New Butter
A cultured-style, dairy-free butter base made from cornmeal and cashews.
- 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.
- OPTIONAL: For a buttery aroma, cool down to about 90F (or room temp) and aggressively whisk lemon juice and lactococcus lactis into 1/4 cup of the new butter in a separate bowl and then add back to the remainder of the batch. Buttery aroma develops in about 12 hours.
• 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.
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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.
On salt: When used as a condiment, I enjoy it on the saltier side. Salt also notably extends the refrigerated shelf-life.
Changelog
For several months now, I have been finishing this new butter by whisking in added lemon juice and lactococcus lactis. The l. lactis feeds off of the citric acid in the lemon juice and by the next morning, the entire batch has a classic buttery taste and aroma. It's important to cool the new butter down to about 90F before whisking in the bacteria, otherwise the heat will kill it before it can work its magic.
Reduced Diamond Crystal Kosher salt to 1 tsp. Remember, if using any other salt, stick to closer to 1/2 tsp, Diamond Crystal has a LOT LESS sodium.
Reduced Diamond Crystal Kosher salt to 1 1/4 tsp. Remember, if using any other salt, stick to closer to 1/2 tsp, Diamond Crystal has a LOT LESS sodium.