The day I discovered aquafaba butter, my baking changed for the best! For a long time I relied in using either coconut oil or vegetable spreads in my cooking, but no more! I started experimenting to make vegan butter with aquafaba and oils a while ago and I am happy to report that this recipe works in all my baking, the same way as dairy butter would. I am amazed at how well it works, really. And its quick to make and stores well in the fridge- bonus!
For those if you that haven’t heard of aquafaba yet, it is the water that you find in the cans or cartons of pre-cooked chickpeas and other beans. Yes, the one you been pouring down the drain before using the beans in the package! If you are a bit skeptical, let me tell you that the amazing things that water can do, are unbelievable. It’s one of those you need to see to believe really, so get that can of chickpeas out of whip your own vegan butter right now!
For my aquafaba butter you will need:
1/2 cup aquafaba
1/4 cup unscented coconut oil
2 tablespoons rapeseed oil or any mild flavored oil
1/4 teaspoon lactic acid (look for a vegan approved one)
pinch of turmeric for colour
pinch of Himalayan or Celtic sea salt
In a deep bowl or electric hand mixer jar, whip your aquafaba into a cream. This should take a couple of minutes using an electric mixer. Then add the rest of the ingredients in the following order-: powders first (turmeric, salt, lactic acid), then liquid oil such as rapeseed and finishing with the melted coconut oil. You should end up with a buttery looking soft cream.
Pour the resulting mixture into a jar and let harden in the fridge for a few hours before using. It should remain fairly soft, but if you prefer it softer, increase rapeseed oil and reduce coconut oil to your preference.
