Aquafaba is the liquid that comes from canned beans, particularly chickpeas. This magical ingredient has gained popularity in vegan cooking due to its ability to mimic the properties of egg whites, making it a fantastic egg replacer in many recipes. It is rich in carbohydrates and proteins, allowing it to whip up into a fluffy consistency that can be used in various culinary applications, including butter, meringues, and mousse.

To make your own vegan butter with aquafaba and coconut cream, you will need:

Aquafaba: The liquid from one can of chickpeas (approximately ¾ cup).
Coconut Cream: One 14 oz can of coconut cream or two cans of full-fat coconut milk (chilled overnight).
Liquid Oil: A neutral oil like cold-pressed rapeseed oil or canola oil.
Salt: To enhance flavor.
Optional: Turmeric powder for color or apple cider vinegar for a tangy taste.

Open the can of chickpeas and drain the liquid into a mixing bowl. This liquid is your aquafaba.
Use an electric mixer to whip the aquafaba until it reaches soft peaks. This should take about 5-10 minutes.

In a separate bowl, scoop the solid coconut cream from the chilled can (discard or save the liquid for another use).
Whip the coconut cream until it becomes smooth and creamy.

Gradually fold the whipped aquafaba into the whipped coconut cream. Be gentle to retain the airy texture.
Slowly drizzle in your liquid oil while continuing to mix. This step is crucial for creating a stable emulsion. Aim for a thick, creamy consistency reminiscent of traditional butter.

Add salt to taste. If you want a yellowish color, incorporate a pinch of turmeric powder, or for a tangy flavor, add a teaspoon of apple cider vinegar.
Mix until all ingredients are well combined.

Transfer the mixture into a container and refrigerate it for at least 1-2 hours to allow it to solidify.
Once set, your vegan butter is ready to use!

Use High-Quality Ingredients: The flavor of your butter will depend significantly on the quality of the oils and coconut cream you use. Opt for organic and cold-pressed oils when possible.
Storage: Keep your aquafaba butter in the refrigerator, where it can last for about 5 to 10 days. You can also freeze it for longer storage.
Experiment with Flavors: Feel free to add herbs, spices, or other flavorings to customize your butter. Garlic, dill, or nutritional yeast can create unique spreads.

Making butter with aquafaba and coconut cream is not only simple but also a rewarding experience that allows you to enjoy a delicious vegan alternative to traditional butter. With just a few ingredients and some easy steps, you can whip up a creamy, flavorful spread that enhances your favorite dishes. Whether you're spreading it on toast, using it in baking, or adding it to sauces, this vegan butter is sure to impress. Give it a try and enjoy the delightful taste of homemade vegan butter!