miyoko’s artisan vegan ‘butter’

butter closeThis creamy ‘butter’ spreads beautifully, melts well, and works fine in baked goods.  You can smoosh fresh pressed garlic into it for garlic bread.   It’s ridiculously fast and easy.  Even better, it tastes so sweet and fresh you won’t miss butter, let alone Earth Balance’s (or various others’) tub of unpronounceable ingredients.  All you do is measure out six ingredients, whir them up in a blender, and chill.

The recipe is completely Miyoko Schinner‘s; the vegan cheese genius Miyoko gave me permission to blog it.  Found it on the lovely blog Luminous Vegans.  Adjust salt to your liking, from 1/4 tsp for extra sweet, to 1/2, to a whole teaspoon for lightly salted.  You can find plant-based lecithin in the health food section of most groceries or order it from Amazon. 

Ingredients:

(makes 2 cups) ingred butter

1 cup refined organic coconut oil (liquefied by warming)

1/2 cup unsweetened almond milk

1/4 cup canola or other mild oil

2 teaspoons liquid lecithin

1 teaspoon apple cider vinegar

1/2 teaspoon salt

 

Method:

1.  Whir it all up in the Vitamix or blender.  It will turn light yellow and smooth very quickly.

2.  Pour into a glass container, cover, and chill for about an hour.  It stays fresh in the fridge for about two weeks.

 

*Miyoko’s book, Artisan Vegan Cheese, is a real winner!  If you like this vegan butter, you may let someone know you want to experiment with vegan cheeses and end up receiving it for your birthday!

vegan spicy roasted squash spread

This recipe evolved from an urge to fill wraps with something other than hummus.  I adapted a fabulous recipe for cashew ‘cheese’ from the blog Positively Vegan.  It works well with butternut squash or yellow winter squash.  The spread received enthusiastic thumbs-ups at home, so I’m sharing!

tiptopspread

Time:  1 hour soak/roast + 15 minutes prep.
Yields 4 cups spread
Ingredients:
1 cup raw cashews (soaking them will take an hour)
2 acorn squash
4  cloves garlic
1/2 cup nutritional yeast
1 t smoked paprika
1 t cayenne
1 t red pepper flakes
1 heaping T white or red miso
tamari to taste
1 T tahini
1 T apple cider vinegar

ingredsquashspread

Method
Step One:
Cover cashews with water and set aside to soak (allow an hour or more). Preheat oven to 425.

Step Two:
Cut squash in half, scoop out seeds (delicious washed and roasted, later). Cut squash into fourths or a bit smaller. Place open side down in baking dish with a little water in it. Toss in the garlic cloves, smashed slightly to get the peel off easily. Cover with aluminum foil and bake forty-five minutes to an hour, or till soft.

postroast

Step Three:

Scoop squash away from its peel and place in food processor. Drain cashews and add them, and all other ingredients, to food processor. Whir it all together, about a minute, scraping down sides a couple times and adding a little more (or less) spice as you like. That’s it!

foodprocspread

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