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Miyoko Schinner’s Glorious Butterless Butter

You guys, this post is long overdue. My number one favourite recipe from Miyoko Schinner’s Homemade Vegan Pantry.

It’s an amazing book and I’ve made a few things from it, but this recipe, Glorious Butterless Butter, has changed my life! It’s surprisingly easy to make once you get your hands on lecithin granules (I found mine at my local IGA), and it’s definitely a game changer for me in the kitchen. I’ve made countless baked goods with it and have slathered it on many pieces of toasts and muffins. It is very, very good.

I highly recommend using soy milk and refined coconut oil for the best result. Here’s the recipe and the video. If you want to take your vegan cooking to the next level, I highly recommend you getting the book. It is incredible.

Glorious Butterless Butter

Course Sides
Prep Time 5 minutes
Total Time 5 minutes
Author Miyoko Schinner


  • 11/2 cup of refined coconut oil*
  • 1 cup soy milk
  • 1/4 cup canola oil or grapeseed oil
  • 3 of lecithin granules
  • 1 tsp apple cider vinegar
  • 1 tsp salt


  1. Place all of the ingredients in a blender.
  2. Process at medium speed for about 1 minute until mixture is thick.
  3. Pour into a silicone mould tray.
  4. Let set in the refrigerator for a few hours until hard
  5. It will keep in the refrigerator for up to a month or longer in the freezer.

Recipe Notes

* Normal coconut oil will impart a coconut flavour so best to use refined coconut oil.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x


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How to make vegan mayonaisse

You’re in for a treat. I’m going to show you how to make vegan mayonnaise.

When I first became a vegan I thought I would never be able to have mayonnaise again and that I would have to kiss aioli goodbye. And for a while, that was the case… until I came across some vegan mayonnaise brands at the Cruelty-free Shop, which contain no eggs, but taste just like a regular mayo, like this one and this one.

This discovery completely changed my life. My veggie burger became a lot more exciting and salads were transformed.

Best Vegan Burger

Problem is, these vegan mayonnaises can get a bit expensive at the store.

But it turns out that you can make egg-free mayonnaise at home, easily, using soymilk and oil. This is my go-to recipe for home-made mayo that is unbelievable good. It’s from the Miyoko Schinner cookbook – The Homemade Vegan Pantry (a must have if you want to level up your vegan cooking skills).

The secret to making delicious vegan mayo.

Firstly, you need kala namak – an Indian salt that lends an egg-y flavour to the mayonnaise. You can find it on Amazon, in health food stores or Indian grocery stores. It’s pinkish in colour and it’s a great ingredient to have if you want to lift your game in the vegan-cooking department.

Secondly, you need lecithin to aid the emulsification process. Here’s a bit of kitchen science for you: Mayonnaise is an emulsion (a mixture of two liquids that normally can’t be combined, such oil and water). In mayonnaise, emulsification is achieved by slowly adding oil into soymilk while the blender is running. This mixing process disperses and suspends tiny droplets of oil and milk throughout each other. In it’s normal form, the emulsion is unstable, which is why we have added lecithin. Lecithin is an emulsifier that helps holds the mixture together and prevents it from separating.

If it sounds a bit too much right now, don’t worry, once you start blending, everything will start to make sense.


How to make vegan mayonnaise (Makes 1 jar)


  • ½ cup soy milk
  • 1 tbsp English mustard
  • 1/2 tbsp apple cider vinegar
  • ½ tsp kala namak salt
  • 4 tsp lecithin granules
  • ½ tsp sugar optional
  • ½ – 1 ¼ cup canola oil


1. Add all ingredients except canola oil into a blender and blend on medium high speed.
2. Drizzle canola oil in a very thin stream while the blender is running until it becomes thick and creamy. It may take up to 4-5 minutes for this to happen (and it will happen suddenly) so you have to trust the process. Three words – ‘steady thin stream’.
3. Transfer to a clean glass jar and store in the fridge for up to a month.

Variation – Garlic Mayonnaise


  • ¼ cup mayonnaise
  • 2 large garlic cloves, finely minced
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons olive oil


  1. Blend all ingredients together

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x