Oil-Free Vegan Butter Spread

Step 1

Place dry polenta in a high-speed blender and cover with a piece of plastic wrap (this helps contain the powdery bits and prevents a mess from sticking to the inside of the blender lid). Place the lid on top of the plastic. Starting on low, quickly increase to high speed, and blend the polenta for about 10 seconds (breaking it into smaller pieces helps it cook more quickly).

Step 2

Pour the polenta into a small saucepan. Add a tiny pinch of garlic powder, 1 cup of water, and whisk well. Turn the eye to medium heat and bring to a low boil, whisking frequently. Reduce heat to low, and continue to whisk frequently - careful, as it tends to sputter and spit and can burn you! Cook for about 7 minutes or until thick and creamy.

Step 3

In a small bowl, whisk the agar into the remaining ¼ cup water. Pour this into the pot and return to a low boil. Continue whisking and cook for about 30 seconds to activate the agar. Remove from heat and whisk in the almond flour, corn, nutritional yeast, lemon juice, vinegar, and salt.

Step 4

Rinse out the blender, and add the polenta mixture. Cover and starting on low speed, gradually increase to high. Blend until completely smooth. Taste and adjust salt or lemon, if desired. Note that agar begins to set quickly. So as soon as you're finished blending, pour the corn butter into a mold/container.

Step 5

Refrigerate uncovered until cool, then cover and keep refrigerated until ready to use. Find serving suggestions and other helpful tips in the post above.