This recipe is a game-changer for your plant-based cooking (and eating). So many times we need a plant-based butter, and while there are plenty of dairy-free spreads available in supermarkets that could be used, I’m rather dubious about the ingredients. You know me – homemade is best! So here I’ve got a creamy, spreadable, whipped ‘butter’ just ready to slather on your fresh crusty bread, or use to rustle up a batch of sweet pastry. It’s a foundational recipe of this cookbook – I’ve always got a jar (or bar) in the fridge.
Makes 2 Cups
+ freezer friendly
Ingredients
Apple cider vinegar
Blanched almonds
Nutritional yeast flakes
Fine salt
Neutral-tasting coconut oil
Light-flavoured olive oil
Method
This recipe can be found on page 155 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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