More butter. More better. Bryanna’s Palm Oil-Free Vegan Buttah.

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by JL Fields on January 19, 2013

Last April I made homemade vegan butter for the first time.  It rocked my world.

Yesterday I finally tried Bryanna’s Palm Oil-Free Vegan Buttah recipe.  It rocked my world even harder.

I picked up deodorized (this is important!) cocoa butter and liquid lecithin (I had everything else) and got started.

Ready to make Bryanna’s Palm-Oil Free Vegan Buttery

An hour later, this came out of the freezer.

Out of the freezer Bryanna’s Homemade Palm-Oil Free Vegan Buttery

Smashed into a jar – like a “tub” of butter.

Tub of Bryanna’s Homemade Palm-Oil Free Vegan Buttery

It melts!

Melted on toast Bryanna’s Homemade Palm-Oil Free Vegan Buttery

This batch made six squares of butter. Two are smashed into my jar, in the refrigerator. The other four are individually wrapped in wax paper and in a storage bag in the freezer.

This palm oil-free buttah is delicious!

Have you made homemade vegan butter?

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Tagged as: Bryanna’s Homemade Palm-Oil Free Vegan Buttery, palm oil, vegan butter

  • http://www.eattothebeet.com/ Nikki

    Cool! I’ve never thought about making my own vegan butter, but this looks like it would be worth trying. I love toasted bread stuffs slathered with butter. Thanks for posting :)

    • http://jlgoesvegan.com JL

      You are welcome, @nikki_w:disqus. I def. encourage you to try it – so simple and tasty!

  • mike

    Thanks for sharing this! I am going to order all the necessary supplies and try this. Question – the recipe calls for a sweetened milk substitute but I see in your pic you used PureAlmond unsweetened…..I assumed it still worked? I always have PureAlmond in the house so I’d love to use that. : )

    • http://jlgoesvegan.com JL

      Mike, EEK, you’re right! Her recipe calls for this:

      “1/2 cup soy milk, or almond or hemp milk—original, not, unsweetened, not flavored”

      but I used original, unsweetened almond milk. Oops. But it worked perfectly! ;)

    • http://jlgoesvegan.com JL

      @disqus_WhV0el2wVN:disqus

      EEK, you’re right! Her recipe calls for this:

      “1/2 cup soy milk, or almond or hemp milk—original, not, unsweetened, not flavored”

      but I used original, unsweetened almond milk. Oops. But it worked perfectly! ;)

  • http://www.betterwithveggies.com Heather Blackmon

    Oh man this looks fantastic – I think I’ll try this out!

    • http://jlgoesvegan.com JL

      @betterwithveg:disqus, you will love it!

  • Val in Australia

    I note in the comments to the original recipe by Matti, one can sub agar or ground chia for the gums, which many might prefer.

    • http://jlgoesvegan.com JL

      Thanks, @f1df460cf33765069c2183bd2de5fb18:disqus .

  • http://www.facebook.com/people/Lia-Adair/10234036 Lia Adair

    This is so silly of me, but I never even thought of MAKING my own vegan butter. I just figured I had to use coconut oil or one of those on the shelves. What a splendid, marvelous thing this is!

    • http://jlgoesvegan.com JL

      Believe me, @facebook-10234036:disqus I would have never thought of it either! The first time I tried vegan butter (last year, Mattie’s recipe) was when I heard Jasmin on Our Hen House talk about cookies a friend made with homemade peanut butter. I emailed her immediately to learn more! LOL

  • http://twitter.com/itsolivialane Olivia Lane

    OMG! Thank you!!!! I have been weary of eating vegan butter since it usually comes in plastic tubs (#toxiccity #yikes!). Also yeah, palm oil is no good. I have got to make this as soon as my vacation ends! Where did you get the exotic ingredients like xanthan gum & lecithin?

    • http://jlgoesvegan.com JL

      @twitter-197331619:disqus your local health food store should carry both!

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