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Chez Dugas

New Butter

Condiments & Spreads

A cultured-style, dairy-free butter base made from cornmeal and cashews.

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Yield: 1 batch
New Butter

Notes

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.

Ingredients

Instructions

  1. 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.
  2. Add 1 1/4 cups water, cornmeal, raw cashews, and golden flaxseeds to a small saucepan.
  3. 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.
  4. Transfer the cooked base mixture to a high-speed blender.
  5. Add potato flakes, salt, and 1/4 cup water. Blend for 4 1/2 minutes until smooth.
  6. Turn off the blender. Add the curdled soymilk and blend 30 seconds more.
  7. Pour into a pint mason jar or similar. Cool, then refrigerate. Clean the blender right away.
  8. 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.

Makes 1 batch