Aquafaba Files
Homemade Vegan Butter You Will Want to Spread on Everything
Aquafaba emulsifies a creamy and rich plant-based concoction that tastes much better than store-bought margarine
The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
Aquafaba was a game-changer in itself, and today’s recipe is based on a further game-changer. Though I accept it’s useful to have around, I just can’t get on board with the flavour of margarine, and am yet to find a product that meets my expectations. I’ve tried homemade vegan butter before and have been very happy with the results, but this is next level. Often named “Nina’s Vegan Butter” after its Danish creator, this is creamy, rich, spreadable, so delicious, and genuinely buttery. That magical aquafaba emulsifies and gives it body, and coconut oil lends richness and a solid texture.
I have adapted Nina’s recipe very slightly here, but I do recommend you check out her original post, where she troubleshoots and answers questions with admirable patience. This butter is best for spreading and enriching — perfect for mashed potatoes, sauce, or a simple piece…
