Скачать или смотреть French-Style Vegan Butter: Dairy-Free Recipe for Realistic Taste & Texture

Hello, Culinary Adventurers!

Today, I'm thrilled to unveil a homemade creation that's been simmering in my kitchen lab – a recipe born from my deep dive into the world of margarine and the fascinating hydrogenation process that transforms oils into a solid, room-temperature delight.

For those of you who've been following my culinary journey, you might recall the various butter alternatives I've whipped up in my recent shorts. If you haven't yet, be sure to check them out for some tasty inspiration!

Now, let's talk about the star of today's show. Many of you have raved about Miyoko's Creamery vegan butter, and trust me, I've been eager to try it myself. Alas, it's not available in my neck of the woods. But that didn't stop me! I've scoured the internet, piecing together clues about its ingredients and the magic behind its creation.

And voilà! I present to you my very own interpretation of Miyoko's cultured vegan butter – a culinary masterpiece that has exceeded all my expectations. This vegan butter is not just a substitute; it's a revelation. Its creaminess rivals traditional butter, it glides across toast with ease, and it achieves that golden brown perfection we all crave.

But the true enchantment lies in the flavors – rich, nuanced, and utterly complex. It leaves a symphony of delightful notes dancing on your palate, especially when savored on a slice of perfectly grilled bread. This isn't just another butter recipe; it's the crowning jewel of plant-based spreads, the one I'll be reaching for whether I'm sautéing in the kitchen or adding that magical touch to cakes and culinary creations.

I invite you to embark on this taste-transforming journey with me. Give this recipe a try, and I'm confident it will revolutionize your culinary world, tantalizing your taste buds in ways you never imagined.

Don't forget to share your experiences in the comments below. I'm eager to hear how this gustatory game-changer elevates your meals and moments. Happy cooking, and here's to a buttery future that's better for us all!

Salut!
Lionel

Chapters list:
00:00 Introduction
01:57 Ingredients
03:38 Recipe
11:29 Tasting

Ingredients
1/2cup water (100 ml)
1/4 cup cashew nuts (50g)
1/8 tsp ferment for yoghurt
1 1/2 cups deodorised Coconut oil
1/4 cup neutral oil
1/2 tsp salt
6 tsp dry lecithin or 2 tsp liquid lecithin

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Filmed with Fuji X-H1 camera.
Video edited with DaVinci Resolve.