New Butter
A cultured-style, dairy-free butter base made from cornmeal and cashews.
Curdle
1 tbsp
soymilk
1/8 tsp
lactic acid (see note for lemon juice sub)
1/8 tsp
white wine vinegar
1/8 tsp
apple cider vinegar
1/8 tsp
maple syrup
Base Ingredients
1 1/4 cups
water
2 tbsp + 1 tsp
cornmeal
1/3 cup
raw cashews
2 tsp
golden flaxseeds
1/3 cup
potato flakes
1 1/2 tsp
Diamond Crystal salt (or ~ 1/2 to 3/4 tsp sea salt)
1/4 cup
water (for blending)
- In a small bowl, mix the lactic acid, white wine vinegar, apple cider vinegar, and maple syrup, and then add in the soymilk all at once. Set aside to curdle.
- Add 1 1/4 cups water, cornmeal, raw cashews, and golden flaxseeds to a small saucepan.
- Bring to a low simmer and cook 5 minutes, until the cornmeal is just soft. Turn off the heat and let it cool down for a few minutes.
- Transfer the cooked base mixture to a high-speed blender.
- Add potato flakes, salt, and 1/4 cup water. Blend for 4 1/2 minutes until smooth.
- Turn off the blender. Add the curdled soymilk and blend 30 seconds more.
- Pour into a pint mason jar or similar. Cool, then refrigerate. Clean the blender right away.
• Prep: 10 mins • Cook: 5 mins • Total: 15 mins
Makes 1 batch
A powerful, high-speed blender like my Vitamix is essential for this recipe. I have tried it without, and it simply did not work. It needs to withstand several minutes of high-speed blending to work.
Kitchen & Pantry Picks
Soymilk (plain, unsweetened)Lactic acid (Druid's Grove)White wine vinegarMaple syrupRaw cashewsPotato flakesDiamond Crystal saltsmall saucepanhigh-speed blendermason jar
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Notes from Craig
No lactic acid? Just increase white wine vinegar to 3/4 tsp, apple cider vinegar to 3/4 tsp, and add 1/2 tsp lemon juice.