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THREE CASHEW-BASED VEGETABLE BUTTERS TO MAKE AT HOME

THREE CASHEW-BASED VEGETABLE BUTTERS TO MAKE AT HOME

Butter is delicious and great, but as most of us crave variety and enjoy the luxury of having a myriad of options, we reach a point where “pass the bread and butter please” simply becomes far too tiresome and redundant. Luckily, with the increasing interest in plant-based spreads, nut butters have quickly become a staple in our pantries.

But have you ever tried vegetable butters? I’m talking about pureed vegetables–such as beets and carrots–blended by the creaminess of pulverized cashews. If you’ve never had vegetable butters, this is the time to jump on the bandwagon. And we have the perfect recipes for you to fall in love with this delicious trend.

Three amazing vegetable butters to make at home.

Beet Butter

What you need:

2-3 beets, diced (about two cups)

1 cup cashews

2 tbsp grapeseed oil (or any neutral vegetable oil)

2 tbsp maple syrup

1 tsp vanilla extract

Pinch of sea salt

How to prepare:

  1. Boil diced beets in a pot of water over medium-low heat for up to 20 minutes, or until fork-tender.
  2. While the beets cook, place all of the other ingredients into a food processor or blender, and blend until smooth before draining the beets and adding them to the mixture.
  3. Continue to blend until it’s well-blended and of creamy consistency.
  4. Allow the beet butter to cool before serving. Store in the fridge for up to five days in an airtight container.

Carrot Butter

5 medium-sized carrots, diced (about two cups)

1 cup cashews

2 tbsp grapeseed oil (or any neutral vegetable oil)

2 tbsp maple syrup

1/2 tsp vanilla extract

Pinch of sea salt

How to prepare:

  1. Boil diced carrots in a pot of water over medium-low heat for up to 20 minutes, or until fork-tender.
  2. While the carrots cook, place all of the other ingredients into a food processor or blender, and blend until smooth before draining the carrots and adding them to the mixture.
  3. Continue to blend until it’s well-blended and of creamy consistency.
  4. Allow the carrot butter to cool before serving. Store in the fridge for up to five days in an airtight container.

Butternut Squash Butter

2 cups butternut squash, peeled and diced

1 cup cashews

2 tbsp grapeseed oil (or any neutral vegetable oil)

1 tbsp maple syrup

1/2 tsp vanilla extract

Pinch of sea salt

How to prepare:

  1. Preheat oven to 400F. Peel the butternut squash then cut then into ¼-inch thick slices. Place on a baking sheet and bake for 30 minutes, flipping half-way.
  2. While the butternut squash cooks, place all of the other ingredients into a food processor or blender, and blend until smooth before draining the squash and adding them to the mixture.
  3. Continue to blend until it’s well-blended and of creamy consistency.
  4. Allow the butternut squash butter to cool before serving. Store in the fridge for up to five days in an airtight container.

 

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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