healthy butter alternative

This Oil-Free Vegan Butter is a healthy plant-based alternative to dairy-based buttery spreads. You can schmear it on your morning bagel, slather it on corn on the cob, stir it into mashed potatoes, and so much more! Free from gluten and soy. Only 25 calories per 1/4 cup and less than 2 grams of fat!Yield: makes about 1.25 cups (20 Tbsp)

Oil-Free Vegan Butter Spread

yellow corn polenta, dry/uncooked (see Note 1)

water, divided

garlic powder

agar agar powder (see Note 2 for options)

almond flour (see Note 3)

1½ Tablespoons sweet corn kernels (I use frozen for convenience)

yeast,

lemon juice

apple cider vinegar

Process

Place dry polenta in a high-speed blender and cover with a piece of plastic wrap (this helps contain the powdery bits and prevents a mess from sticking to the inside of the blender lid). Place the lid on top of the plastic. Starting on low, quickly increase to high speed, and blend the polenta for about 10 seconds (breaking it into smaller pieces helps it cook more quickly).

Cook

Pour the polenta into a small saucepan. Add a tiny pinch of garlic powder, 1 cup of water, and whisk well. Turn the eye to medium heat and bring to a low boil, whisking frequently. Reduce heat to low, and continue to whisk frequently - careful, as it tends to sputter and spit and can burn you! Cook for about 7 minutes or until thick and creamy.

Simmer

In a small bowl, whisk the agar into the remaining ¼ cup water. Pour this into the pot and return to a low boil. Continue whisking and cook for about 30 seconds to activate the agar. Remove from heat and whisk in the almond flour, corn, nutritional yeast, lemon juice, vinegar, and salt.

Blend

Rinse out the blender, and add the polenta mixture. Cover and starting on low speed, gradually increase to high. Blend until completely smooth. Taste and adjust salt or lemon, if desired. Note that agar begins to set quickly. So as soon as you&#39;re finished blending, pour the corn butter into a mold/container.

Chill

Refrigerate uncovered until cool, then cover and keep refrigerated until ready to use. Find serving suggestions and other helpful tips in the post above.

We have made this a couple of times but the corn and the polenta need to be ground finer.  So, since I’m lazy, I substituted corn flower for the polenta and baby food corn purée for the corn kernels.    OMG!  So good!!

Hi Brenda! I cannot use vinegar of any kind (have many friends who cannot or do not either) and experimented with many recipes. With this, I substitute the vinegar with Vitamin C powder (ascorbic acid) by EarthBorn Elements. Dissolve 1/2 to 3/4 teaspoon in the lemon juice first. It does act as a healthy, natural preservative and I have kept my own vegan butter recipe I created for 3 weeks, and other cooks' recipes.  Sometimes it doesn't last that long as it is eaten up. :-)) I use Vitamin C powder a lot. I created a sub red wine vinegar mixture of 4 Tbsp fresh lime juice, 2 Tbsp fresh lemon juice, 4 Tbsp tart cherry juice, and 1/8 tsp Vitamin C powder for a salad dressing and a gourmet chef did not know the difference. It really tasted better than the real thing.  :-)) Anyway, I did talk with a lady at EarthBorn and theirs is made from fruits/vegetables; I buy it by the gallon bucket, it keeps good and for a long time. Hope this helps.

Tried it, and love it!  

Great directions, easy to make, and very tasty.

We all have slightly different taste buds, I prefer a bit more salt, but other than that?  Perfect.

Thank you!

This turned out realllllllly good.
I used cornmeal because it’s what I had and I googled that polenta is basically the same as cornmeal but a coarser grind.  
I also skipped a step and just dumped everything but the agar agar and reserved water in the blender and blended smooth all at once.
Followed the recipe the same the rest of the way.
Turned out beautifully!
Super creamy and very buttery feeling on the tongue.
Thank-you!

Bless your heart, Lori!  Thank you very much for persevering with this, and I can't wait to try.

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