As someone that’s trying to become vegan, I’ve stopped eating red meat since about 2018 and I’ve been trying to cook with more veggies and tofu.
I’m an amatuer when it comes to cooking but I’m slowly gaining traction, the one thing I’d like to improve on is replacing butter with a vegan option if there is any so I thought I might as well ask here if that’s alright🤗
Best option I’ve found is to make your own. Miyoko Schinner’s recipe for “Glorious Butter less Butter” in “Real Vegan Cheese” and “The Homemade Vegan Pantry” (both excellent books) is the gold standard:
1 1/2 cups refined coconut oil
1/2 cup homemade cashew cream
1/4 cup + 1 tablespoon sunflower oil
2 teaspoons liquid soy lecithin
1/2 teaspoon sea salt
Toss everything in a blender, pour into a container, and throw in the fridge. The sunflower can be replaced with any other neutral oil, and I typically use a thick homemade soy milk in place of the cashew cream (lower environmental impact, but mostly because I’m cheap). Most store-bought soymilk won’t work for this - it’s too sweet.
Your version will wind up being softer (even cold, olive oil doesn’t harden as firmly as coconut), and olive oil is also a stronger flavor. Enjoy experimenting though - substitutions are a big part of learning to cook well, and so many recipes call for over-specific ingredients that many people are afraid to try. That attitude will go a long way to taking you past the amateur stage!
Thank you for the references and receipe~🤗
I’ll replace the cashew cream with soy milk and olive oil for coconut since we just ran out
Reads the rest of your comment
oh wait a minute…most of my ingredients aren’t exactly the same but maybe it’ll still turn out ok?
eh, I’ll give it a try anyways and hopefully provide an update sometime this week✊