Vegan Cauliflower Butter
This creamy, spreadable vegan butter requires only 6 simple ingredients and a blender. Spread it on toast, vegetables, baked potatoes, corn on the cob, and more! It also happens to be oil-free, dairy-free, nut-free, and gluten-free.
Servings: 16 Tablespoons
Calories: 39kcal
Ingredients
- 1 cup cooked cauliflower
- 2 tablespoons plant milk
- 1 tablespoon nutritional yeast flakes
- 1/4 teaspoon sweetener such as date sugar or others optional
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt more if desired
Instructions
- Begin by cooking the cauliflower. Personally, I like to place mine in a microwave-safe bowl with a couple of tablespoons of water and steam it for about 5-minutes. You can also cook it on the stovetop if desired.
- Place the cooked cauliflower and all other ingredients in a blender and process until nice and creamy.
- Since we are using only small amounts of ingredients for this recipe, if your blender has a small cup attachment or adapter, it will the perfect size for this. Otherwise, you might need to stop your blender and scrape down the sides a few times during the process. Another option is to make a double batch to have plenty to reach the blades and keep things spinning. That’s what I like to do.
- The consistency of this plant-based butter should be nice and creamy and will thicken a little more after refrigeration.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
How it tastes- I will be real here. This vegan butter recipe is made with cauliflower, and it has no oil in it, so it’s not possible for it to taste like regular butter or margarine. Without added fat, I don’t know of a way that can be done, and it is artery-clogging fat that we are trying to get away from. However, this spread adds delicious flavor to corn on the cob, roasted veggies, and baked potatoes, so it’s a great healthy option.
Baking- You can use cauliflower butter in baking, but it works best in savory dishes or as a spread. For traditional baking, especially in recipes requiring fat for texture, you may need to combine it with other ingredients like nut butter or applesauce.
Frozen cauliflower- Frozen would work just fine in this. The only thing I would suggest is reducing the amount of plant milk to 1 Tbsp until you figure out the right consistency.
Storage- Depending on the freshness of your cauliflower, this vegan butter should keep for about 7 days in an airtight container in the refrigerator. It can be frozen in small portions, making it convenient for later use. Just thaw it in the fridge or at room temperature before using.
Nutrition
Serving: 1g | Calories: 39kcal | Carbohydrates: 10g | Sodium: 5mg | Sugar: 9g