How to make your own vegan margarine – recipe
Across the UK more and more of us are taking to the kitchen to bake during lockdown. Research from FLORA, the plant-based spread found 43 percent of Brits are cooking more from scratch.
Of these, 12 percent using more plant-based alternatives, #MYOMargarine is the next challenge for the nation.
The #MYOMargarine Challenge is encouraging the nation to get creative in the kitchen and create their own plant-based margarine at home, using just four ingredients.
Margarine is a versatile ingredient and can be spread on toast, used in cooking and in baking.
For those seeking a vegan alternative which is easy to make at home, here is a recipe for plant-based margarine.
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How to make FLORA’s vegan margarine
The recipe makes about 250G of margarine, about the size of a small tub or block of store-bought margarine.
- 225 ml coconut oil
- 150 ml sunflower oil
- 1 tsp mustard powder
- 2 tsp carrot juice
- ¼ tsp salt
First, melt the coconut oil.
Mix all the ingredients together in a bowl on top of another bowl with ice, until thick.
The consistency should be similar to Greek yoghurt.
Transfer the mixture into a tub, and refrigerate for six to eight hours (or overnight).
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For another plant-based condiment, here is how to make vegan mayonnaise.
Vegan mayonnaise can be enjoyed with chips, on sandwiches and as a cooking ingredient.
This recipe takes less than 30 minutes to make and can last for up to two weeks in an airtight container.
To save some money, and enjoy a tasty condiment, here is how to make vegan mayonnaise.
- 3 tbsp aquafaba (brine from a can of chickpeas)
- 2 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp fine white pepper
- 2 tbsp white wine vinegar
- 250ml/9fl oz neutral oil, such as vegetable oil
Put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy.
This will only take around 10 seconds.
Store in an airtight container in the fridge (it will keep for about 2 weeks).
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