Introduction: Vegan Aquafaba ''not-butter''
I have a couple of brothers who are dairy free, so I set out to make some ''not-butter'' it took me a while, but I think that I have finally hit upon a good recipe, so,
here it is.
Step 1: What You Need
Microwave or Stove
Mason jar or Container
Various Measuring cups and spoons
3 Tbsp Aquafaba (liquid from a can of chickpeas)
1/3 C + 1 Tbsp Coconut oil
1 Tbsp + 1 Tsp Olive oil (or any other oil that you like the taste of)
1/3 Tsp Salt
2/3 Tsp Apple cider vinegar (or fresh lemon juice)
Step 2: Melt the Oil
First you are going to melt your Coconut oil,
I did mine in the microwave for about 45 seconds, then stirred it until all the white chunks had melted,
then mix in the Olive oil, set that aside and get out the Blender.
Step 3: Mix
Pour your aquafaba into the blender and add the Salt and apple cider vinegar, it should be above the level of the blades,
put the lid on and start Blending, start SLOWLY (by slowly I mean like, really really slowly) pouring in the oil,
Step 4: Pour
pour into your container, it should be approximately the consistency of mayonnaise (I poured my oil a little bit to quickly so mine was thinner), it will taste pretty tangy but once it is cold that will go away,
don't put the lid on (you can put the lid on if you REALLY really really want to but it will take forever to harden).
Step 5: Refrigerate
put in the fridge,
our fridge gets a lot of traffic so I covered it with a coffee filter and one of those ring lids; whatever they are called so that nothing would fall in it,
leave to chill for at least 3 hours or possibly overnight,
Step 6: Eat
the shelf life is only about a week so you should eat it fairly quickly,
Runner Up in the