Philippines Ingredients Link - 7

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*Oils*

sunflower oil

corn oil

peanut oil

canola oil

Coconut oil

*Margarine*

margarine: coconut, corn, canola

*Vegan Milks*

Soya Milk and Tofu

Mung Bean Milk

Vegan Melty Cheese

**Vegan Butters**

(1)from A Virtual Vegan, https://avirtualvegan.com/easy-vegan-butter/

## *Vegan Butter*

by Melanie McDonald

*The best tasting vegan butter! It's plant based, super buttery, smooth, rich & creamy & can be made in minutes. Use it for all of your spreading and baking needs. No fancy ingredients are required and unlike most store bought vegan butters it is palm oil free.*

4.84 from 277 votes

PREP TIME5 mins

TOTAL TIME5 mins
COURSE Any
CUISINE vegan
SERVINGS2 cup (approx)
CALORIES30 kcal

### INGREDIENTS

* 1 cup / 240 mls refined coconut oil , it must be refined NOT unrefined
* ½ cup / 50 grams / 8 tablespoons almond flour \*
* ½ cup + 2 tablespoons / 150 mls unsweetened non-dairy milk , NOT almond milk. See recipe notes for suggestions\*\*
* 2 teaspoons nutritional yeast
* 1 teaspoon salt
* 1 teaspoon apple cider vinegar
* 1 pinch ground turmeric optional but helps make colour a little more yellow
* ¼ cup/ 60 ml ml neutral tasting liquid oil like light olive oil, avocado oil or canola oilPowered by Chicory

### INSTRUCTIONS

#### Please see the recipe notes before proceeding if you intend on using this butter for frying or sautéing.

* Melt the coconut oil. I put it in the microwave for 20 or 30 seconds but you can also stand the jar in some hot water. Measure it when it's liquid and not when it's solid, then set it aside for a few minutes to cool. Don't use it while it's hot or warm. Allow it to get to room temperature first.
* Place the almond flour, milk, salt, nutritional yeast, vinegar and turmeric into a blender and blend until smooth.
* Pour in the refined coconut oil and olive oil then blend until velvety smooth. I use the smoothie setting on my blender. Don't let the blender get too warm while it's blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between.
* Pour the liquid butter into a container, cover and refrigerate until set.
* Let is soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.

### NOTES

Sautéing or frying? This butter can be used in any way you would use regular butter, *except* for frying or sautéing. If you want to fry or sauté with it you will need to omit the almond flour from the recipe. If you aren't going to be sautéing or frying then please don't omit the the almond flour as that is what makes it buttery and rich when it is used for spreading/baking.
\*Almond flour is made from blanched skinless almonds and is super fine, powdery, soft and pale creamy yellow in colour. It has a mild, buttery flavour. Almond meal on the other hand is made with raw almonds, often with skins still on. It is coarser and grainier than almond flour, slightly stronger in flavour and darker in colour with small brown flecks throughout if the skins were still intact. For best results you need to use almond flour for this recipe. Almond flour is found in almost all grocery stores and it will be clearly labelled on the bag that it is made from blanched almonds. I buy mine in bulk from Costco but Bob's Red Mill is a popular brand of almond flour carried in most stores in North America. In the UK you can buy almond flour from Holland and Barrett.
\*\*Any neutral tasting, unsweetened milk is fine to use. I usually use cashew milk, oat milk or soy milk. I do not recommend using almond milk because it is too strongly flavoured and will give the butter a strange taste.
How to store - Be sure to pour the butter into a container with a lid so that it's easy to keep it covered. I put mine in small or shallow jars mason jars. Store it in the refrigerator and it will keep for about 2 weeks. This does depend to some extent on the milk you use to make it with though. If you use store bought milk it lasts longer than it does if you use homemade milk. That's because store bought milk has preservatives in it and homemade doesn't.
This vegan butter freezes really well. If you make more than you think you will comfortably eat in 2 weeks, or if you want to make a really big batch every couple of months, store it in the freezer where it will keep for up to 3 months.
To freeze in an airtight freezer safe container - When you make the butter pour it into the freezer safe container cover with a lid and put it straight in the freezer. You can also freeze the already set butter if you prefer.
To freeze in a silicone ice cube tray - Pour the liquid butter into the silicone trays. Place them gently and evenly in the freezer. Once the butter has solidified you can wrap the ice cube trays up really well or put them as they are in a sealed freezer bag. Or you can pop the frozen cubes out and store them in a bag or container so you get your ice cube tray back for other things.
Success tips

* Measure everything carefully and don't omit or change anything (except the turmeric which can be safely left out if you don't have it because it is only used for colour).
* You must use refined coconut oil. It's sometimes labelled as "deoderized". You absolutely cannot use unrefined or virgin coconut oil because your butter will smell and taste of coconut. If you arne't sure if yours is ok, check the label. It will say somewhere. Or give it a sniff and taste. If you can smell or taste any trace of coconut it is not refined and not suitable for this recipe.
* Make sure the refined coconut oil is liquid but at room temperature. Don't add it while it's hot.
* Blend until completely smooth but don't let the liquid butter get hot while blending or it could split. If it starts warming up give the blender a break for a minute or two before continuing.
* Let it set thoroughly before using.

Richard's Notes: The almond flour will be expensive in the Philippines, an alternate cheaper nut is required. Other substitutions may be also needed.

### NUTRITION

**Serving:** 5g / 1 teaspoon**Calories:** 30kcal**Carbohydrates:** 0.2g**Protein:** 0.2g**Fat:** 3.2g**Sodium:** 21mg**Fiber:** 0.1g

Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

(2)**Homemade Vegan Butter**

from LovingItVegan.com by Alison Andrew's, https://lovingitvegan.com/homemade-vegan-butter/

INGREDIENTS

* 1 cup (240ml) Refined Coconut Oil (Melted)\*
* 2 Tbsp Canola Oil\* (See Notes)
* 1/3 cup (80ml) Unsweetened Soy or Almond Milk
* 1 tsp Apple Cider Vinegar
* 1 tsp Nutritional Yeast
* Small Pinch Turmeric
* 1/2 tsp Salt

Directions

1. Add melted refined coconut oil to the blender jug along with the canola oil.
2. Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.
3. Add the nutritional yeast, small pinch of turmeric and salt.
4. Blend very well until smooth.
5. Pour out into a butter dish and refrigerate until set.
6. Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

Richard's Notes: Tge ingredients for this second vegan butter recipe and much cheaper in the Philippines than the 1st recipe.

Cook's Notes:

\*Must be *refined* coconut oil not extra virgin coconut oil.

\*Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.

\*Lasts up to 2-weeks in refrigerator. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.

\*Make it soft and spreadable: This butter recipe above comes out a lot like a traditional butter in that it’s very firm straight out the fridge and needs to soften first before it becomes spreadable (unless you’re spreading on toast, in which case you’re good to go!). This makes it great for the purposes that a regular butter is good for. However, if you want to use it mostly as a spread (that also works for baking and frying) and want it soft and spreadable straight out of the fridge then adapt the first two ingredients of the recipe as follows: 1/2 cup (120ml) Refined Coconut Oil and 1/2 cup (120ml) Canola Oil or Avocado Oil (OR 1/4 cup (60ml) of each canola oil and avocado oil) and then follow the rest of the recipe exactly as it is. This results in a soft, spreadable vegan butter that still works great for baking and frying. Thanks to one of our readers for experimenting with the recipe and coming up with this adaptation

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**Nyimo Milk(Bambara nut milk)**

from HOW TO MAKE NYIMO MILK, https://www.princesstafadzwa.com/how-to-make-nyimo-milk/

### Ingredients

* 1 cup nyimo(bambara ground nuts)
* 8 cups distilled water

### Instructions

1. Soak nyimo in distilled water overnight for a minimum of 6 hours.
2. Blend the nyimo and the water, add 4 more cups of water until well blended and almost smooth. Add the rest of the water.
3. Strain the blended mixture using a cheesecloth.
4. Store the nyimo milk in a sealed container in the fridge for four to five days.

**Vegan Cream Cheese**

from https://m.youtube.com/watch?v=KvdhI43yx74&feature=youtu.be

**Nut Free Vegan Cream Cheese**

This is a quick and easy dairy free and nut free recipe and it will be done in under half an hour!

With a neutral flavor, this homemade plant based cream cheese can be turned into a sweet or savory flavor of your choice.

If going sweet try adding sugar, maple syrup, cinnamon, lemon juice etc… or try savory combinations such as herb, garlic, chives, pepper, chili and so on. The options are endless

It is a great vegan cream cheese spread that can be used on crackers, sandwiches, frosting and more!

**Vegan Cream Cheese**

**Ingredients**

* 2 tsp Agar agar powder
* 1/4 cup Hot boiled water
* 1 cup Soy Milk Organic . Or use your favourite plant based milk
* 1 tsp Lemon Juice
* 1/2 tsp Celtic Sea Salt
* 1 pinch Raw Sugar

Servings: cup Units:

**Instructions**

1. For this simple recipe you will need a medium saucepan or pot, a stirring spoon, whisk and a glass or plastic bowl to put in the fridge while the cheese sets.
2. Add your agar agar to the pan first, followed by the hot water and milk, then bring the mixture to a boil, then simmer for 7 - 10 minutes until the mixture thickens.
3. Pour the hot mixture into your storage bowl and place in the fridge for approximately 20 minutes until set.
4. Once the mixture has set, take it out of the fridge and use your whisk to break it up until the texture starts to feel like cream cheese.
5. Next add the lemon juice, salt and sugar, then mix through thoroughly.
6. From here you can take this base recipe and you can make it sweet or savoury. E.g. Cinnamon, sugar, maple syrup for a sweet option or go down the savory road with herbs, garlic, chives, pepper etc. The options are up to you.

**Magic Coffee Cream, no dairy**

from https://youtu.be/DOCl57TQTeQ

INGREDIENTS:

160 ml Cold water (2/3 cup)

200 gr White sugar (3/4 cup +2 tbsp)

20 gr Soluble coffee (2 tbsp + 2 tsp)

Instructions

Blend instant coffee and sugar well in a deep narrow bowl

use electric mixer on highest speed to beat instant coffee and sugar as cold water is gradually added

Beat mixture for 3 to 5 minutes till the cream firms

**Soy Milk using Pineapple Leaves**

from https://www.webtech360.com/detail/how-to-make-delicious-soymilk-with-a-blender-154101.html

## Raw Materials and Tools

Soy: 500gr soy beans

Purified water: 1.5 liters

Pineapple leaves: 50gr

Blender

Filter towels

Materials and tools.

## Making

Preparing soybeans: To make soy milk delicious, you need to choose round, even, smooth, firm seeds and have just harvested about 3-4 months. You should first soak in warm water, 6-8 hours in summer and 10-12 hours in winter. Once the seeds are fully open, use your hands to rub them through the outer skin. Rinse again to clean, remember to rinse the foam and remove the small particles. Pineapple leaves washed and drained. Then, fold the pandan leaves in half and make a bundle. Blender washed and let dry.

*Preliminary processing of soybeans.*

Blending soybeans to get juice: Next you put soybeans in the green machine, add a little clean water to grind together. Add water according to the ratio of 4 tablespoons of soybeans and mix with 350 ml of water. Grind beans for 2 minutes, every 30 seconds should rest once to avoid overheating, grind until smooth pureed mixture. At this stage, if you want the milk to be more fragrant and flavorful, you can add white sesame seeds or peanuts to the grind.

*Grind soybeans for juice*

Cook delicious soy milk: Pour the pureed soybeans onto a filter cloth. Filter to remove the residue, do so about 2 times to make the water smoother. Continue to put the squeezed bean juice into the pot, boil with a few pineapple leaves to smell it. Once it's boiling, simmer for a few minutes, then turn off the heat. When you boil the milk, you should let it simmer and stir it well so that the beans won't stay in contact with the bottom of the pot for too long, resulting in the soy milk being dull.

*Cook soy milk*.

As the last step, you let the soy milk cool. Drink it hot or cold as you like, you can add sugar to make the soy milk sweet as you like. Soy milk should be put in the refrigerator cooler for better storage. Since there are no preservatives, you should only use it within 1-2 days, so it will ensure the health of you and your family.

So you have a cup of delicious soy milk, full of nutrients without having to spend too much effort. These are the easiest steps anyone can take. Wish you success with how to make soy milk with this blender!

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