Vegan Aquafaba Butter

By jeenikeen

This butter-substitute spread comes together in about 60 seconds and is similar to the commercial vegan “butter” spreads like those made by Earth Balance. Aquafaba refers to the cooking liquid – not the soaking liquid – from dried chickpeas, or the liquid from canned chickpeas.

Ingredients

• 1/3 cup solid coconut oil, preferably refined
• 4 teaspoons canola or rapeseed oil
• 3 tablespoons aquafaba (see headnote)
• 2/3 teaspoon apple cider vinegar or lemon juice
• 1/3 teaspoon salt (optional)
• Pinch ground turmeric (optional)

Details

Adapted from washingtonpost.com

Preparation

Step 1

Melt the coconut oil in a small saucepan over low heat, then remove it from the heat and allow to cool to room temperature. Stir in the canola or rapeseed oil.

Combine the aquafaba and vinegar or lemon juice in a Mason jar or similar container and begin blending with an immersion (stick) blender. It should start to thicken within just a few seconds, so begin pouring the oil mixture into it slowly, and continue blending until it thickens into something resembling mayonnaise.

At this point, taste it to see whether it needs salt; if it does, add the 1/3 teaspoon. Mix in the turmeric, if using, to give the vegan butter a little color.

Scrape the mixture into a container; refrigerate uncovered overnight or until firm. Once it's firm, you can cover it and refrigerate or freeze, as needed.