In the vegan lifestyle all products with animal origins are excluded from the diet. Amongst these also fats, but how can we find a worthy substitute of butter? These vegan alternatives for butter are the answer.
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Eating vegan, however does not mean giving up the sins of gluttony: also butter, as other foods, has an alternative in the animal-free cuisine, because there are ingredients with non-animal origin that can take its place.
Extra-virgin olive oil
In recipes for sweets, butter can find a valid surrogate in extra virgin olive oil. In particular, 100 grams of butter are replaced by 80 grams of oil.. easy!
Soy Cream
Alternatively, it can also be replaced by soy cream, which has a more delicate flavor and definitely less calories: in this case it will take 125 grams of soy cream to replace a 100 grams of butter; with the same proportions even soy yogurt can be a great substitute for butter.
Avocado
Butter can also be replaces by fruits like avocado, the flesh of the fruit – mashed with a ford – you can remember the texture while maintaining a delicate flavor. The avocado is suitable for the preparation of desserts that are more lighter in texture.
EXPLORE: 5 tasty ways to prepare an avocado
Almond Cream
For the pastry and biscuits instead of butter you can use almond cream. You can prepare it at home, if you don’t want to buy it at the supermarket: you will need the help of a powerful blender, just make sure that the blending almonds release the oil and form into a creamy mixture.
Hazelnut and Peanut Butter
On the same point some other substitutes of butter are hazelnut and peanut butter. The same applies for cashew cream.
Sesame Cream
In savory dishes the best option is to use sesame cream, because of its strong taste; alternatively, you could mix the cream with olive oil to simulate the lack of butter.
Bonus tip: a recipe using vegan alternatives for butter
Here’s a recipe we made for you, make the exquisite French Madeleine cakes without butter, using the vegan replacement of olive oil and soy yogurt.
For you 20 cupcakes you need:
- 120 grams of flour Type 0
- 80 grams of soy yogurt
- 80 ml of extra virgin olive oil
- 1 teaspoon of cream tartar
- 40 grams of agave syrup
- 1 organic lemon (all the zest and half the juice)
- 1 pinch of salt
- 50 grams of peeled almonds
Preparation. Mix the soy yogurt with the agave syrup by adding a pinch of salt and olive oil. Continue mixing the ingredients and add the lemon rind and juice, followed by the flour and cream of tartar. Meanwhile, toast the almonds in a non-stick pan and grind them to a powder fine enough to be added to the mixture; stir to reach the homogeneous substance required.
Measure out the dough to put it in the appropriate molds for Madeleine cakes, avoiding overfilling them, since the cakes raise when baked; bake at 230° C for about 5 minutes, after which it’s necessary to lower the temperature to 180° C continuing to cook for another 5 minutes. Enjoy!
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