Easy Vegan Brown Butter (2024)

FAQs

Can you make brown butter out of vegan butter? ›

Yes, we have tested Miyoko's vegan butter with this recipe. On Miyoko's packaging, it advises that their butter "melts, browns, and spreads phenomenally." We compared Mikoyo browned butter on its own, versus browned with pecans, and we think the pecans added a layer of nuttiness to the plain version.

A great way to do so is by adding nuts to the composition! Whisk in some creamy (unsweetened) nut butter, like peanut, pecan or cashew, into your oil-based nut butter. If you have a nut allergy use a seed butter such as tahini.

The vegan butter that *actually* browns

If you attempt to brown any of these options, all you'll be left with is burnt oil. Miyoko's butter on the other hand, starts with a cultured plant milk base, meaning those crucial milk solids are plentiful and ready to be browned and used to bring your recipes to the next level.

For my vegan take on brown butter, I turned to pecans, which already have an affinity with dairy butter (hello, butter pecan everything). And when they're cooked, they develop compounds called pyrazines that impart, to my palate at least, a roasted nut flavor that's similar enough to conventional brown butter.

During the process of browning, much of the water evaporates from the butter. So if you start out with 1 cup of butter, you'll be left with just a hair over 3/4 cup of butter. You'll lose a couple tablespoons in the process. This is the evaporating effect.

Brown butter is regular butter cooked a bit longer than usual until the milk solids toast and turn brown. You'll cook the butter just past the melting point. Browning butter creates a magical toasty flavor you don't get with regular melted butter.

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

With Violife Plant Butter Salted, there's no settling on taste or mouthfeel. We harmonize simple plant-based ingredients to produce a dairy-free and vegan spread that tastes and cooks like a dream. Savor the silky texture and rich buttery taste—you and your taste buds deserve only the best.

Once opened, the products are good for two weeks. Can I freeze Miyoko's cheeses and butters? Yes!

Any significant discoloration can be a warning sign. Finally, a sniff test can also help; if it smells stale or unpleasant, it is likely spoiled. Vegan butter should always be kept in an airtight container or its original packaging and stored in the refrigerator.

Why isn't my brown butter Brown? ›

Why is my butter not browning? If using American butter, there is a higher percentage of water that needs to evaporate before the proteins in the milk solids will start to brown. Stick with it, the butter will turn eventually.

Browned butter is heavenly - also when it's vegan! Vegan butter just needs some help to start browning. This can be achieved with some nuts! My favorite choice is a mixture of hazelnuts and pecans.

The indelicate sibling of ghee, brown butter (buerre noisette, in the French) is simply butter that's been heated until the milk solids have turned browned and nutty-tasting—no clarification, no straining, no nothin'.

Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.

It's a 1:1 swap! If a recipe calls for 227 g (or 1 c) of dairy butter, you can use the same amount of vegan butter as an equal swap. Remember, though, that for baking, you want a higher-fat vegan butter.

Once the Plant Butter is melted, stir often and swirl the pan to ensure even browning and cooking, until it foams and then eventually browns and smells nutty, about 5-7 minutes.

In my tastings, I found that vegan butters with blended bases needed a little warming up to become easily spreadable, but that they do melt easily.

Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it's getting. Same as the dark color of cast iron. Something with a wider surface area, like a sauté pan instead of a saucepan, encourages browning more quickly.