First of all, in a million years I would never have thought of making margarine. The credit goes to Mattie of Vegan Baking, who did all the heavy lifting by creating an amazing recipe for vegan butter. In fact, six recipes for a variety of vegan butters. Thanks Mattie!
I adapted his recipe to make something more spreadable. If you are baking and want to replicate the properties of butter, by all means use his original recipe.
I first tried making margarine during October Unprocessed, as midway through the month I was craving the creaminess. I also wanted to cut down my plastic tub consumption, and the weekly margarine tubs were the last thing to go. The Husband really likes his margarine, so I couldn’t simply stop buying it.
This recipe makes a margarine that is spreadable at room temperature, although still a bit hard straight from the fridge. But it’s nice and creamy and definitely tastes as good as store-bought margarine. I already stock xanthan gum for my GF baking. Lecithin was the only product that I had to buy, and I can buy it from the bulk store. Store it in a glass jar and only buy small amounts, as it gets weird and sticky if stored in a plastic bag. If you can find it in liquid form, that would be ideal.
vegan, gluten-free, low-sodium, reduced-sugar diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.
- How to make margarine
|Servings||Prep Time||Cook Time||Passive Time|
|32 servings of 1 tbsp||10 minutes||5 minutes||30+ minutes|
- 2/3 cups soy milk (use low-sodium soy milk for low-sodium diet)
- 2 tsp apple cider vinegar
- 1/2 tsp sea salt (omit for low-sodium diet)
- 1 cup coconut oil organic, extra virgin
- 1/3 cup grapeseed oil canola, olive oil
- 2 tsp lecithin granules
- 1/2 tsp xanthan gum
- Add the vinegar and salt (if using) to the soy milk with a whisk or a fork and let stand to curdle.
- Melt the coconut oil over low heat or in the microwave (if it’s in a glass jar). Pour into the blender and let cool to room temperature.
- Add the other oil, the lecithin, and the xanthan gum and turn the blender on high. Blend for about a minute to fully incorporate the lecithin.
- Pour in the curdled soy milk while blending, and blend for two minutes more.
- Pour into your storage container or molds and put in the freezer until hard. Store in the refrigerator.
After reading about refined coconut oil (it's highly processed), I now use unrefined organic virgin coconut oil. I don't notice a coconut taste with it, and it's better for us and the environment. I don't think this recipe would work without coconut oil, as it requires an element that will harden at room temperature. Some nutritionists think coconut oil is great for health, others think it's the devil. As with any calorie-dense food, use with moderation. I have not been able to make this without soy products. I have tried five different non-dairy milks (rice, almond, hemp, hazelnut, and coconut) without success.