this post was submitted on 05 Nov 2024
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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
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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✊