Hi friends, I made a mistake in the video. At 3:55, I wrote coconut milk, but it's actually coconut oil. I'm sorry for the confusion. Thank you so much for understanding and support ❤️
Apologies accepted ! Thanks for the recipe! I read in another post that you corrected the written recipe. I don't mean to bother but I am not sure it was properly corrected. This is what I found : For making Soy Free Vegan Butter: 1 cup (240 ml) of nut oil Note: cashew milk gets very thick curd after ward, so you only need ½ cup (120 ml) for cashew milk 2 tsp (10 ml) of either fresh squeezed lemon juice or apple cider vinegar 1 cup (240 ml) of melted coconut milk 2 TBSP (30 ml) of avocado oil 2 TBSP (30 ml) of olive oil ½ tsp (2.5 ml) of salt Thanks again and may God bless and keep you !
I think most of us figured it out. But thank you for the correction! This is an absolutely remarkable vegan butter recipe! I finally figured out what I was doing wrong! You’ve been a tremendous help, thank you! Stay well!
Apology accepted. 🤔I was thinking maybe it's coconut water😅. I truly enjoyed this video, not only was it informative, the music was very soothing. Then when the butter started sizzling & crackling with those asparagus I felt so relaxed 😌. I took great notes😀
As always "Brilliant!" I thank you for taking the time to share your wisdom, knowledge and passion. I've seen lots of recipes that blend plant based milks and oils together, but this is the first recipe that I have seen where the whey and curds are separated. I'm going try this and I'll let you know how it turns out.
Thank you so much. I made vegan butter that way before but it always splashed too much when I heated it for popcorn. It works so nicely with an extra step separating the curd to get rid of water. I'm looking forward to hearing back from you!
Fantastic! I decided to cut all eggs and milk out of my diet a few days ago, for a few reasons. I'm already lactose intolerant so I should cut milk anyway, but while making some batter, I cracked an egg. To spare the details, the egg was partially developed. I buy my eggs from a local farm that does have roosters, so the risk is always there. Needless to say, it shook me badly and the idea makes me feel terribly ill now, and so my solution is simply to stop consuming it. I can't go entirely vegan (I have tried many times under a doctor's supervision, but I become very ill and anemic every time), but I'm happy to be taking another step closer.
Wow, the egg experience is terrifying. I'm so glad you decided to go plant-based. I started out raising my daughter without meat at all, and she is now a healthy, smart and strong 16 years old. I still cook pasture raised eggs for her, but not dairy anymore. She still gets some cookies or ice cream from time to time. Going plant-based can be hard, but if you really put you mind into it and do some research to make sure you get enough of what your body needs--it's doable. It becomes easy after awhile. I wish you all the best!
That happened to someone else I used to know. She boiled an egg for her young son - and when he cracked it open, there was a well-developed chick inside. He didn't like eggs after that.
Thank you so much! I've been looking for a good alternative to store-bought vegan butter for some time, and I'm very allergic to soy, so this has been a life saver! I can't wait to try!
What annoys me in most recipies is that they don't show how the cheese or butter cooks, I'm not only happy that this is recipe works great but also happy that you showed how the butter cooks
You healed my belive in cooking and making videos watching in such a feeling effortless and still high class simple way that I didn’t saw in ages. Thank you for existing and inspiring im already planing so much to use in my future. You’re solving so many issues I had with replacing some not vegan foods in my daily routine. Just marvelous
Brilliant recipe(s) as usual, which I look forward to trying out. Just an observation that at 3:55 you mentioned adding 1 cup of coconut milk instead of what must be melted coconut oil. I love what you are doing for the plant based community, keep it up!
Sorry for only subscribing now. Your work is always e-x-c-e-p-t-i-o-n-a-l! Thank you. I'm not vegan but I appreciate what you do and I try to do most things natural.
I don't really keep track of the shelf life, but I'm pretty sure it's still fine at week 4 in the fridge. The milk is heated and that makes the butter last longer. I make cultured butter using raw milk too and it doesn't last as long as this one. If you freeze it, it lasts as long as you let it be. (in a container with a lid)
@@GourmetVegetarianKitchen thank you for the reply. I did once a vegan butter using all natural ingredients plus some nutrional yeast. I tasted almost exactly like butter made from cow but not as creamy. However, it went off really badly tasting rancid and sour after just a week. I guess heating the milk is key.
Wow! 😍 Many thank for the sharing of your ideas 🌹 Unfortunately I do jot lije the coconut taste 🙈 and now I read that this oil is necessary that the butter can solidify 😪 Sad......
Great recipe. Maybe change "coconut milk" to "coconut oil" in the video and the written recipe (it is obviously not milk, but oil), or the nitpickers will continue to heckle. Thanks for posting and looking forward to your next video. Is your soy-sauce ready yet....???
Yes, I just looked at my video and realized that I made a mistake! It's indeed coconut oil. I fixed the written recipe, but for youtube it's not possible without deleting it and repost. Thanks so much for letting me know!
Hi, thanks for the recipe. I’ll try it soon. But in your recipe webpage, you used “1 cup of nut oil” instead of “nut milk”, and “1 cup of coconut milk” instead of “coconut oil”.
I know, I made a mistake in the video. It's actually coconut oil--sorry about that. This recipe is really good (I'm very confident), I hope you make it soon.
Coconut oil is the key to keep the butter solidified, using only olive oil doesn't work. I just read a comment from @pysvtfa4 earlier, she/he suggested using cultivated red palm oil. You might want to check it out.
Ah, acabei de aprender a adicionar legendas aos meus vídeos, e também tenho uma legenda em português nos meus 3 vídeos mais recentes. Espero que você dê uma olhada! (Espero que você possa ler isso, usei o google tradutor :)
My understanding is that the coconut oil is used because it will make the butter become solid. I try to avoid coconut oil due to the high saturated fat. Have you tried and had success with any other oils? Do you think it will not solidify if I use a different oil? Thank you.
I've used shea oil and cacoa oil (both hard oils) in other recipes, and so I reckon they'd do just fine. Any hard kind of oil I suspect. coconut is just generally the cheaper option and more readily available.
Hmm.. do you mean cashew milk? Plant milk doesn't curdle the same way dairy milk does, but it does get thicker. Just strain out the water and use the thick milk to make the butter.
Hmm... I have no idea what went wrong, I have never used commercial cashew milk before. From my experience, cashew milk gets curdled so easily what it get boiled.
You could try red palm oil. It’s cultivated so it’s not the environmental disaster that regular palm oil is. It solidifies at room temperature as well. The color comes from tocotrienols (it’s quite good for you!) and it is buttery in its own right. It’s a deep red so will effect the color, but should be delicious. Smoke point is only slightly lower than coconut oil (425F vs 450 F). Good luck!
My gorgeous Gourmet vegetarian kitchen (love to write your name and to you directly), I’d like to give you a secret family recipe to play with. I’m sure there is a way to find an email to reach you?
Sheep Milk is very close to mother's milk and far more healthier than cow's milk without the harmful BCM-7 chemical or casein protien. In fact, I consider it vegan. Can you suggest butter and/or curd and/or cheese recipe for sheep milk?
Good effort, result but a remark. The butter has a specific preparation from animal cow fat, sheep or a mixture of the two and has specific properties, vitamins and aromas. The rest are not called butter. Fats. Battles are fought for the protection of designations of origin and specific characteristics. 🇬🇷🇬🇷
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Hi friends, I made a mistake in the video. At 3:55, I wrote coconut milk, but it's actually coconut oil. I'm sorry for the confusion. Thank you so much for understanding and support ❤️
Apologies accepted ! Thanks for the recipe!
I read in another post that you corrected the written recipe. I don't mean to bother but I am not sure it was properly corrected. This is what I found :
For making Soy Free Vegan Butter:
1 cup (240 ml) of nut oil Note: cashew milk gets very thick curd after ward, so you only need ½ cup (120 ml) for cashew milk
2 tsp (10 ml) of either fresh squeezed lemon juice or apple cider vinegar
1 cup (240 ml) of melted coconut milk
2 TBSP (30 ml) of avocado oil
2 TBSP (30 ml) of olive oil
½ tsp (2.5 ml) of salt
Thanks again and may God bless and keep you !
Thank you so much for these amazing recipes. I saw that you wrote coconut milk but it is easy to find out due to the color of the oil😁
I think most of us figured it out. But thank you for the correction! This is an absolutely remarkable vegan butter recipe! I finally figured out what I was doing wrong! You’ve been a tremendous help, thank you! Stay well!
Brilliant idea and a great combination of flavors. I cannot wait to try it. Please stay well.
Apology accepted. 🤔I was thinking maybe it's coconut water😅. I truly enjoyed this video, not only was it informative, the music was very soothing. Then when the butter started sizzling & crackling with those asparagus I felt so relaxed 😌. I took great notes😀
The best vegan butter recipes I've ever seen on youtube (and I've watched dozens!). The music is also wonderful
This woman turns cooking into poetry
Very well said
I am whisked away by the music. I find this video so relaxing. Plus the recipes are awesome! Will try them out💕
Thanks so much, I'm so glad you are going to make it!
This honestly the best vegan butter I've seen I've never seen sunflower butter this is just amazing thank you so much.
As always "Brilliant!" I thank you for taking the time to share your wisdom, knowledge and passion. I've seen lots of recipes that blend plant based milks and oils together, but this is the first recipe that I have seen where the whey and curds are separated. I'm going try this and I'll let you know how it turns out.
Thank you so much. I made vegan butter that way before but it always splashed too much when I heated it for popcorn. It works so nicely with an extra step separating the curd to get rid of water. I'm looking forward to hearing back from you!
@@GourmetVegetarianKitchen can you use the liquid part for anything or do you just throw it away?
Can we make brownies or cookies or pies with this recipe?
I have some sunflower seeds and I am making my first plant based butter thanks to you 🤗
Fantastic! I decided to cut all eggs and milk out of my diet a few days ago, for a few reasons. I'm already lactose intolerant so I should cut milk anyway, but while making some batter, I cracked an egg. To spare the details, the egg was partially developed. I buy my eggs from a local farm that does have roosters, so the risk is always there. Needless to say, it shook me badly and the idea makes me feel terribly ill now, and so my solution is simply to stop consuming it. I can't go entirely vegan (I have tried many times under a doctor's supervision, but I become very ill and anemic every time), but I'm happy to be taking another step closer.
Wow, the egg experience is terrifying. I'm so glad you decided to go plant-based. I started out raising my daughter without meat at all, and she is now a healthy, smart and strong 16 years old. I still cook pasture raised eggs for her, but not dairy anymore. She still gets some cookies or ice cream from time to time. Going plant-based can be hard, but if you really put you mind into it and do some research to make sure you get enough of what your body needs--it's doable. It becomes easy after awhile. I wish you all the best!
That happened to someone else I used to know. She boiled an egg for her young son - and when he cracked it open, there was a well-developed chick inside. He didn't like eggs after that.
Thank you so much! I've been looking for a good alternative to store-bought vegan butter for some time, and I'm very allergic to soy, so this has been a life saver! I can't wait to try!
I'm so happy with this recipe, and i"m sure you will too!
What annoys me in most recipies is that they don't show how the cheese or butter cooks, I'm not only happy that this is recipe works great but also happy that you showed how the butter cooks
Then do a video yourself… 😉
I luv your music choices 😌 so relaxing
You healed my belive in cooking and making videos watching in such a feeling effortless and still high class simple way that I didn’t saw in ages. Thank you for existing and inspiring im already planing so much to use in my future. You’re solving so many issues I had with replacing some not vegan foods in my daily routine. Just marvelous
The best video on vegan butter with the bonus of showing us how to cook with it at the end. Thank you!
Brilliant recipe(s) as usual, which I look forward to trying out. Just an observation that at 3:55 you mentioned adding 1 cup of coconut milk instead of what must be melted coconut oil. I love what you are doing for the plant based community, keep it up!
I use extra virgin coconut oil. Right now it's very warm in my area and the coconut oil is melted. I made a mistake saying coconut milk in the video.
Simple yet gourmet recipe. Thanks for the upload
Very inspiring!! You know what, I will try this with our local Pili (Elemi) Nut. Thank you ever so much!
I loooooooooveeee watching your recipes. They are so sooo therapeutic ❤❤❤❤
Thank you so much, I'm so happy you enjoy watching my videos!
Wonderful recipe and music, as always! :)
I love all your vessels too. Please do a tour of your kitchen and kitchenware 🙏🏼🙏🏼
Love it and the music! I was making a simple quick whipped coconut oil, turmeric, pink salt this is much better- thank you :)
Sorry for only subscribing now. Your work is always e-x-c-e-p-t-i-o-n-a-l! Thank you. I'm not vegan but I appreciate what you do and I try to do most things natural.
Thank you so much for your kind words.
Do you kill animals yourself too? Cuz that will be natural
Thank you for the recipes. I appreciated that they only use natural ingredients and no hard to find food additives. I wonder how long do these last?
I don't really keep track of the shelf life, but I'm pretty sure it's still fine at week 4 in the fridge. The milk is heated and that makes the butter last longer. I make cultured butter using raw milk too and it doesn't last as long as this one. If you freeze it, it lasts as long as you let it be. (in a container with a lid)
@@GourmetVegetarianKitchen thank you for the reply. I did once a vegan butter using all natural ingredients plus some nutrional yeast. I tasted almost exactly like butter made from cow but not as creamy. However, it went off really badly tasting rancid and sour after just a week. I guess heating the milk is key.
Enjoyed the video with lovely background music. Respect from India.
Me encantan tus recetas!! Gracias por compartir tus conocimientos!!
I will try !! Thank you !
Gracias por tanto amor en cada gesto, gracias por compartir este conocimiento.
You're so welcome!
Thank you.
Thank you! ❤🌿
OMG it looks delicious I’m going to prepare all of them thanks 🙏
Awesome tutorial very thorough and I LOVE the music thank you for the link 🔗 (:
J'adore ça ! 😍👍 Merci !
What a brilliant beautiful recipe and presentation. Thankyou. I look forward to making this.
Kia baat ga. Wooe. One more amazing video to try again.
Thank you so much 😀
Beautiful. Thank you. I'll definitely make it.🤗
Thank you so much, I'm so glad you will!
This looks delicious! I have made your other butter recipe quite often, and cannot wait to try this one too!
I improved this recipe from the first one. I'm so glad you made it, I hope you'll like this one too!
I find you recently and I am very happy with your videos thank you. I will try this recipe
Brilliant! Greetings from Greece!!!!
wow, I love this recipe! I can't wait to try it!
Wow! 😍 Many thank for the sharing of your ideas 🌹
Unfortunately I do jot lije the coconut taste 🙈 and now I read that this oil is necessary that the butter can solidify 😪
Sad......
you can use refined coconut oil, it doesn't give you any coconut taste!
@@GourmetVegetarianKitchen really? 🙃 Thanks for this tipp 🌹
Great recipe. Maybe change "coconut milk" to "coconut oil" in the video and the written recipe (it is obviously not milk, but oil), or the nitpickers will continue to heckle. Thanks for posting and looking forward to your next video. Is your soy-sauce ready yet....???
Yes, I just looked at my video and realized that I made a mistake! It's indeed coconut oil. I fixed the written recipe, but for youtube it's not possible without deleting it and repost. Thanks so much for letting me know!
Thank you for this recipe.
Coconut is abundant where i live. Can i use coconut milk instead of nut milks?
You are my inspiration ❤️
Thank you so much for your kind comment!
Amazing as always!!! Thanks for sharing
Thank you so much!
This looks unbelievable! How is it for baking?
I use it for making oatmeal cookies and it works great!
What happens if you combine the nuts? I'm curious to have cashew nuts and sunflower seeds
Hmm... interesting, but I haven't done it myself before so I can't tell you for sure. Please let me know how it turns out if you make it!
Love all your videos 💚
Is there something to substitute coconut oil in general? Now i know it's saturated fat I'm not so happy to use it anymore :(
Hi, thanks for the recipe. I’ll try it soon. But in your recipe webpage, you used “1 cup of nut oil” instead of “nut milk”, and “1 cup of coconut milk” instead of “coconut oil”.
I know, I made a mistake in the video. It's actually coconut oil--sorry about that. This recipe is really good (I'm very confident), I hope you make it soon.
Fantastic !!!
Thank you so much!
This looks great & simple. Which according to you tastes better, the vegan cultured butter or this recipe
thanks sounds greatttt i have used lemon and the butter had a lemony taste so DOES THE APLE cider vinegar has less
Thanks for the recipe, does this butter work for laminating dough? to make croissant for example? thank you!
Thank you for the recipe. I'm doing it with cashew milk. How long does it take curd and If it doesn't curd want should I do? Thank you
thank you so much for good and useful recipe
Thanks for the video.
You are welcome!
Well done!
Thank you so much
I love it because it doesn't contain lecithin. Coconut oil gains a lot of weight, so do I have to add coconut oil? Can't I just use olive oil?
Coconut oil is the key to keep the butter solidified, using only olive oil doesn't work. I just read a comment from @pysvtfa4 earlier, she/he suggested using cultivated red palm oil. You might want to check it out.
Estou amando as receitas, mas, teria como colocar as legendas por favor?! E muito obrigada
Ah, acabei de aprender a adicionar legendas aos meus vídeos, e também tenho uma legenda em português nos meus 3 vídeos mais recentes. Espero que você dê uma olhada! (Espero que você possa ler isso, usei o google tradutor :)
Is there any substitute for the coconut oil? Coconut oil is very expensive where I live but I want to try this recipe!
The coconut oil is important to make it solidified. Sorry to hear that it's expensive in your area.
@@GourmetVegetarianKitchen thanks for replying either way!
The in video caption refers to coconut oil as coconut milk. Not a big deal, but it might mislead some people.
Coconut milk or oil as never seen clear coconut milk before
Great recipe and video, thank you 😍
Avocado oil is rare here, what can i substitude with?
Olive oil?
My understanding is that the coconut oil is used because it will make the butter become solid. I try to avoid coconut oil due to the high saturated fat. Have you tried and had success with any other oils? Do you think it will not solidify if I use a different oil? Thank you.
I've used shea oil and cacoa oil (both hard oils) in other recipes, and so I reckon they'd do just fine. Any hard kind of oil I suspect. coconut is just generally the cheaper option and more readily available.
hello and thanks for the recipe! I am trying it woth oat milk as I am typing. Hope it’s ok 😅
I hope it went well, could you please share your result?
@@GourmetVegetarianKitchen unfortunately the oat milk thickened up too much so it didn’t work. Lesson learned :)
Did you try the recipe again?
Hi. 😊 Can i skip the avocado oil? Only use vco and voo? Thank a lot 🙏😊
I love it! 😍😱
Thank you so much, I'm so glad you like it!
And people say “you can’t milk nuts” , oh yes you can lol.
Thank you so much :)
Hey my personal chef, 🧺🌹🌷
Thanks
Do you ever use the nut milk pulp left in the bag for anything? Can you use to make nut butters, or pastes?
For the cashew milk that you added oil. I’m wondering if I can use other kinds of oil like coconut ? Thx 😊
Yes, there is coconut oil in the recipe already!
Me encantan los vídeos pero no todos tienen los subtítulos
can I make it without coconut milk cause it is very expensive in my country, or how I can replace it? Thank you very much!!
Thank you so much :-)
Hi is there something I can substitute for? coconut water
Have you tried sesame seeds instead of sunflower?
Coconut milk? It looked more like coconut water..?
Can we skip avacado oil?
This is refined coconut oil though right? What's the substitute
How long can we store this?
What is the Measurement of the cup?
Hi, is it possible to replace the coconut oil with something alse?
Maravilhosa😍😍😍
Thank you so much!
Why do we need to curdle the milk?
Sorcery
my cashew butter does not curdle but goes thick.....
Hmm.. do you mean cashew milk? Plant milk doesn't curdle the same way dairy milk does, but it does get thicker. Just strain out the water and use the thick milk to make the butter.
@@GourmetVegetarianKitchen yes i meant cashew milk. Yours curdled, mine thickened so i couldn't strain it as it was just passing through
Hi. Did you use VCO or refined?
❤
Which of these recipe tasted as the butter of dairy?
[ *HELP* ] My cashew milk doesn't curdle 😟... and I don't know if it is because it is store bought and not homemade.
Hmm... I have no idea what went wrong, I have never used commercial cashew milk before. From my experience, cashew milk gets curdled so easily what it get boiled.
@@GourmetVegetarianKitchen I was going to ask if you used a store bought cashew milk or made your own. The cashew milk was homemade?
Never saw any coconut milk
Only a liquid oil
Cathy Baby I think she meant coconut oil.
Yes, I made a mistake. Thank you so much for understanding!
I meant coconut oil. Sorry, I made a mistake!
แปลไทยให้หน่อยซิคะ
Y una disculpa no hablo inglés!! 😿
Music?
Is there a way to make butter without coconut oil?
The butter can't be solidified without coconut oil.
@@GourmetVegetarianKitchen I was afraid of that 😢
You could try red palm oil. It’s cultivated so it’s not the environmental disaster that regular palm oil is. It solidifies at room temperature as well. The color comes from tocotrienols (it’s quite good for you!) and it is buttery in its own right. It’s a deep red so will effect the color, but should be delicious. Smoke point is only slightly lower than coconut oil (425F vs 450 F). Good luck!
@@pysvtfa4 I can't have palm oil either. I can only have polyunsaturated oils. It's ok, I haven't had butter in years and I manage 😉
@@pysvtfa4 Thank you so much for your info, I'll check it out
does the veggie milk curds hide the coconut oil weird taste?
You can always use refined coconut oil which has no taste or smell to coconut.
Red palm oil works great
I’m not a friend of coconut oil.😢
sorry i mean coconut oil
My gorgeous Gourmet vegetarian kitchen (love to write your name and to you directly), I’d like to give you a secret family recipe to play with. I’m sure there is a way to find an email to reach you?
Complicated for the sake of content. You're just cooking with olive oil and avocado oil. 🤷♂
Sheep Milk is very close to mother's milk and far more healthier than cow's milk without the harmful BCM-7 chemical or casein protien. In fact, I consider it vegan. Can you suggest butter and/or curd and/or cheese recipe for sheep milk?
Good effort, result but a remark. The butter has a specific preparation from animal cow fat, sheep or a mixture of the two and has specific properties, vitamins and aromas. The rest are not called butter. Fats. Battles are fought for the protection of designations of origin and specific characteristics. 🇬🇷🇬🇷