Description
This vegan butter recipe transforms cooked cauliflower into a creamy, flavorful spread. It’s a versatile dairy-free alternative perfect for toast, cooking, and baking, offering a nutritious and delicious option for plant-based meals.
Ingredients
Scale
- 1 head cooked cauliflower (steamed until tender)
- 1 cup plant milk (unsweetened variety)
- 1 cup nutritional yeast flakes
- 2 tablespoons sweetener (e.g., date sugar)
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Steam the cauliflower in a microwave-safe bowl with a couple of tablespoons of water, covering it tightly. Cook for about 5 minutes or until tender.
- Blend the cooked cauliflower in a blender.
- Add the plant milk, nutritional yeast flakes, sweetener, garlic powder, and salt to the blender.
- Process the mixture until smooth and creamy, pausing to scrape down the sides as needed.
- Refrigerate the blended mixture in a container for a few hours until it thickens.
Notes
- Store in an airtight container for up to 5 days in the fridge.
- Freeze in an ice cube tray for longer storage.
- Thaw frozen butter in the refrigerator overnight or microwave briefly until soft.
- If the butter becomes too firm, leave it at room temperature or warm gently to regain consistency.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Gluten-Free, Vegan
- Method: Blending, Steaming, Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 3 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
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