When the reigning queen of vegan dairy alternatives comes out with 3-ingredient vegan butter, I try it! But even though I’ve been a Miyoko Schinner fan for 15 years, I will still share all my honest thoughts on her new method. This time, I’m trying the non-cultured version first featured in her Instagram reel.
Commercial vegan butters always include an added emulsifier like soy lecithin or sunflower lecithin; ingredients that are not available at an ordinary grocery store. But in Miyoko’s new method, she only uses plant-based milk, two types of oils and salt. I was shocked to see the oils and milk emulsify without any extra ingredients. So in the video, I documented my first try and found out:
- how easy is it to get the same creamy vegan butter result
- what does it taste like?
- what is the texture really like?
- can I use cheaper ingredients?
But since I did use cheaper ingredients, it’s not a true review of the originally demonstrated recipe. This is more a review of the method.
Without giving away spoilers, if you end up making it yourself, I recommend using the vegan butter within 3-5 days and freezing the remainder.
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Thanks for the video. I follow Miyoko on IG and saw her butter-making reel the day she posted it. Your demonstration has given me enough confidence to try it myself! (Three cheers for a legit use of the immersion blender I gifted myself.)
Yah!!! Have fun with your new immersion blender! You got this!
Cheers,
Mary