Some of you may remember when I posted about my margarine experiments in a Whatever Wednesday post. I’ve been using it for a while, but I wasn’t completely happy with it. The psyllium husk powder I used as an emulsifier didn’t melt well when I wanted to use it for things like lobster and there were gummy bits. Since my experiments with making Aquafaba Vegan Salad Dressing went so well and worked so well to emulsify the oils, I started wondering about it. And then I saw a post for a recipe for a Vegan Aquafaba Butter that one of the people in the Vegan Meringue – Hits and Misses! Facebook group for aquafaba developed, but I don’t have a safe, solid fat other than home rendered lard and home rendered beef tallow due to my allergies. So I decided to go back and play with my original recipe and add aquafaba. I doubled the recipe and switched out some of the cashew milk for aquafaba. It worked, and the margarine is perfect. There’s no gummy bits, the butter is spreadable at refrigerator temperature on hot steamed veggies and potatoes, and it’s much more like butter than before. Now I just need to find a bread that works for me again, because I need to eat this with toast.
My original post about my WW: Homemade Margarine Experiments has links to information about rendering your own lard and tallow, if you have to do it yourself. (I do, fricking corn). I also used silicone ice cube trays to freeze the margarine into cubes. Once it’s hardened, I place it in to zip top bags to keep in the freezer. It lasts longer and I can just grab a cube or two when I need them.
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- 2 ounces lard (I use my home rendered lard)
- 2 ounces tallow (I use my home rendered tallow)
- 1 cup olive oil
- 1/3 cup cashew milk or other non-dairy milk (I use my homemade cashew milk)
- 1/3 cup aquafaba (See aquafaba.com)
- 1/2 teaspoon lemon juice (I used fresh squeezed lemon juice)
- 1/2 teaspoon apple cider vinegar (Bragg’s is usually the safest option corn allergy wise)
- 1 teaspoon sea salt
- 1/4 teaspoon ground turmeric
- Melt lard and beef tallow together in a double boiler. While waiting for it to melt, add all the other ingredients except the olive oil in a blender.
- Once the lard and tallow are melted, add the olive oil to them, and stir to combine. Remove the double boiler from the heat.
- Start blending the ingredients in the blender, and through the hole in the lid, very slowly pour the lard, tallow, and olive oil mixture into the blender in a fine stream. Continue pouring until the whole mixture has been added to the blender and blend until completely mixed.
- Once it’s completely mixed, pour the margarine into a silicone ice cube tray, or into other freezer safe containers. Place the trays/containers into the freezer until the margarine sets. I empty the silicone ice cube trays into a zip top bag so that it lasts longer and I can grab a bit of margarine when I want.
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