My Vegan Brandy Butter is a hard sauce which, on contact with something warm, becomes a drippy, rich & boozy sauce. It is absolutely perfect when slathered over hot mince pies or Christmas pudding!
To me, brandy butter is an essential part of Christmas but since being vegan I haven't been able to eat it. Plus, even if I did want to eat it, I have never seen it here in Canada. I think it is probably another quintessentially British thing just like my mincemeat and mince pies and it just so happens that it is their perfect companion.
DID YOU KNOW YOU CAN MAKE YOUR OWN VEGAN BUTTER?
My Vegan Brandy Butter is a spin on my hugely successful Easy Homemade Vegan Butter recipe. That recipe has been pretty popular. So much so that it has caused my website to crash a number of times just from sheer volume of people trying to look at it all at once.
Quite frankly, there is nothing better than either of those slathered in brandy butter.
WHAT IS BRANDY BUTTER?
If you aren't familiar with it, Brandy Butter is basically sweetened butter mixed with brandy.
Traditionally granulated sugar is used to sweeten it and the finished butter is slightly gritty. In my recipe I use powdered sugar to make a smoother more luxurious butter.
Brandy Butter is a hard sauce. Hard until it is scooped onto something warm, then it becomes a drippy, saucy, boozy, buttery sauce which is hard to resist.
You have not lived unless you have eaten a mince pie and experienced a rivulet of brandy butter running down your chin.......
HOW TO USE VEGAN BRANDY BUTTER
Vegan Brandy butter can also be used in so many ways.
Here are a few ideas:
- On mince pies
- On Christmas Pudding
- Spread on toasted, dried fruit laden bread or panettone
- Dolloped on warm desserts like apple crumble, pie or strudels
- Slathered on waffles with some of my mincemeat for breakfast. (Slightly extravagant but it is Christmas and it would make an amazing Christmas Day breakfast!)
I can't wait for you to try it!
Vegan Brandy ButterAuthor:
- 5 tablespoons plant-based milk (not soy milk)
- 4 tablespoons ground almonds , almond meal
- 62g | ½ cup natural powdered sugar (be sure to use organic to be sure it's vegan. You can sub this for a lightly coloured granulated sugar but the finished result might be a little grainy)
- ½ teaspoon nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon apple cider vinegar
- 120mls | ½ cup coconut oil (refined varieties are best as they have a more neutral flavour but if you don’t mind a hint of coconut then you can use unrefined or virgin)
- 3 tablespoons brandy , you can add up to 2 tablespoons more if you want a stronger flavour
- small pinch of turmeric
- Add all of the ingredients to a blender and blend. I use the smoothie setting on my Blendtec but if you don’t have that, start on low and work up to high over the course of 30 seconds. If your blender is not a high powered one then it might take a little longer. The result should be very smooth but don't let your blender run so long that the butter gets warm.
- Pour into a small jar or other lidded container and refrigerate until set.
- Once set the butter will have the texture of very thick , stiff frosting but it will melt into a deliciously smooth, sauce.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.