[Evelin Meierhofer]

Questian about lecithine related to vegan butter recipe

Hello Team

I have a question concerning the vegan butter recipe:

You just mix all the ingredients together.

I use a lecithin from sunflowers (in 100g it contains 830kcal, 90g fat (of which 16g are saturated fatty acids), 5g carbohydrates (of which 4g are sugar), less than 0.1g protein and less than 0.1g salt.

The producers writes, that I always need to mix it with the fat phase before adding water because ignoring that it forms lumps. Is that specific to the product I use or is it in general the case? If yes how come you are able to mix it all together and getting the perfect texture we are after?

I am curious and looking forward to hearing from you after your vacation 🙂

Evelin