Vegan Alternatives for Butter
Unlike the oils mentioned above, coconut oil is solid at room temperature and has a texture much closer to butter than other cooking oils. This means it’s great for replacing butter in most of your baking. A generally good rule of thumb is to replace the desired amount of butter with three quarters that amount of coconut oil mixed with a quarter that amount of cold or tepid water. Make sure to mix the water and coconut oil together thoroughly before you add to the rest of your mix; don’t simply throw in water and coconut oil separate from one another
Avocado is a nutritious alternative to butter. Not only can adding avocado increase the overall nutritional value of a meal or baked good, but it can also substitute butter’s saturated fat for monounsaturated fat.
Similar to pumpkin purée, bananas add nutrients and increase the overall nutritional content of the food without the added fat.
- 1 1/2 c. melted refined coconut oil (not extra virgin coconut oil)
- 1/2 c. nondairy milk (unsweetened)
- 1/4 c. canola, grapeseed, or light olive oil
- 1/2 tsp. sea salt
- 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)
- Place all the ingredients in a blender and process at medium speed for about 1 minute.
- Pour into container of choice–something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).
- Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening.