A new conundrum has arisen in our Gravel Road kitchen. In addition to having several adults in the house who have dairy allergies or lactose intolerant, the toddler has begun to sprout a terrible diaper rash when he’s fed soy. So the most available version of Earth Balance, our favorite butter substitute known affectionately as “futter,” is off limits to him. (Earth Balance has a soy free version, but it is almost impossible to find where we live.)
Thankfully, my daughter discovered a recipe for a very good vegan butter substitute created by Miyoko Shinner. Her recipe offers variations for baking futter (regular and hard versions), spreading, futter, and unsalted futter. The daughter has fiddled with the recipe and perfected a version that is very good for baking and meets all our high maintenance dietary needs.
Gravel Road Futter
- Combine all ingredients in blender and process at a medium speed for about one minute.
- Pour into a container of your choice*
- Set it in the refrigerator for a few hours until hard.
For a Harder Futter substitute ¼ cup of the melted coconut oil with ¼ cup melted cocoa butter. Reduce liquid oil by 1 tablespoon.
For Whipped Futter increase the liquid oil by one tablespoon, and process at high speed in the blender for about 2 minutes to incorporate as much air as possible. (We have tried this version several times without success.)
For Unsalted Futter leave out the salt.
*We use mini-loaf pans that hold 1 cup each. Once the futter is hard, it can be cut into 1/2 cup sticks the same size as regular sticks of butter or margarine.