What Are The Main Ingredients Of Margarine Make Your Own Vegan Margarine With a Few Simple Ingredients

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Prep:
5 mins

Cook:
5 mins

Total:
10 mins

Servings:
64 servings

Yield:
4 cups
Nutrition Facts (per serving)
111 Calories
12g Fat
0g Carbs
0g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 64
Amount per serving
Calories 111
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 1%
Potassium 11mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although most margarines on the market are free of any animal products, they can also be full of preservatives, palm oil, and salt. Some brands even include milk or other milk products. If you are vegan or need to eat dairy-free, it may be worth making your own margarine at home. This vegan margarine recipe is easy to prepare and is a delicious substitute for store-bought dairy-free margarine.

A combination of solidified coconut oil, sunflower oil, and canola oil is cooked in a double boiler until melted, and then coconut milk, Dijon mustard, turmeric, and salt are added. The mixture is cooked for a minute or two and then transferred to an ice bath to quickly cool down. The vegan margarine is stirred until it becomes nice and thick and firms up.

There is a lot of flavor in this homemade margarine, starting with the coconut oil and milk and finishing with the Dijon mustard and turmeric. While the coconut contributes a subtle sweetness, the mustard brings a little tang and the turmeric adds earthiness along with a bit of pepper and mild ginger flavors. Turmeric also imparts a yellow color to the vegan margarine.

Use homemade margarine as you would butter—a spread on toast, muffins, or biscuits, or use it as the fat in stir-fries or frying. You can also substitute it for butter in baking, roasting, and grilling.

Ingredients

  • 16 ounces coconut oil, solidified 

  • 2/3 cup sunflower oil

  • 2/3 cup canola oil

  • 1 cup full-fat coconut milk

  • 1 1/2 tablespoons Dijon mustard

  • 1 tablespoon ground turmeric

  • 2 teaspoons salt

Steps to Make It

  1. Gather the ingredients.

  2. Fill a medium or large heatproof dish with cold water and ice cubes to create an ice water bath. Set aside.

  3. In a double boiler or heatproof dish set over several inches of hot water, combine the coconut oil, sunflower oil, and canola oil; cook over medium heat.

  4. Once the coconut oil has liquefied, add the remaining ingredients, stirring to combine.

  5. After about 1 to 2 minutes, or once the mixture has reached 120 F to 130 F, transfer the bowl to the ice water bath, setting the bowl in the cold water gently, and continue to stir until the mixture firms up.

  6. Once the margarine is firm, transfer it to a container with a tight-fitting lid and refrigerate. Homemade margarine will keep in the refrigerator for up to 2 weeks.​​​​​

  7. Enjoy.

Recipe Variations

  • You can use different or fewer oils to make this vegan margarine; substitute vegetable oil for the canola, or eliminate it altogether and use just coconut and sunflower.
  • Instead of the Dijon mustard and turmeric, you can use a teaspoon or two of nutritional yeast to achieve a similar flavor.
  • Add a squeeze of fresh lemon juice to bring a bit of acid to the recipe.

Video about What Are The Main Ingredients Of Margarine

How Is Margarine Made? (And Why I Stopped Eating It)

🟢 Margarine to Butter Conversion in Recipe: https://foodhow.com/substituting-margarine-for-butter-in-baking/

Setting aside that butter can be fine in moderation for many people, but what’s wrong with regular margarine? Isn’t margarine a healthy alternative to butter?

How Is Margarine Manufactured and Here Is Why You Should Really Avoid Using Margarine.

Margarine is made of vegetable oils. Although that may sound well and good, unfortunately, our bodies don’t recognize industrial vegetable oils as food.

Vegetable oils like canola, corn, soybeans, and safflower oils are highly processed by heating and then further processing. This processing may involve using de-waxing, petroleum-solvents, refining, de-gumming, deodorization, and there are several other unnatural-sounding terms. I’m quite sure that you could never replicate that in your own kitchen.

Less than a hundred years ago, human consumption of processed vegetable oils was practically non-existent. That is because we just didn’t have the technology needed to process and extract these oils. But once we figured out how to extract these oils from plants on an industrial scale, the vegetable oil consumption skyrocketed.

And that will lead nicely to my next point.

As most vegetable oils are already highly processed, they need to be treated and processed even further to make margarine.

As you know, vegetable oils are not solid like butter is. To make vegetable oils solid for use in margarine, they will have to go through a process known as hydrogenation. This means that oils are heated on high pressure and then treated with hydrogen gas and a metal catalyst. And all that heavy processing will produce trans fats.

Food companies use this process to increase the product’s shelf life, make margarine solid on room temperature, and save costs. However, our bodies tend to find these altered molecules very challenging to process.

Margarine, particularly stick margarine, contains a lot of these trans fats. These fats are often linked to various health problems. Also, according to the Food and Drug Association, these man-made fats are proven to be unsafe.

Also, unlike traditional butter, margarine contains fewer amounts of essential vitamins. While it is true that butter is high in fat and calories, it naturally contains several essential nutrients, including vitamins A and E.

Some margarine companies are incorporating these vitamins into their products through synthetic vitamins. However, these synthetic or other unnatural nutrients can actually cause more harm than good to our bodies. Studies have also shown that these synthetic vitamins are mostly ineffective and give you little or no benefit.

And like the trans fats, and other unnatural additives are not enough, margarine also contains high levels of omega 6. When consumed in large amounts, it may lead to many health complications. If you are worried about eating too many omega-6 fats, avoid eating margarine that contains sunflower, corn, or soybean oil, which are exceptionally high in omega 6.

And unfortunately, that is not all. Since margarine uses vegetable oil as a base ingredient, various researchers have found that most of these vegetable-derived oils contain GMOs, also known as genetically modified organisms.

So, before the processing of margarine can even start, the crops are already tampered with.

And lastly, aside from the synthetic and other unnatural forms of nutrients, some margarine manufacturers also use BHT or Butylated Hydroxytoluene to increase the product’s shelf life. Although it is generally recognized as safe, it is still a lab-made product and not natural.

Ok, but what about butter?

As there could be many bad things said about butter, the manufacturing process of butter is considered to be quite simple.

It includes the pasteurization of cow’s milk, skimming, and churning of the cream, until the butter is readily formed. The overall process is very simple, and you can even do these steps yourself at home.

On the other hand, the process of making margarine is so much more complicated. There is no way you could make margarine at home unless you set up a massive manufacturing-plant and purchase a lot of scary-sounding chemicals.

Luckily it’s not that hard to stop eating margarine. However, you could run into problems if you are an avid baker, as most baking recipes require margarine in their list of ingredients.

So, if you want to go margarine free, including in your baking, follow the link at the beginning of this description below where you will find practical tips and tricks about substituting margarine in your baking recipes.

Or go straight to foodhow.com

I will also cover some of the recipes that don’t need the use of margarine at all, and what sort of result you can expect using butter instead.

Check it out now!

Jen Evansy

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