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.