Written by Chloe Gonzalez
We have a much-loved recipe here at Paradise One for vegan butter. The minute it runs out, everyone comes running to the kitchen, begging for more. Luckily the recipe makes a big batch that lasts for a long time. It is best enjoyed on our homemade bread – a recipe for which will be posted shortly!
- 1 cup almond meal
- 4 tsp nutritional yeast
- 2 tsp salt
- 1/4 tsp turmeric powder
- 2 tsp apple cider vinegar
- 1 cup homemade plant mylk (check out the recipe for our soy coco rice mylk)
- 1/4 cup olive oil
- 2 cups coconut oil
- Place ingredients in a high speed blender and blend until smooth.
- Add the oil little by little, continuing to blend until smooth.
- Store in the fridge, ready to be slathered on a thick slice of homemade bread.
Step up your toast another notch by making a homemade, vegan version of vegemite. We call it me-so-mighty! This is due to the fact that miso is used as a base for the recipe. Miso is a fermented food high in protein, essential minerals, B vitamins, vitamins E, K and folic acid. It also provides the gut with beneficial bacteria that promotes a healthy gut microbiome and can thus positively impact mental and physical wellness. Furthermore, miso adds a fifth taste known as “umami”. Nutritional yeast is central to this recipe as well, which packs a punch of vitamin B12 (especially important for helping vegans to maintain healthy nerve and blood cells) and gives the spread a delicious cheesy flavour.
- 1 kg red miso
- 4 big serving spoons dark soy sauce
- 5 big serving spoons nutritional yeast
- Blend ingredients together.
- Store in a jar or dish in the fridge.