Oh I am pleased with the recipe… and so was Ellen when I gave her the jar to try! Delicious creamy ‘butter’ straight from the fridge, ready to thickly spread on toast! There are a couple of dairy-free butters I used to buy, but they were all either hugely pricey, or contained ingredients I don’t wait to be eating… so in typical me fashion I’ve taken it upon myself to come up with my own recipe, because homemade is always best (and this recipe proves that point entirely!). A Thermomix or thermo cooker makes this recipe SO easy, pureeing and emulsifying all the ingredients into a perfectly smooth and creamy paste (I really doubt you could get the same consistency without such high-powered blending).
Whether or not you eat dairy, I really think this is a handy and versatile recipe to have up your sleeve… and it’s choc-full of ingredients I actually want to be including in my diet. And creamy and spreadable straight from the fridge? Amazing! You’ve probably got all the ingredients in your pantry already - win! Give it a go and let me know what you think xx
Makes 250ml
+ gluten free
+ dairy free
+ soy free
+ vegan
+ vegetarian
+ sugar free
Ingredients
60g raw cashews
30g macadamia nuts
100g extra virgin olive oil
40g neutral-tasting coconut oil
40g water
2 tsp apple cider vinegar
1 tsp fine salt
Method
- Soak cashew and macadamia nuts in boiling water for 30 minutes. Drain.
- Place drained nuts in TC bowl, add remaining ingredients. Puree for 1 minute, speed 9. At this point it will be liquid, but don’t stress it will firm up nicely in the fridge. Pour into a glass jar and refrigerate overnight before serving.
Store in the fridge for up to two weeks - it will stay soft and spreadable straight from the fridge, I love it! Spread thickly on toast with jam or vegemite and enjoy :)
Want more dairy-free and vegan Thermomix recipes? We’ve got you covered with our vegan cookbook! Click here to check them out.
