging on crack.  Bloggers all over the world commit to posting about vegan food at least 20 times in one month. TWENTY times!! If you’re a blogger, or anyone who has ever felt that there’s not enough time in a day, then you realize how intimidating this can be.

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I wasn’t initially planning on participating but somehow I ended up on the official list.  I have no theme. I have no plan. Unless flyin’ by the seat of my pants is considered a plan. I figure I’ll just do what I normally do but more of it. There. Plan done.

To start off my first EVER official Vegan MoFo post, I thought I would talk about one of my favorite recipes here at Luminous Vegans. One that I go back to all the time because it’s so tasty, easy and versatile…..cashew cheese!

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I’m a big vegan cheese lush but I can’t afford to always have Daiya around.  So I usually keep a batch of this savory cheese spread in the fridge to use throughout the week and it satisfies my cheesy cravings. It can be eaten alone, on bread, with veggies or in other dishes (like mashed cauliflower or stuffed shells).cashew_cheese-4672-2

It’s quick and easy to make and ready to eat right away.  The only part that takes planning is remembering to soak the cashews before hand. It’s softer and more spread-y immediately after blending, but firms up some in the fridge. These pics were taken right after blending it.

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Cashew Cheese

Ingredients

  • 2 cups soaked raw cashews, drained (A couple of hours or overnight soaking is best. But it works just as well if you soak it in hot water for 30 minutes and use a high speed blender. I use my Vitamix)
  • 2 tbs nutritional yeast
  • 2 tbs lemon juice
  • 2 tbs almond milk
  • 1 tsp tahini
  • 1/2 tbs onion powder
  • 1 tsp salt

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 Directions

Throw everything in a food processor or high-speed blender and blend until smooth. Store it in an air tight container for up to a week in the fridge.

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Raspberry Chocolate Sauce

This rich, decadent, vegan raspberry chocolate sauce made an appearance here awhile ago on pancakes. It was so good that I made it again, but this time I actually sorta paid attention to what I was tossing into the magic bullet.

Vegan Raspberry Chocolate Sauce

  • 1/2 tbs extra virgin coconut oil
  • 3/4 to 1 tbs of cocoa powder
  • 2 tbs of agave
  • 8 raspberries

I dumped all of this in our magic bullet (mini-blender) and blended it until smooth. This makes a single serving amount so it won’t blend well in a big blender. If I were to use a bigger blender I would at least double the ingredients.

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This sauce was the perfect topping for The Vegan Penny Pincher’s vegan chocolate crock pot cake, but is also delicious on pancakes, vegan ice cream or anything really! Because everything is better with chocolate.