Looking for a vegan option to add a bit of richness and umami to sandwiches or snacks? This buttery spread is guaranteed to dazzle the biggest of butter lovers and gets bonus points from the live cultures found in Cashewmilk Yogurt as well as the miso paste. Our vegan miso spread is a buttery spread that comes highly recommended. Unlike many types of margarines, this vegan cultured butter recipe closely mimics the taste and appearance of butter while being completely plant-based and vegan. Another advantage of this vegan spread over margarine is that it contains cultures potentially beneficial to your health. This recipe calls for melted coconut oil. If you are unfamiliar with this ingredient, you will be looking for a solid, not a liquid. Though solid at normal room temperature, coconut oil turns into a liquid at 78 degrees Fahrenheit. To prevent the taste of the oil from overwhelming the buttery flavors, this recipe calls for a neutral oil. Grapeseed oil is one possible option. It derives from the seeds that are left behind after making wine. This is an example of reducing waste by repurposing a byproduct previously thought useless, turning it into a valuable resource. Look for grapeseed oil marketed as expeller-pressed or cold-pressed. No solvents are used in these extraction processes.
Ingredients
Prep
- Place all ingredients into a blender and process until the mixture is totally smooth. After a few moments, the mixture will begin to separate, this is normal.
- Place the carafe of the blender into your refrigerator and chill until the mixture begins to thicken, about 30 minutes. Scrape down the sides and blend again. If it still separates, repeat the chilling and blending process until the spread remains smooth and homogenized.
- Pour the mixture into a storage container and chill to set. Keeps in your fridge for up to 1 week.
