Aquafaba Butter

AuthorElisa Booker
RatingDifficultyIntermediate

Taken from Nina's Recipe - this is so close to butter-tasting it's a bit freaky! You can add garlic in the final stage before chilling to create a garlic butter or any other appropriate flavouring you choose!

Yields1 Serving
Prep Time10 minsCook Time5 hrsTotal Time5 hrs 10 mins

 45ml aquafaba (water from can of chickpeas) - slightly under room temp (i.e. pop in fridge for 10-15 mins)
 100ml refined (non-scented/flavoured) coconut oil
 20ml cold-pressed virgin rapeseed oil (this oil specifically gives the buttery flavour and colour - you can sub 10ml for a good quality truffle oil for truffle butter!)
 2/3 tsp apple cider vinegar (that's two thirds)
 small squeeze of lime
 1/3 tsp salt
 Plus immersion or stick blender - essential

1

Gently melt coconut oil in a pan - once it starts to melt, take it off the heat and allow the rest to melt

2

Add rapeseed oil once coconut oil has melted, combine and allow to cool to room temp

3

Pour aquafaba into a narrow container with salt, lemon and vinegar and start blender with immersion blender

4

*A good tip here is to pop the container onto a bag of frozen peas to keep the mixture cool*

5

With blender running, add the oil mixture very slowly (around a tsp at a time and ensure oil incorporated before adding more) - takes me about 4-5 mins to add all of the oil.

6

Once oil added the consistency should be like a traditional mayo

7

Add into a suitable container and chill in fridge overnight (only cover with a cloth or piece of paper towel - not airtight cover)

Ingredients

 45ml aquafaba (water from can of chickpeas) - slightly under room temp (i.e. pop in fridge for 10-15 mins)
 100ml refined (non-scented/flavoured) coconut oil
 20ml cold-pressed virgin rapeseed oil (this oil specifically gives the buttery flavour and colour - you can sub 10ml for a good quality truffle oil for truffle butter!)
 2/3 tsp apple cider vinegar (that's two thirds)
 small squeeze of lime
 1/3 tsp salt
 Plus immersion or stick blender - essential

Directions

1

Gently melt coconut oil in a pan - once it starts to melt, take it off the heat and allow the rest to melt

2

Add rapeseed oil once coconut oil has melted, combine and allow to cool to room temp

3

Pour aquafaba into a narrow container with salt, lemon and vinegar and start blender with immersion blender

4

*A good tip here is to pop the container onto a bag of frozen peas to keep the mixture cool*

5

With blender running, add the oil mixture very slowly (around a tsp at a time and ensure oil incorporated before adding more) - takes me about 4-5 mins to add all of the oil.

6

Once oil added the consistency should be like a traditional mayo

7

Add into a suitable container and chill in fridge overnight (only cover with a cloth or piece of paper towel - not airtight cover)

Aquafaba Butter

One Comment

  1. Excellent recipe. I modified it with the addition of half teaspoon of lime juice with the vigegar. Also I used an extra 10ml rapeseed oil for a softer butter. I used butter bean (lima bean) aquafaba. The lime juice seems to give a more complex taste very reminiscent of real butter.

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