Vegan buttah redux: 2

Baking cookies for the holidays? Making treats to give as gifts? Like toast? This is the post for you!

A couple of years ago, we posted a nondairy alternative to butter, Futter, that doesn’t involve palm oil or nasty chemicals like some of the big-name nondairy margarines. It was cobbled together from two different sites with a whole bunch of our own tweaks.

We’ve been making this “king of condiments” ever since and have, along the way, discovered even more ways to make it faster, easier and better. Plus, an eagle-eyed reader (Thanks, Mandy!) recently noticed that the link to at least one of those sites no longer works. So, Adventurers, it’s time to revisit futter.

We’re not going to beat around the…buttah (ha!) too much with all the lessons learned, but there is one more two-part tip that wasn’t in the original post that saves a lot of time, mess and eliminates washing a few dishes (always welcome for those of us who hate cleaning up after our kitchen experiments).

The recipes we worked from called for cups and tablespoons of coconut oil and for warming the jar of coconut oil in a water bath. The amount of oil works out to 14 ounces, so if you buy a 14-oz jar of coconut oil, you’re golden. But what if you buy other size jars or are working with a partial jar? Well, you could scoop the oil into a measuring cup, but then you’d have to wash the cup. Nope. I always buy the same brand of oil, so every time I finish a jar, I hang on to it to zero out my scale the next time I make futter. That way I can just put the partial jar on the scale and top it off. Or if I have a full jar that’s more than 14 ounces, I can use the empty jar to measure with. That saves an extra oily measuring cup, plus the time it would take to wash it.

Ain't nobody got time for that!

Ain’t nobody got time for that!

If you’re a safety freak, you might want to skip the second part of this tip. Just look away. Scroll down. Nothing to see here.

Long after the original post, I got a fancy new oven. I call her Glory.

Meet Glory. Sigh. I love her.

One of her more fascinating features is a warming area on the cooktop. You probably know where this is headed. During my next futter-making session, I looked at the pot for the water bath that I always have to wash because I somehow end up getting oil on it, even though the oil is supposed to stay in the jar. And then I looked at that warming burner. Meh, what the hell.

It's called "kitchen-lazy," people!

It’s called “kitchen-lazy,” people!

(This part’s for you, Ma!) I did keep a close eye on it and kept touching the jar to make sure it didn’t get too hot. First, you don’t want a glass jar full of hot oil exploding in your kitchen. Second, the object of the exercise isn’t to get the oil hot, it’s to just barely melt it into a liquid, which doesn’t take much for coconut oil, so stirring it a few times will speed the process. Folks, that jar never got so warm that I couldn’t pick it up and hold it, but the oil melted beautifully.

However (inevitable disclaimer) do NOT try this on a regular burner; they get too hot and it will end badly.

Also, if you have a warmer on your cooktop and want to try this, be sure to always monitor the jar closely, but especially the first time. Do nothing else, and don’t walk away. Keep testing the jar to make sure it’s not getting too hot, and stir the oil as it melts. Get to know how your warmer behaves!

Okay, enough. On to the recipe!

Best Buttah Evah

¾ cup + 2 Tbsp unsweetened plant milk (soy, almond, etc.)
1 Tbsp apple cider vinegar
1 1/8 tsp fine salt
14 oz melted, refined coconut oil
3 Tbsp organic sunflower oil, or other light oil
½ Tbsp + 1 ¼ tsp liquid sunflower lecithin
¾ tsp xanthan gum
¼ tsp turmeric

Start warming the coconut oil. Don’t get it hot or it won’t emulsify properly; you want it just warm enough to melt. In a bowl, combine ACV, milk and salt. Stir a few times and let it sit for 10 minutes. Add the other ingredients (except the milk mixture) to a blender. When the 10 minutes is up for the milk mixture, add it to the blender and blend on high for 2 minutes. It should have a pudding-like texture. Put it into molds and freeze for 30 minutes to 2 hours. You can then transfer the sticks to a container for freezer storage.

Notes: Use a blender, not a food processor like the original recipes called for. In case you’re not familiar with coconut oil, unrefined still has the coconut flavor, refined doesn’t. Finally, definitely store your buttah in the freezer in individual sticks, not in a tub. If you don’t use it within about 3 weeks to a month, it will develop a blueish hue. Don’t be a baby; it won’t hurt you. Think of it like blue cheese! If you only use part of a stick and won’t be using the rest of it within 2 days, put it back in the freezer or it’ll look like a Christmas tree. Be a baby; I wouldn’t eat it at that point.

Happy holiday baking! Let us know how it goes when you make this, and comment with what you use it for.

P.S. If you’re looking to support small, environmentally focused businesses this holiday season, give all your besties an Organic Adventurer T-shirt. (And then please, please, please send us a group photo, ‘cause that would be awesome!!)


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Image courtesy of Idea go /

Image courtesy of Idea go /

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2 thoughts on “Vegan buttah redux:

  • Dawn

    Cracking up about the photo of the guy with the chain saw! The whole hot oil situation exploding would definitely be my mother. She dropped an entire bottle of pecan oil while visiting her friend’s brand new house. Luckily they’ve been friends a long time. This looks awesome and I’m not afraid of a little blue buttah.

    • The Organic Adventurer Post author

      Thanks for reading and commenting, Dawn! So glad you like it. Someone just asked me, “What’s that guy doing with the chainsaw?!” I said, “Preparing for regret.” Your poor mom; I know she felt terrible about dropping the oil!