🇫🇷 Authentic French-Style Vegan Butter: Dairy-Free Recipe for Realistic Taste & Texture

[@mrs.broccoli4362]

Thank you for not deleting your wonderful post but taking the trouble to revise and repost it. Greetings from Munich

[@chezlionel-t6r]

Thank you too!

[@undeadondine1977]

I'm really looking forward to making this; along with some of your other delicious French (Vegan) recipes! I want to say too that I very much enjoy listening to the history lessons you give. I am so glad I stumbled upon your channel :) ❤

[@chezlionel-t6r]

Sounds great! Thank you for your support

[@alisonhendry2928]

Have barely started this video and jumping with excitement! Provence AND vegan! I am in love with Provence and can hardly wait to start binge watching! Merci, merci merci for your channel!🎉

[@chezlionel-t6r]

Thank you for your encouragement Hope you enjoy it! Give me a feedback if you think something can be improved (beside my French accent 😂)

[@stevebrandt3645]

@@chezlionel-t6r, your French accent can't be improved one bit. It's perfect! 😀

[@grimhildr]

Love this, thank you! so wonderful in baking and behaves like real butter. Better than Miyokos because it doesn’t have the strange aftertaste. I put in 4oz canning jars in the freezer. That way I have a stick amount when needed. Bravo.

[@chezlionel-t6r]

You are so welcome! I’ve never tried Miyokos version. Maybe the funky taste comes from the lecithin in high Content in their product.

[@rikwilder8838]

Thanks Lionel! I appreciate the quick response!

[@chezlionel-t6r]

Any time!

[@lisast.pierre4848]

Thank you for sharing this great recipe - I use Miyokos and love it, but it can be very expensive so I'm happy to know that it's possible to make it myself!

[@chezlionel-t6r]

My pleasure 😊

[@joanramler7831]

Your videos are so easy to follow! Such clear and comprehensive instructions. I’m making this today. Thank you!

[@chezlionel-t6r]

You are so welcome!

[@debbieporter1513]

Looks fabulous I’m making some as soon as I can get the fermenter

[@chezlionel-t6r]

Enjoy !

[@deekee1247]

I have made the miyokos butter recipe and it’s not spreadable right out of the fridge, I just made this one last night with Aquafaba in place of lethicin and it’s nice and spreadable. When I pulled it out after a couple hours to use the immersion blender I was skepticle as it didn’t go smooth for me. I popped it all into my vitamix for a 10 second blitz and it went smooth. I made 4x the recipe and glad I did. Thanks for the recipe!

[@chezlionel-t6r]

Sounds great! This butter needs to warm up a bit before being spreadable. Just like regular buyer.

[@deekee1247]

@@chezlionel-t6rI followed your recipe and mine is spreadable right from the fridge.

[@nathalie2056]

Merci infiniment Lionel. Vous faites des vidéos en français ?

[@chezlionel-t6r]

Pas encore, mais j’y pense.

[@nedav3931]

Thank you for the recipe. Could it be done without fermenting agent? I don't know where to find this.

[@chezlionel-t6r]

Yes you can! The fermentation adds up to the taste of the final product. You could also replace put 2 Tbs of the cashew mix by vegan yogurt. Someone tried and said it worked. There are ferments in Yogurt.

[@NiaEsto]

You can also plug off from red or green chilli to ferment almost everything

[@chezlionel-t6r]

@@NiaEsto hi! Could you elaborate on this ?

[@rabeHH]

@@chezlionel-t6r you can use the ends cuts of red and green chili plus the stem for fermentation (the whole chili will also do)

[@chezlionel-t6r]

@@rabeHHthat’s amazing. I didn’t know.

[@johnnypham2850]

The very first time I ever tapped a Link

[@chezlionel-t6r]

There is always a first time! 🤣

[@cinthialorenacapli4125]

Hi!! Love the recipe. I definitely will try it, but could you please tell the amount of the ingredients in grams? Thanks!!! ❤

[@chezlionel-t6r]

Give me a bit of time to convert in grams. Even the tablespoons and teaspoons measures?

[@cinthialorenacapli4125]

@@chezlionel-t6r You are so kind! No tablespoons are 👌🏼 ok. Thanks so much!! ;)

[@mariamdavis218]

Hello! What kind of lecithin do you use? I've seen an array of them online, there's sunflower lecithin and other forms. Does it matter? Or can I use whatever I can get my hands on?

[@chezlionel-t6r]

I used soy and in powder form as I couldn’t find the liquid form, which is better, as it emulsifies better. I don’t know the difference from soy and sunflower, beside some people being allergic to soy this preferring sunflower. Maybe someone else knows, here? Guys?

[@chezlionel-t6r]

Also, I understand that by partially hardening the mixture through cooling, emulsifying with the immersion blender can be done without the need for lecithin.

[@mariamdavis218]

@@chezlionel-t6r aaahh I see! Thank you! I appreciate your response 🙏 I'm glad I came across your channel.

[@Erohsab]

I'm gathering the ingredients to make this but I'm stumped at the "ferment for yoghurt". Is that the same as a yogurt starter or culture? Thanks!

[@chezlionel-t6r]

Yes, exactly

[@SallyLock103emeCaris]

Thanks!! ❤

[@chezlionel-t6r]

You're welcome 😊

[@robinjagoda]

Can this butter be used to make vegan croissants, etc?

[@chezlionel-t6r]

Yes, you can.

[@donnaventures]

Can you use an alternative to lethicin? Or where do you get that?

[@chezlionel-t6r]

You could use aquafaba. Add 5 Tbs instead of lecithin.

[@donnaventures]

Awesome. That’s def something I have

[@francineeubanks9327]

Can I use avocado oil instead of coconut? Or olive?

[@chezlionel-t6r]

No. These oil won’t solidify when placed in the fridge. However you can use avocado oil as of the neutral (taste) oil required. The process of hydrogenations is the chemical process industrials use to turn plant oil into solids, in order to make margarine. The only oil that solidifies naturally is coconut oil.

[@francineeubanks9327]

Thank you I thought that would happen. I just love butter. You do great work keep it up. 👏🏻😊

[@rabeHH]

@@chezlionel-t6r cocoa butter also solidifies naturally when cold. It has to be warmed up to become liquid, same as coconut oil. I will try with the cocoa butter and let you know how it worked.

[@chezlionel-t6r]

@@rabeHHthat’s correct. That could be an interesting alternative actually. Let me know how it turns out

[@niajenkins3583]

Great video butter needs a little colour

[@chezlionel-t6r]

You could add a pinch of turmeric if you want.

[@Boogeyman1435]

It has 'umami'?

[@chezlionel-t6r]

Yes, a bit.

[@marie-claudegauthier2207]

J'aime beaucoup vos recettes, mais cette musique de fond...N'est vraiment pas nécessaire. Merci pour vos recettes.

[@chezlionel-t6r]

Merci pour ton avis. Je fais plus attention au son maintenant. C’est un réel apprentissage. A une époque la musique me paraissait importante, et je ne maîtrisais pas bien tout ça. 😘

[@adam_meek]

drat! allergic t casus.

[@chezlionel-t6r]

Are you also allergic to almonds ?

[@adam_meek]

@@chezlionel-t6r no! almonds, pecans, pine nuts ar OK for me!

[@chezlionel-t6r]

So you could replace the cashew by almonds without their skins.