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With the spread of vegetarian diets if not vegan, vegetable butter has stopped being a niche product and is starting to be appreciated even by those who, despite being omnivores, want to limit the amount of animal fats they ingest. Without wanting to point the finger at the traditional butter, but it should be consumed in limited quantities, for the rest of the time we can replace it with a vegetable butter of our choice if the recipe we are making requires its use.
Vegetable butter: characteristics
Not to overdo the animal butter, until a few years ago most people found themselves having to use margarine which by now we all know is not a particularly healthy product. Its very low price has certainly contributed to its fame but it is a product that is obtained by mixing and industrially treating oils of various origins, sometimes adding animal fats. At this point, the "real" butter is better! Over time the processing has been improved but the vegetable butter, now that it can be found easily, it is certainly a better solution.
Today there are different types, some are even valuable. The price is certainly still daunting but with time and a growing popularity, things will certainly improve. Some types of vegetable butter particularly sophisticated is obtained from precious oils, from one blend of selected oils for their quality and nutritional properties. Usually the selected ones are olive oil, rice oil, cocoa butter and sunflower oil. The result is a very delicate but very expensive butter.
A nutritionally viable but affordable option is avocado pulp which already has a suitable texture and is high in beneficial fats. To prepare this purely vegetable butter there are no major treatments to be done. You don't even need to blend the fruit but just crush the pulp and you can get a cream ready to be spread. The flavor is also perfect to replace animal butter at breakfast, for example, on slices of toast, together with jam, but not only.
The third option, but back to somewhat high prices, not competitive with those of the animal equivalent, is that of seed and dried fruit creams. You can use almonds or hazelnuts, cashews or peanuts, even sesame. It depends on the type of recipe that we must realize and also from the organoleptic characteristics that we desire. Between almonds and hazelnuts, or peanuts, there is no great difference while from sesame a butter is obtained that is strictly suitable for savory dishes. It has a savory taste that tends to prevail.
Do-it-yourself vegetable butter
Since many prices are still high, especially if you are choosing to make frequent use of these products, it is worthwhile to try to understand if vegetable butter can be used. self-produce. In the case of dried fruit or seed creams, it's easy to do. The chosen ingredient is taken and carefully minced, then oil or vegetable milk is added and mixed vigorously until the mixture is very firm. You can find ideas and recipes at this link.
Vegetable butter: tips
As often happens, there is no good food and one to condemn. In the case of butter, vegetable butter can be a healthier option only under certain conditions. Raw materials are important and always make the real difference. If we are buying such a product, please check carefully the ingredients and their origin, if it is a DIY, we choose untreated and quality food.
Much importance must also be given to the processing processes that vegetable fats undergo in the creation of a vegan butter. The various cooking and the most intense manipulations damage the fats and the unsaturated ones risk deteriorating and the more the process is industrial, the more its properties are reduced.
If we are preparing vegetable butter at home, we are in a position to limit the damage but there are some steps that are necessary regardless, such as the blending which often ends up damaging the lipid composition of the vegetable ingredients used. The only case in which this step is not done is when you prepare the butter with raw avocado, just and simply pressed.
When we have homemade butter, its conservation is very important. The polyunsaturated fatty acids it is rich in oxidize very easily and this is a real problem because these oxidized fats are worse than the saturated fats in butter. Nothing prevents us from experimenting recipes of vegetable butter of various kinds, diversifying the type of butter we use. The variety is always rewarded in the diet, but this time we take into account that it is better to focus more on avocado and on the always healthy and genuine extra virgin olive oil.