This delicious butter substitute is an interesting mixture of cooked millet, carrots, and raw cashews. Don't try to use it in baking or frying. It is only a spread
for bread, scones, muffins, and the like. It contains more sodium than
the ideal, but the salt is necessary for flavor. The calorie density is
very low: much lower than that of bread. :-(
Yummy Vegan Butter
When you use this substitute for butter, feel free to spread it on thickly. It is very low in calories.
you see spread it on Ezekiel 4:9 bread, our favorite bread. We aways
make this butter when we make our delicious whole wheat scone recipe.
Try it when you are ready for a treat.
8 oz water
2 oz millet
1 1/2 oz carrot, peeled and cut in 1/8" circles
10 oz water
1 1/2 tsp agar powder
1 oz raw cashew pieces
1 tsp salt
In a small non stick
saucepan, bring 8 oz water to a boil. Stir in millet, return to a boil,
then reduce heat to low, cover, and cook for 10 minutes. Add carrots to
the pot and cover again without stirring. Cook for 10 minutes
While millet is cooking, put 10 oz water in a glass measuring cup. Stir in agar powder and set aside for agar to soften.
Put raw cashews and salt in blender.
millet and carrots are done, transfer them to the blender. Stir
the water/agar mixture, then quickly pour it into the small
saucepan. Bring to a boil, stirring constantly. Reduce heat to medium.
Continue to cook and stir for one minute longer. Remove from heat and
pour immediately into the blender, then blend all ingredients until
Pour the blended liquid quickly into a small container. Cover and chill.
your blender as soon as possible, because the agar will set at room
temperature. If necessary, fill the blender half way with warm water
and add a drop of dish soap. Blend on high to clean the blender.
Comments: Agar is a natural seaweed
thickener, more correctly called agar-agar. It is a vegan substitute for gelatin.
It comes in powder form, in flakes, and in transparent strands. We find
the powder dissolves better than do the other forms. You can buy
agar in most health food stores.
Yield = 16 oz 1 serving = 1 oz Calorie
density = 25 calories/oz
per serving: 25 Fat: 0.9 g
(31%) Protein: 0.8 g CHO: 3.6
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any