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From: Deborah (Recipes.vegsource.com)
Subject:         Re: making vegan "butter"
Date: October 18, 2009 at 8:11 pm PST

In Reply to: making vegan posted by daphne on October 18, 2009 at 5:48 pm:

The jar thing won't work with nondairy cream.

---

Soy "Butter"

1/2 cup soymilk (chilled)
1 cup cold-pressed corn oil (or other mild oil)
2 tsp lemon juice

Put soymilk into food processor or blender.
With motor running, slowly in a steady stream pour
oil into soymilk.
When mixture starts to stiffen, add lemon juice.

Store in fridge.

Makes about 1 & 1/2 cups.

---

"Butter" Spread

1 Tbs Kojel unflavored vegan gelatin
3/4 cup soymilk, divided
1 Tbs nutritional yeast flakes
1 tsp imitation butter flavor
1/2 tsp salt
1/4 cup soymilk powder
Pinch of turmeric (for color)
1 cup light vegetable oil
1 & 1/2 tsp liquid lecithin

In a small saucepan, mix the veg gelatin with half
the soymilk.
Heat over low heat, stirring, until gelatin is
dissolved.
In a blender, put the nutritional yeast, butter
flavor,
salt, remaining soymilk, soymilk powder, and
turmeric. Blend well.
To mixture in blender, add the gelatin mixture,
olive oil,
and lecithin. Blend thoroughly.
Put into a container.
Refrigerate.

Spread on bread, veggies, etc.
Works in cookie recipes, too.

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