Vegan Butter: Recipe + FAQs Regarding Margarine!

Do you like cooking with butter or spreading it on your bread? You will easily find vegan butter in all supermarkets. It is interesting to know what to pay attention to, because not all butter/margarine are vegan, even if the word ‘vegan’ is mentioned on the packaging. In this article, you will discover everything you need to know about vegan butter for cooking as well as margarine.

Vegan Butter: Homemade Recipe And The Difference Between Vegan Margarine

What is the difference between butter and margarine?

The conditions that margarine and butter must meet in order to be marketed as such are determined by law. Only butter made from animal milk can be sold under the name ‘butter’. Although soy butter is a generally accepted and widely used term, you will never find this name on the packaging.

In order to find vegan butter, therefore, we have to go for margarine. Margarine is defined as the dietary fat consisting of an emulsion mainly of the water-in-oil type obtained from edible fats or oils, of vegetable or animal origin, or of a mixture of these fat, intended to be sold as such, for spreading or for use in cooking for the preparation of food.’

Why aren’t all margarines vegan?

Depending on the definition, margarine can therefore also contain animal oils or fats. In practice, vegetable oil (often a mixture) is usually used, but on the market, there are also kinds of margarine containing fish oil.

Unfortunately, this is not the only thing to pay attention to when buying margarine. The Royal Decree on the manufacture and marketing of margarine and edible fats of 2 October 1980, which decides on the appellation, also determines which other ingredients may be present in the margarine:

‘The margarine may further also contain other foodstuffs, such as but not limited to milk whole, semi-skimmed or skimmed optionally obtained by reconstitution from milk powders thereof, and acidified or not by means of lactic starters; sugars; cooking salt; yolk of egg or egg yolk powder; milk serum or milk serum powder; aromas; food ingredients having flavoring properties; permitted additives.

Margarine can therefore contain many ingredients that are not vegan, such as:

Milk

Some kinds of margarine contain (dry) milk components, such as Milk serum powder. 

Egg

We are not aware of any kinds of margarine that contain eggs, despite the fact that it is legally allowed.

Aromas

A producer is not required to indicate the specific composition of the flavors, except when it contains an allergen. The flavors can therefore in principle always contain products of animal origin. Only the producer will be able to provide more details on this subject.

Vitamin D

Vitamin D3 can just as easily be of animal or vegan origin. Vitamin D3 is of animal origin and extracted from the fat of sheep’s wool. Vitamin D3 of plant origin is produced from lichen. The animal variant being less expensive than the vegan, it is still very often added to products. 

The origin of the vitamin is not mentioned on the packaging:

On the packaging, it is mentioned that the margarine is vegan, but the milk is mentioned in the ingredients. How is it possible? This is a good question. We don’t understand this particular case either. Fortunately, this does not happen often, but some margarine are said to be vegan, despite the fact that they contain milk. 

Which vegan butter aka margarine is vegan?

The easiest way to be sure that your butter is vegan is to look for the Vegan brand or the V-label in combination with the word ‘VEGAN’. You will realize that there are still a lot of choices!

And Now, For The Vegan Butter Recipe

A truly stunning vegan butter, with a rich and creamy taste, this butter is easy to prepare. This vegan butter recipe is made without palm oil, without preservatives and without emulsifiers.

Preparation time

15 min

Ingredients

2 C. tablespoons of mashed almond unsweetened

1 tbsp puree cashew unsweetened

8 tbsp mineral water

1 teaspoon of malted nutritional yeast

1/2 teaspoon of salt

1 teaspoon of lemon

4 C tablespoons of olive oil & rapeseed extra virgin

1 cup of neutral coconut oil

Turmeric for coloring if you wish

Equipment

Blender

American measuring doses

Pot, tray, silicone mold according to your choice

Instructions

  • Put in the blender: the oilseed purees, yeast, salt, lemon, water, and mix to obtain a very smooth mixture. 
  • Add neutral-flavored coconut oil, olive & rapeseed oil. 
  • Mix again to obtain a shiny and creamy mixture. 
  • Add a pinch of turmeric to color if desired at this stage.
  • Pour the preparation into the container of your choice, and refrigerate for a minimum of 6 hours.

Usages

  • This butter can be kept perfectly for 15 days in the fridge (or even more).
  • This butter is not suitable for frying, it contains virgin oils, which would denature them. 
  • It also contains water.
  • To keep this butter in the freezer, form cubes in ice cube trays. Then keep them in a freezer bag for 3 months and use them as and when needed.
  • You can add more salt for a 1/2 salt taste if you prefer, or not for health reasons.

Tips to make this vegan butter perfect: 

A creamy and soft product, tasty, and really easy to make vegan butter can be made at home instead of relying on dozens of brands offered in hypermarkets and organic shops for twice the price. So, here are some tips to make this butter perfect for your first time. 

  • Start by adding oilseed, almond and cashew puree. This is important for having firm, fatty and tasty butter.
  • Almond puree is a source of vegetable proteins, vitamin E, magnesium, manganese, copper and also has a strong alkalizing potential.
  • Cashew puree is lower in vegetable protein and fiber than almond puree, but it is high in copper, magnesium, and phosphorus. Cashews are rich in vitamins K and E. Its antioxidant potential is interesting and it’s content in phytosterols as well. (Mashed cashews can sometimes cause reactions in people with allergies to peanuts.)
  • Malted yeast is a remarkable natural food supplement. It is an excellent source of vegetable proteins with all the amino acids essential for our organism, a mine of essential trace elements: calcium, copper, iron, magnesium, phosphorus, potassium, sulfur, zinc, the most complete natural contribution in group B vitamins. Most interestingly, it  gives a “cheesy” taste to vegan preparations.
  • Rapeseed-Olives oil is an oil with a balanced fatty acid composition. Judiciously proportioned, it brings together the nutritional qualities of rapeseed, rich in omega 3, and olive, generous in monounsaturated fatty acids known to fight against bad cholesterol. Rapeseed gives a buttery taste to vegan preparations like vegan butter. 
  • Coconut oil is an asset in the kitchen and it is one of the easiest foods to digest. Thanks to its antibacterial action, it can overcome microorganisms implicated in certain digestive disorders. People with porous intestines will benefit from its benefits. It is the queen of fat for the ketogenic diet. For this recipe, use neutral flavor coconut oil.
  • The combination of these quality ingredients will bring hold and a greasy texture to your Vegan butter, giving the illusion of getting as close as possible to the butter. This vegan butter can be used in baking, for cakes and pies, or to melt on steamed vegetables. Do not use it in strong cooking such as frying. 

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