Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Some of you may know that I devised a palm oil-free (and coconut oil-free) vegan "butter" (which I call "Buttah") back in 2012.  I devised it as part of my plan to eliminate palm oil from my diet for environmental reasons and also for the animals harmed in the growing worldwide industry. (You can read all about it here and the printable recipe is here.) "Buttah" is a solid product which can be used in baking and as a spread, or for cooking. Though I use it sparingly, we love it and it has been a hit with vegans and omnivores alike.

Here's the "but" part-- My "Buttah" is made with oil and cocoa butter (organic and steam-deodorized so that it doesn't smell like chocolate).  It only needs a small amount of cocoa butter compared to liquid oil (which makes the fat profile healthier than most spreads). But cocoa butter, and especially organic and fair trade cocoa butter, is getting more and more expensive and the steam-deodorized organic block type that I have purchased in the past is getting hard to find.  With our low Canadian dollar, it is really expensive!

I have some of that cocoa butter left and I will use it for "Buttah" to use occasionally in (and on) special baking.  (I use oil- sometimes frozen-- and much less than most recipes call for, in my pie crust.) But I wanted a spread for toast or pancakes, and no commercial vegan spread that I can find does not contain palm oil or a derivative or two.

One day it occurred to me that I should try the old method (which I believe originated with Seventh Day Adventist vegans many years ago) of making a vegan mayonnaise by drizzling oil into some soymilk while blending, then adding the appropriate seasoning. Evidently, the natural lecithin in the soymilk enables the oil and soymilk to coagulate into a creamy, spreadable mass.  (I had made this in the past, but now use my very lowfat vegan mayo, which can be made with only 1/4 cup oil for a slightly-over-2-cup batch, or with 1/4 cup of certain seeds and/or nuts instead of extracted oil.)

So, I tried making a "butter-y" spread using that method, adjusting the flavoring, of course, and adding a bit of liquid lecithin and vegetable gum powder to make it less apt to separate. It worked! This new spread looked to be a winner-- a.) inexpensive, b.) quick and easy to make, c.) keeps well, and d.) tastes yummy, with a good mouthfeel.

But I wanted to also make a soy-free version for anyone allergic to soy, so I tried it with almond milk and also with a low-fat coconut-based unsweetened creamer, and it didn't work as well, simply because only soymilk contains the lecithin that seems to be the key to thickening this product. However, with slightly more lecithin and vegetable gum (guar or xanthan), which I included to keep it it from separating so easily, it worked out reasonably well. (Update: NON-SOY VARIATION:
However, I then decided to try using solid refined coconut oil in place of 1/2 of oil in an attempt to make the spread a bit more solid and less apt to separate. It was definitely an improvement!

The recipe can be found here:
http://veganfeastkitchen.blogspot.com/2019/05/newly-revised-easier-cheaper-cruelty.html

Truth to tell, I prefer not to use coconut oil very often, despite the craze for it, because of the saturated fat. (No, I am not convinced that saturated fat is good for us! See this article and this one, and also this column from vegan RD Ginny Messina.) There are also many concerns with coconut oil producion, of which most people are not aware.