Many people are unable to eat butter because of allergies to dairy products. Others avoid sources of animal-based saturated fats as part of a heart-healthy diet. While most brands of margarine contain at least some soy products, not all do. One way to be sure you are getting all of the benefits of soy, while making sure you are consuming only heart-healthy monounsaturated fat and avoiding trans fat, is to make your own. Making your own butter substitute from soy milk is easy, inexpensive and uses ingredients that you can find anywhere, maybe even your own kitchen.


Things You'll Need


Making Your Own Soy “Butter”

Pour soy milk into a food processor or mixing bowl.

Turn your processor or mixer onto a low setting.

Pour the oil into the soy milk while the processor or mixer is running.

After you have poured in the oil, increase the power on your processor or mixer to high.

Add the lemon juice after firm peaks begin to form.

Continue to beat the mixture until it is stiff in consistency.

Refrigerate to finish firming the “butter.”

Makes about 1 1/2 cups.

Tips

  • Keep the “butter” in the refrigerator when not in use. Use in recipes as you would margarine.

References and Resources

Soy Milk
History of Margarine