Oil-Free Buttery Spread (Butter substitute)
Many vegan butters feature coconut oil as a base. This one eliminates the oil and uses cashews for a rich flavor.
Equipment
- strainer
- small sauce pot
- Cutting Board
- sharp knife
- baking sheet
- parchment paper
- Blender or hand blender
- silicone spatula
Ingredients
- 1 cup cashews raw
- 1 garlic bulb whole
- 1/4 tsp salt optional
- 1/2 cup water very hot, divided
- 1 tbsp lemon juice optional
- 1 tsp butter flavoring optional
Instructions
- Preheat oven to 375°F. Cut the top off the garlic bulb to expose the tops of the cloves.
- Wrap garlic bulb loosely in the parchment paper and put onto the baking sheet. Roast in oven for about 35 minutes. The cloves will be soft and golden on the edges when done. Discard skins and any dark spots on the cloves. Set aside to cool.
- While roasting the garlic, place the cashews and 4 cups of water into the sauce pan. Bring to a boil. Reduce heat to simmer, cover, and cook over low heat for 45 minutes. The cashews will soften and develop a smooth appearance when done.
- Put softened cashews with the water and the garlic cloves in a blender.
- Add remaining ingredients and blend until very smooth. It will form thick peaks that stay. If it becomes too thick, add water, a tablespoon at a time, until you have a very smooth consistency. It will be very smooth and sheeny when done.
- Store in a sealed glass container in your refrigerator. We find it stays fresh to use for 4-5 days. If it thickens too much, stir in a little warm water with a fork.
Nutrition
Calories: 45kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 38mgPotassium: 54mgFiber: 0.3gSugar: 1gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 3mgIron: 1mg
Tried this recipe?Let us know how it was!