Butter

  Vegan Butter

Corn-flour Mush

(base for spreads)

Soak for 10 minutes:
1 c water
1/4 c fine corn flour
25 2” strands of Kanten stick or ¼ tsp. agar powder
½ C washed cashew pieces

After 10 minutes bring to Boil:
1 c boiling water

Add soaked corn flour mixture to the boiling water and stir with a wisk. Cover and simmer on lowest heat for 10 minutes. Use hot in butters and spreads.

Italian Corn-Olive Butter

Put hot Corn flour mush recipe in a blender with the following:

1 tsp salt
3 tsp Italian Volcano lemon juice (COSTCO)
½ peeled, sliced, raw carrot
¼ c cold water
¼ c olive oil (optional)
1 Tbsp Lecithin (optional)

Whiz on high till very creamy. Adjust salt and lemon as necessary. Refrigerate and serve cold.

Garlic Butter
Same as above just add while blending:
3 cloves garlic 1 T yeast flakes
1 T onion flakes ½ t salt (in addition to the original)
1-2 more tsp lemon juice

Add these last 3 ingredients when everything else is all creamy smooth and pulse blend just briefly with sesame and herbs, you want these ingredients to mix not blend up and become creamy:
½ c sesame seeds ½ t marjoram ½ t dill weed
Spread it on thick and enjoy!

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