Easy, spreadable VEGAN BUTTER | The Vegan Good Life with Miyoko

The Vegan Good Life Homemade Spreadable Butter
We’ve all heard that water and oil don’t mix, but that’s exactly what buttery spreads are. The key to combining the two is usually an emulsifier, lecithin. Here, we substitute aquafaba, the starchy water from a can of chickpeas, as a more accessible emulsifier, albeit weaker than lecithin itself. No worries, though -- the key to making this whip into creamy, buttery goodness is all about process and temperature of the ingredients. If you don’t have a thermometer, no problem - the process can fix it all even if the mixture doesn’t emulsify immediately.
6 tablespoons non-dairy milk, unsweetened, cold from the fridge
1 tsp. apple cider vinegar
1 ¼ cups refined coconut oil, melted (weigh), around 80 degrees F (26 degrees C)
¾ cup liquid oil of choice, cold (freeze for a couple of hours prior to using)
¼ cup aquafaba (chickpea water), cold from the fridge
½ to 1 teaspoon salt (to taste)
Mix the milk with the vinegar and let sit for two to three minutes to acidify and thicken. Combine all of the ingredients in a blender and process until emulsified, creamy, and thick. If it doesn’t come together, no need to fret; just pour it into a dish and put it into the freezer for about an hour. When it starts to solidify around the edges, pour it back in the blender and re-process. It should emulsify then.
Pour the mixture into a storage container and store in the refrigerator. This keeps for 3 to 4 weeks and can be used for toast, cooking, and some baking (works for cakes, muffins, and some cookies; not as great for flaky pastries as the water content is too high).

[@daichelletaylor]

Really Love this recipe! 😋 It's important to know that when you're emulsifing, you will get better results the first time by making sure all the ingredients are the same temperature. It doesn't matter what temperature, they just need to be the same or within 10 degrees of each other. That's why everything came together perfectly when you placed everything in the fridge. I normally will let all my ingredients come to room temperature first, then emulsify when I'm making my creams, lotions, hair moisturizers, etc. That way I don't need to bother with checking the temperature. It's okay if the coconut oil (or shea butter, coco butter, wax, etc) is still solid. Also, when you're emulsifing, it's important to add you're water based ingredients first, turn on the blender, then slowly add the oil based ingredients; being careful not to over mix. This can be done vice versa as well. It just depends on what tools you have as this can be done with a hand mixer as well (add oil based ingredients, mix, then pour in water based ingredients while mixing). I look forward to watching more of your videos any trying this tasty butter!✌🥰

[@thevegangoodlifewithmiyoko]

I have found that it really does need to be at around 55 degrees == if I get the oils cold enough before adding, it will turn into butter from the get go. The coconut oil is warm, so if I can get everything else colder, it does come together.

[@tungavidya]

@@thevegangoodlifewithmiyoko Yes, but according to Ayurvedic medicine, it is very unhealthy to mix different types of fats. Is it possible to make butter with only one type of fat, ie only oil or only coconut oil?

[@SooperToober]

So delighted you’re creating content on your channel - have all your books (zen epicure; vegan pantry; artisan vegan cheeses)! You’re the real article when it comes to why vegan!

[@tulabead]

Your HOMEMADE PANTRY book is incredible and a must have for any chef. You are the best !

[@mayap.4146]

I am not vegan nor looking for help cooking vegan food, but just popped in to say that Miyoko is a beautiful name and Ive always really liked it

[@0000asdfasdf0000]

Wow the legend herself. I have had just about every one of her Miyokos products and they are insane!!! The BEST!!!

[@puggirl415]

I've been obsessed with this butter ever since I tried it at a friends home. I slowly learned how it is made reading about other peoples attempts to make it. I'm so glad you put this tutorial up. I did buy sunflower lecithin but you have to buy such a large bottle and it doesn't seem to last in the cupboard so I'm glad to see other emulsifiers are able to be used. I've found that there is a nice plant based milk by the company Forager. It's a fermented liquid cashew milk that is rich and creamy and it doesn't need the vinegar if you have a fermented milk. For good measure I leave the milk in a jar on the counter overnight before I make the butter for a slightly more fermented taste. I didn't know about the temperature thing and usually make it with everything room temp. I blend and then let it sit in the blender in the fridge to let the air bubbles the blender creates dissipate. Then pour in small jars and refrigerate and/or freeze the excess. Comes out great every time. I am trying to not eat too much seed oil so will try the avocado oil in my recipe next time as well as the aquafaba. Btw I'm not even vegan I just love the taste of this butter substitute. Thanks for developing it!

[@parker.100]

oooh fermented plant milk, that's an awesome idea

[@consciousobserver629]

Miyoko is a natural teacher! I just love listening to her talk. She is queen. 🙏

[@beatpirate8]

thank you so much! im so excited to make better health decisions for myself my family and my community including animals and the land! im excited to learn more about vegan cooking !

[@SamEveX3]

Ahh you’re an angel for this! Supporting you on all socials ❤️ I’m so happy to see the vegan community backing you!

[@rhiannon3552]

Love you sharing not only your genius with us but also your beautiful property and all your adorable residents 😊 they look so happy and well looked after!

[@ZaraGurganious]

I am glad to found you in KZbin because I search it everything for 7 years after doctor told me stop use dairy from animals because of allergic.

[@mariapap8962]

This channel is so great for us, who are thousands of miles away from accessing Miyoko's products. At least we can attempt to make them.

[@maggiebraun2011]

I love your European Style, Plant Milk Butter....all of your products have changed my life. I have an adult-onset severe allergy..as in epi-pen needing allergy...to cow's milk. I grew up with all the cheeses, butter, whole milk and great ice cream. I didn't want to give any of that up. I found your products when I lived in a large city and could get them. I'm in a rural area now. So when I drive to the nearest big city...I take a cooler and get what I can. But, I've noticed that I can't always find the European Style, Plant Milk Butter. So thank you for this video!! I will continue to support you any way I can!!!! Love and Blessings to you!!!

[@mary5827]

My husband has been making butter from your Vegan Pantry cookbook for years! It is the best!!!❤❤❤

[@teagoldleaf4137]

Is it cultured? I've been buying Miyokos cultured butter, it's off the charts! But I just found out about what the company has done to her and will not buy from them until they right what they have done to Miyoko or she starts another company. Until then, I'm really going to miss it.

[@biancaneves3346]

The troubleshooting part was brilliant! I always had that problem and didn't know the reason or how to fix it. Thanks! You'r amazing!

[@DeannaWalsh]

Can’t wait to do this one. Letting you know how much I appreciate you explaining as you go along because I could also listen without even watching while I’m driving. Thank you so much.

[@thevegangoodlifewithmiyoko]

It's so important to understand!

[@lindajordan5788]

well said, I am a person that wants to know why u r doing every step which makes u learn and retain it better. The knowledge will also help on something down the line. thanks!

[@teagoldleaf4137]

Oooh the money shot, Seeing generous pats of butter melting on the pancakes with maple syrup delicious 😋 Also so nice to see your happy sanctuary animals ❤ I'm excited to try your recipe. Thank you 😘

[@caryg7562]

Now I can make my own vegan butter---after 20 years of being a vegan! Thank you.

[@alisonhendry2928]

I love it when YOU need to troubleshoot. Makes we mortals feel better about the boo boos..which become all better. Diggin out your book from my collection to try this again! Aqua faba as lecithin! Who knew??? Thank you! Loving this channel!

[@careTWOdance]

I had my ingredients too warm and it started coming apart. Searched for this video for a refresher while I put my blender in the refrigerator, haha. Glad my instincts remembered to cool things down. Thank you, Miyoko!

[@mattsapero1896]

Can’t wait!! My first recommendation to the vegan curious has always been that they try Miyoko’s butters and cheeses!

[@JanE-rb2wr]

Same here! And the herbed spreads are always a big hit with non vegans :).

[@user-rs1jb2wd4e]

Thank you for this wonderful, informative, helpful and beautifully photographed video!

[@snow86241]

This is amazing! I knew about this but didn't know you could use aquafaba to replace the lecithin !! thank you so much :)

[@marjoriepark1198]

What a delightful discovery! Some time back I had purchased a kindle edition of “:The Vegan Pantry”.:When I clicked on this vegan butter video, I didn’t realize you were the author of that book til you showed it. So glad to find your channel and learn more about your other ideas. Thanks and am a new satisfied subscriber. Marjorie

[@VintageAtticHideaway]

So glad to see you're doing KZbin content again! Your cookbooks made transitioning to veganism really easy over a decade ago. I still use your pantry staples cookbook regularly.

[@disregardable]

the animals are too cute

[@andreawalker7138]

I'm def going to be making my own butter this week. Thanks for the recipe!

[@samatronn]

OMG I JUST REALISE! I have your book hahahah thanks so much for the videos to accompany the recipes. Brings the recipe to life when it can sometimes feel overwhelming

[@JaneThomas58]

That book is a must have for every cook’s tool box

[@kalakumar8513]

Thank you for sharing your wonderful plant butter recipe, Miyoko! Thank you also for showing your sweet rescue babies. Such sweet souls. Thank you for rescuing them, and giving them a happy home. ❤❤❤

[@RashomiSilva]

Thank you so much Miyoko, for this recipe without lecithin. by the way please shoot a video of your beautiful barn, so we can get to know your friends

[@StudioVegan]

I truly love miyoko I’ve been using that cookbook for 7 years

[@melaniecarpenter2660]

I always love watching you make delicious food, - even simple butter! (And saw Koan at your feet in front of stove…) 💕🌿🕊

[@xionamayes6754]

Thank you so much for this recipe. I am not vegan. I consume meat but avoid dairy, soy, eggs and tons of other things to cure my daughters Ezcema while we work on her gut. I LOVED your butter and your brand values but the amount of butter I use it didn’t fit my grocery budget. Last year I Found a recipe on KZbin and wanted to make it for months but been having a hard time finding a reputable sunflower lecithin. Only place I find it is Amazon or Walmart thru sellers. I don’t want to purchase from them since I don’t know the quality etc……Long story short now I can finally have some butter 😢😢😢 thank you so much for sharing this with us. I appreciate you. Thank you for also sharing about your business. I keep up with companies ingredient list often because I’ve known companies to this to the original owners often. You either go broke fighting for your rights or you have to just let it be, and start a new business. A business I remember it happening to a few years ago was Honey Pot. Now when you look at their ingredients they are terrible. They used to a herbal and holistic way to help women with female reproductive issues by having HEALTHY clean pads, feminine wash, etc. now the people who were the investors/ owners of these big big brands took over her WHOLE brand. It’s so sad. Thank you for being up front and honest. People need to know now more than ever how these companies are so we can get back to eating as natural as possible. They do everything for profit. So again. Thank you so much I support and appreciate you so much 🫶🏽

[@teagoldleaf4137]

I had bad eczema starting from about 3yrs old until I went vegan. In addition to going vegan I cut out wheat and processed foods. Took a few months, eczema gone! Years of mom taking me to dermatologists. Always hearing the same thing, there's no cure, here's some steroidal topical cream, ointments. It was awful. Salt, lemon, tomatoes, hurt my hands so much. I was a trained chef but touching food literally caused me pain. And the itching at times was so persistent it would keep me up at night. The lesions, the skin flakes that would catch onto a piece of fabric and tear the still attached skin, the blisters, incessant itching. It's like a lifetime ago. Needless to say, I don't miss it. I also had anemia before turning vegan, which also went away in less than a year. I'm not sure if it's related, but I'll include it incase, During this time I also did hatha yoga about 3 times a weeks and took long, Relaxing walks about 3 times a week. Best of luck to you and your daughter. ✨️💕✨️

[@valeriedaws6290]

I just use a light flavoured olive oil and a little curry powder and a light pinch of salt and I shake it as often as I can then the next day strain off curry powder and return to the container with a lid. I use a butter brush and spread it on my toast. I toast all my bread as it helps kill off some yeast. Easy peasey.

[@Divayogi]

This looks great! I can not wait to make some. Thanks for giving us the aquafaba option! That is a big help!

[@dr123hall]

Just Excellent person … and great chef too!! Thank you very much!

[@debbieporter1513]

The homemade vegan pantry is my kitchen bible❤❤❤❤

[@beyourownforceofnature7291]

I am beyond happy! You are an amazing Soul and I am in total love and support of you! 🕊️🍃💯💯💯

[@charitealove]

I started watching your videos and loved them. Your name sounded familiar, but I didn’t realize where from until you showed your book. I’ve borrowed it from my local library and read it several times, and every recipe I’ve tried has been delightful!

[@karenmarwil3905]

I loved this!!!!! I have missed using your butter and now I cannot wait to make my own!!! Thank you Miyoko!!!! ❤❤❤

[@audreymaqks]

So glad to be able to watch all your marvelous tips and recipes

[@johnblagrove5177]

It's always good to lratn new things. Making healthy eating foods a good thing/ habit.😊❤

[@carlaweems72]

Miyoko,... you are so rockin' cool it's hard for me to put into words. I LOVE ALL your recipes!! I am grateful for all your experimenting and research to produce some of the best food recipes!!! And I love that you are a true animal lover.. it's a beautiful thing!! ❤❤❤

[@teagoldleaf4137]

❤

[@_trram]

I’m making this today! I need some vegan butter!

[@momstheword11]

Thank you Miyoko! I love your channel and your recipes. We ordered your cheeses and they are fantastic! Your products are so good that they are always sold out!

[@cheriebraden]

Miyoko, you're a genius. My husband and I always tell people you are the Vegan Wizard.

[@di_nwflgulf3547]

Yessss, still make glorious, espc for compunds, doing a butter board on thurs...garlic, herbs with rustic baquette ❤

[@suzannesaturday9616]

Smart video! Now I don’t have to buy butter from the people who stole your baby!

[@ks20227]

Thank you for making videos! I love you Miyoko!

[@Hipoporita]

Wow, thank you so much for sharing this recipe! I also LOVE your cultured cashew butter😍 It truly is a game-changer & Vegan Savior! Bakes beautifully in any baked goods and makes anything simple as mashed potatoes so divinely delicious😋💕

[@siegfried60]

Looking forward with excitement!!!!!

[@dmfc04]

Thank you! I'm definitely going to try this! ❤

[@rwheeler4156]

I love her! She's adorable! I am trying this! I need to go dairy free again but the vegan butters are expensive or made with crummy ingredients. I have all of these in my pantry. Thank you!

[@rpadilla72]

Wow! to get her recipes with her demonstrating them is mind blowing!! So awesome!! Love this. Thank you!!!

[@phillippinter7518]

I like how there is a beer just sitting on the countertop.

[@thevegangoodlifewithmiyoko]

Ha! That was used for another episode where I make beer pancakes! Somehow, we got sloppy and didnt' realize it was sitting there!

[@VirginiaFeuRosa]

So now I can finally have the famous Miyoko butter right here in Brazil!! Thank you!! So many great tips!! Arigato!!! 😀😀😀😀😀🙏🙏🙏🙏

[@groovyhippiechick]

If you did have Lecithin, how much would you put in?

[@AngelicMission777]

So simple! I think vegan butter tastes even better than real butter! Thanks!❤

[@VirginiaFeuRosa]

Absolutely wonderful recipe!! Thanks you so much!!

[@mikiniwilliams5916]

Stick blender to emulsify would probably cause less heat. Love your videos!

[@lisap8800]

That's so cool! Thank you for showing the troubleshooting-- super helpful!

[@GS-lq2is]

Wow!

[@BeingReal1]

I will give this a go, but I have had best success with the cultured cashew butter. If my daughter gives it a big thumbs up you know its really good 👍🏼

[@dulcey4]

Can you make a butter with no oil too? If so what would you use? These teaching videos are everything!! Learning from the Master herself! 🙏

[@VintagePrincess27]

Yes way to much oil

[@Mirandaeber]

I made this today! I added cinnamon and maple syrup! Thank you for making these videos and encouraging us to cook at home

[@mgb426]

Hi, at what stage did you add the cinnamon and maple syrup? And how much of it . This sounds devine

[@brandondolguin]

This is on my todo list. Looks amazing! I do not have some of the ingredients yet; hopefully soon.

[@rebeccaspratling2865]

I love this woman! Her cheeses are amazing. 🥰

[@melissasalasblair5273]

Love making compund butters 💚🧈🌶️🥑🍓🥥🍞🥐🥞🍔🥨🥔

[@phillipErskine-jk1jt]

You can make coconut whip also with just coconut oil chilled and whipped with a cold bowl with your mixing whip attachment chilled and sweetened with date or coconut sugar.

[@alreadybeenthereonce]

Pairs well with a refreshing Corona extra ;)

[@carolw4506]

I was looking for this comment. At first, when I saw the Corona, I thought I missed an ingredient. 😅

[@tochashona]

Looks delicious! I'm going to try making this. Putting your blender container in the fridge or freezer before you mix ingredients so that it's already nice and cold before you blend would assist in making sure your batch is cold enough on the first go-round.

[@VirginiaFeuRosa]

I had no idea that margarine used to be pink to "avoid consumer confusion"... we have always been so easily confused haven't we? HAHAHAHA

[@onexpressocafe1821]

Just made this for the first time, it is a beautiful whipped spreadable butter for making mac and cheese. My son tasted the spatula and was loving it! Waiting for my fresh nut milk to chill to make the stick butter too. Then we are making mozzarella and pizza!

[@teagoldleaf4137]

Miyoko I just found out about what happened to you through the comments section of a video by the Vegan zombie. I'm sorry this has happened to you. I love your cultured butter. It actually reminds me of the butter my great grandmother used to spread on baguette and serve it to me with a hot cut of milky hot chocolate. The first time I tasted your butter, it brought me back to those fond memories. I buy Miyoko cultured butter all the time but no longer. Now that I know what they have done to you, I'm boycotting them. Will you be starting another vegan cheese and butter company? I can't believe they're allowed to use your name. You're a wonderful person, the first video I watched by you was more than 10 years ago, making vegan Thanksgiving turkey complete with crisp "skyn"❤ You're so inspiring and I wish you all the best 💕💖✨️💛✨️💖✨️💕

[@pierf.car.2592]

Aspetto il video con curiosità ed entusiasmo!

[@thevegangoodlifewithmiyoko]

Non dovrai aspettare molto! Spero che ti piaccia!

[@kasaka28]

Thanks for this! Always chose your butter before any other!

[@MysteriousBeingOfLight]

You are a joy to listen Miyoko ! Keep up your good work x

[@name.terrie]

Thanks soooooo much for this and the tips! Best wishes!

[@raeraesma]

Thank you so much for sharing. 😊

[@MysteriousBeingOfLight]

Vegan butter doesnt even exist in my country I'm so happy to be able to make it from EASY ingredients !! Thank you so much

[@scienceislove2014]

Wow... I'm just amazed.. I'm so happy for the animals you helped

[@HappyVegan72]

Nothing in this world better than Miyoko’s budda!

[@smhvideoshiggins8280]

How can be add the garlic flavor to butter? Love these videos!

[@piaogilvie8463]

First visit on your channel and loving it. This butter may just be the answer to my vegan butter dreams. Thank you💚

[@GS-lq2is]

You have a farm sanctuary? Amazing!

[@thevegangoodlifewithmiyoko]

YEs, Rancho Compasion. www.ranchocompasion.org/

[@susan6942]

I see you have some happy babies to love they are beautiful just wanta hug them all Thanks for the butter recipe I’m definitely doing this one your awesome

[@mserf8132]

I’m new to your channel, it is brilliant! Thank you for sharing your knowledge and presenting your recipes in an easy to understand and follow method! Your videos are produced well; they are upbeat, well lit and paced perfectly! Keep up your diligent and dedicated work!❤😋

[@jpreston628]

Another fun episode. Oh, an I must comment on the Corona beer on the counter. Butter and bear! Doesn't get any better than this!

[@robinhart1390]

I just watched your interview on Brands for a new world and heard your story about the Kiyoko Creamery!!! I’m so sad and appalled by the way they treated you. I am boycotting the and will make my own Kiyoko products such as this butter until I hear differently. Please update us on that situation. I love and appreciate you and you mission❣️Blessings

[@rootboundcooking1491]

Am I understanding that I can make your Vegan Pantry butter with aquafaba instead of the lecithin? Now that I'm back to making your recipe (instead of buying it), I'd love to make it with aquafaba instead of the lecithin. Loving your shows, but wishing they were weekly...and longer. 😀 Please consider some live shows -a paid subscription service perhaps - so we can interact with you while you are cooking. Thank you for doing these!

[@thevegangoodlifewithmiyoko]

I love that idea of a live, subscription model. I will consider it for sure!

[@JCcreates927]

You're the best Miyoko. Thank you for this.

[@358239]

Thank you can’t wait to make this , Hello from northern Alberta Canada ❤️😊

[@anarchisttutor7423]

I second that emulsion.

[@dwalker6868]

Thank you for sharing

[@kimcampbell9107]

I love these shows! Thank you Miyoko!❤️

[@cherylewers6322]

Lecithin!!! That's what I keep forgetting to buy!

[@Tarotqueen-uv1qy]

Omg I’m a huge fan love your butter it is thee best vegan butter I have tasted to date and I use it everyday for me and my son! ❤

[@ThatVeganTeacherYouTube]

That Vegan Teacher’s 30 Tips - How to stay strong and remain vegan when you’re hungry and you feel like you might “cheat”. 1. Hurry! Drink a LARGE glass of water immediately to fill your stomach. People often think they’re hungry when in fact, they’re really just thirsty. No water bottle around? Go to the washroom, wash your hands and then cup them to gulp tap water until you feel full. 2. Now that you know you’re well-hydrated, the next thing you need to do is stop complaining and feeling sorry for yourself. You’re doing fine! You’re not the victim here. You have tons of choices - just take a second to choose them. Believe it or not, NOT EATING for a few hours will NOT kill you - but paying someone for a quick corpse-burger will add to the cycle of supply-and-demand that leads to more animals being harmed, so stay strong! 3. Remember that this feeling will pass as soon as you eat something - so you do NOT need to pay anyone to harm animals, just because you have a problem with not doing proper meal-planning. 4. If you’re at work or a party and there are donuts or cookies there, remember that it’s mind over matter. This is the true test: what will you do when no one is watching? Real vegans never “cheat” - because veganism is not about food - it’s about ethics. Real vegans remember the greater vision here: animal liberation. With this, future staff rooms will contain ONLY vegan donuts and vegan cookies, because eggs and cow’s milk will be thought of as a gross thing from the past. 5. To set yourself up for success, you need to be mature and plan a little. Buy big bags (or cans) of lentils, chick peas, rice and beans and always have some ready to go in your fridge that you can scoop in and heat up quickly with frozen veggies and vegan mayo or mustard or vegan BBQ sauce or olive oil and balsamic vinegar, or hummus or tahini…. You get the idea. There are thousands of vegan, meal-planning videos on KZbin to give you ideas for amazing vegan sauces - which are the key to having delicious, filling salads. Google those with friends and family members so you can have some support at home. 6. Always keep walnuts, peanuts and dates with you wherever you go, so you can shove quick calories in and think clearly. The dates will help ease the dryness of the nuts. 7. Keep a small separate bag with a small spoon in it filled with pumpkinseeds, sunflower seeds and raisins. The raisins will help ease the dryness of the seeds. 8. Buy a seed grinder and use it for flax and chia seeds every morning. Just a few spoons goes a long way, to give you a boost of protein and calories if mixed with oats, oat milk, raisins, cinnamon and chopped apple pieces. 9. Take a second to make a mental list of all the vegans you admire and ask yourself what they would do if they were in your position right now. Would you be proud to show them how you are handling this moment, or would you be ashamed? 10. Feel like you might “need to eat fish or a little piece of cheese? That’s all in your head. Many vegans go through a stage like that because society has brainwashed us to think this way whenever we feel tired or sad or whatever. People use foods like drugs, but trust us, if you eat fish now, you’ll feel like a complete fool in 5 minutes. Why? Because it’s NOT the animal or the animal secretions that you need to eat, it’s the NUTRIENTS and the calories. 11. Take a second to make a mental list of the vegan documentaries you saw about horrific animal suffering and remember how much you want to help the animals. Don’t turn your back on them. Eat healthy vegan foods and let the animals live. 12. Toast with peanut butter and bananas is vegan. So is every single veggie, fruit, nut and seed. 13. If you feel like you need more “oomph” (more calories) to get over the hunger, eat anything in sight that’s vegan. I mean, ANYTHING. Because right now, the most important thing is that you DON’T eat any animal products. 14. If you know you’re being invited to a party, eat before you leave your house. We know you used to go to these events and food was one of the main attractions, but now, you will be focussing on other things as the main attractions, such as the people! And remember that all parties have some kind of fruit or veggie there, and if it’s not on the table, just ask if they have an extra banana, or slice of bread you could have or just eat the amazing vegan bean salad you brought with you! 15. Buy tofu, rip open the package (with the tiny scissors you keep with you from now on - or with keys) and eat it just by adding salt and pepper. (Keep little packs of these in your bag along with mustard - they give them out free at restaurants). 16. Always have oat or soy milk handy and remind yourself that you have no right to steal the milk from a baby cow just because you like the taste. Keep 1 liter tetra packs of these with you, and practice getting used to drinking these at room temperature. Yes, you heard right. There is no reason that all drinks must either be boiling hot or filled with ice cubes - soy milk and oat milk are perfectly delicious at room temperature. 17. Remind yourself that nothing tastes as good as being vegan feels. Seriously. Being vegan means feeling proud that you’re living your best life without giving in to the lame excuses that ex-vegans give. You’re better than them. You’re the real deal. You’re Super Vegan, to the rescue! 18. If you’re out, remember there’s even food in dollar stores and pharmacies if that’s all you’re close to! 19. Carry a small can opener and a spoon with you for easy access to cans of peaches, pineapples, chickpeas and peas whenever you are out. While you’re there, pick up some apples, bananas, kiwis, peaches and containers of blueberries or strawberries. Want to wash them? Just go to the closest public washroom and rinse them under the tap. Afraid you will look weird doing that? Stop it. Instead, be ready to smile at whomever is beside and you say, “Bet you’re jealous I have such an amazing-looking vegan snack right now, eh?” And then share it with them! 20. Walk in to any grocery store and buy some crackers, fresh bread or carrots and dip them into a jar of spicy hummus. If you like vegan cheese, buy that! Some of them are made for dipping into, like the ones with a cashew base. Yum! 21. If you like pretzels or Tostitos with tomato salsa, eat those. 22. If you like candies, instead of eating anything with gelatin or with too much sugar, just buy a bag of frozen raspberries and eat those! Eat them, one at a time, allowing each one to slowly thaw in your mouth. 23. Surround yourself with ethical vegans online that you can reach out to if you need support to stay on track. 24. If you’re driving for a long trip, bring along those so-called, baby carrots and also, some mini-tomatoes. They’re easy to grab at a grocery store along the way if you forgot to pack some. They’re also great to eat if you’re studying with friends at a café or out at the movies. You can hide the bags in your purse or backpack and dip in from time to time, if there are no vegan options where you are. 25. If you’re at a friend’s house or at a relative’s home and all they’re serving is non-vegan food, say this to these mean, veganphobic people around you: “If you love me, you will help me find something vegan to eat here because, just like an alcoholic or a drug addict, I need help to kick my carnistic habit, so please don’t tempt me with all this non-vegan stuff, right in my face. Please, be kind, and help me make a quick sandwich with hummus or avocado and olives - or ANYTHING filling right now, so I can stay on my vegan path.” 26. Follow vegan doctors, nurses and dieticians to inspire you to eat well throughout the week so you can tap into their advice when you’re feeling less than strong. 27. If you’re in a hospital because you’ve been in a bike accident, or something like that, and you find yourself surrounded by ignorant or child-like veganphobic staff, remember that, like the rest of society, many of them are overweight, unhealthy and undisciplined themselves, and they may find it intimidating that you’re trying to be healthier than they are. If they refuse to give you a vegan meal, tell them to give you triple the veggies and triple the fruit to carry you through this glitch in time. 28. Remember this: French fries are vegan! So, if you have nothing healthy around to eat, grab some of those. Ketchup is also vegan, and so is vinegar and salt. 29. Stay healthy overall by sleeping well, drinking enough water and doing various yoga moves on a regular basis, so you can have the discipline to be who you were always meant to be: a healthy, happy vegan! 30. Always carry a toothbrush with you. After you eat, take a second to drink another large glass of water and then, brush your teeth. This will signal to your stomach and your tastebuds that eating is finished for the next 6 hours so your brain will move on to think of other things and you can continue to be a productive citizen by doing things to help make the world a better place for the animals, the planet and humans.

[@susan1380]

wow!

[@21stcenturyhomestead84]

I would love ❤😊 your advice and years experiences on substitutes for cashew in cheese making. My family can eat nuts but have problems with cashews.