Oh, I am so 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
This recipe makes 250mL of dairy-free spread, it’s gluten-free, soy-free, vegan, and sugar free!
Ingredients
- 60 g cashews raw
- 30 g macadamia nuts
- 100 g olive oil
- 40 g Coconut Oil deodorised
- 40 g water
- 2 tsp apple cider vinegar
- 1 tsp fine salt
Instructions
- 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 for a minimum of 1 hour before serving.
- Spread thickly on toast with jam or your favourite spread and enjoy.
Notes
Want more dairy-free and vegan Thermomix recipes? Visit Alyce Alexandra’s Blog
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About the Author: Alyce Alexandra
