This spread is not quite a butter, not quite a dip, and not quite a cream cheese, but a super moreish mix of the three. Stands on its own slathered on your White Cob (p. 173) or Herby Pumpkin-y Bread (p. 39), but also beautiful with fresh tomato and basil on top. Perfect as a dip with crackers or on top of a chopped salad. Quite a few recipes in this book use canned chickpeas; save the aquafaba (the liquid from the chickpea can) and make a batch of this spread – the rest of these ingredients are pantry staples, making it a winner.
Makes 1 Cup
+ soy free
Ingredients
Cream of tartar
Apple cider vinegar
Fine salt
Neutral-tasting coconut oil
Method
This recipe can be found on page 166 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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