Ingredients & Substitutions
Sunflower oil: we like to use sunflower oil because it has a light flavor and it is easy to find. You can replace it with any vegetable oil of your liking. Keep in mind that if you use coconut oil your margarine will be harder, more like a vegan butter.Soy milk: perfect thanks to its emulsifying properties. I would not replace it with any other plant milk for this recipe. Lemon juice: helps both the flavor and the emulsion. No seeds.Salt: to make it taste better. Just a pinch.
Equipment
You’ll need an immersion blender and a tall and narrow container that can fit the blender.
Tips
Milk at room temperature. In my experience, this margarine thickens best if the ingredients are at the same temperature.Start with the milk. You need to always start with the milk and lemon in a container before adding the oil. The other way around won’t work.Add the oil very slowly. This is essential when you are trying to make any kind of emulsion – margarine is an emulsion of a liquid and a fat. If you add the oil too fast your margarine won’t thicken.Blend in a tall container. For best results, blend your ingredients in a narrow and tall container. This way it’s a lot easier for the emulsion to thicken.Move the blender up and down while blending. This movement will help the margarine to form.
Storage
Store your vegan margarine for up to 5 days in an air-tight container – something like a mason jar – in the refrigerator.
Questions & Answers
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