Nina's Vegan Aquafaba Butter 16.000

Scott Suchman for The Washington Post

Oct 5, 2015

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.

If you can, use refined coconut oil, which has a somewhat buttery flavor. If you are using aquafaba that is already salted, taste the mixture as you blend it before adding more salt.

Make Ahead: The aquafaba butter needs to be refrigerated (uncovered) overnight. It can be refrigerated for up to 2 weeks and frozen for up to 6 months.


Servings:
16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes about 16 tablespoons

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)

Directions

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.

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Recipe Source

Adapted from the Danish blog Plantepusherne.dk.

Tested by Kristen Hartke.

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