5 vegan butter substitutes to consider when cooking
|Published
Butter is not just for bread – most South Africans use butter for cooking, baking and even greasing dishes.
So, what do vegans use for butter?
Here is our list of the best ingredients you can use instead of butter. No matter what your skill level in the kitchen, these substitutes will make your dish very flavourful.
Applesauce
Applesauce is a very popular butter alternative in the vegan community. It is one of the healthiest substitutes you can make and drastically lowers the fat and calorie content of your baked goods.
Even the unsweetened varieties are naturally sweet, so you can also reduce the amount of sweeteners you use in your recipes.
Applesauce works as a binder, so it is also used as a vegan egg replacement but contains more liquid than butter. Make sure to strain out as much of the excess liquid as possible before adding it to your other ingredients.
Macadamia oil
A natural oil made from the cold pressing of macadamia nuts. It is versatile in the kitchen and rich in monounsaturated fats and essential fatty acids.
A great alternative to olive oil and perfect for baking, frying, or drizzling over salads. Of course, it should be avoided by those who suffer from nut allergies.
Avocado
Did you know that mashed avocado is a treasure of healthy fats? Use it to add creaminess and subtle flavour to your baked goods. With a fat content that is through the roof, it keeps everything from cookies to cakes luxuriously moist.
Vegan butter
You can find vegan butter in most grocery stores in the refrigerated section. These butter products usually have an oil base and are very similar, if not identical, to margarine in some cases.
Most margarine is already vegan and made from plant-based oils like avocado, oil, palm oil, or coconut oil mixed with water and is easy to find at any supermarket.
Pumpkin purée
Pumpkin purée works wonders as a vegan butter alternative. The thick, velvety texture of the pumpkin mimics that of dairy-based butter quite well, and the additional liquid content helps to produce a moist and tender baked good.
When replacing butter with pumpkin purée, store-bought is best here as opposed to making your own.
The texture and water content of store-bought canned pumpkin purée are much more uniform, whereas home-made purée tends to vary too widely to yield predictable outcomes.