Miyokos Vegan Butter Recipe 👉 Combine drained nuts sauerkraut juice nutritional yeast miso and sea salt in a blender and blend until smooth. I strickly adhered to the prep instructions and left it in the fridge overnight to set in a silicone ice cube tray.
The butter in question is Miyokos European Style Cultured Vegan Butter a spread made out of coconut oil cashews sunflower oil and sea saltIt melts browns bakes and spreads phenomenally per the package and is gluten-free soy-free dairy-free and palm oil-free. Plus it produced the flakiest crust. Well probably only use two tablespoons but well get to that later.
If youre in Australia Lis Armstrong of Treat Dreams which specializes in vegan chocolates treats and desserts advises that Nuttelex is a good choice.
Bake with it cook with it spread ityour life will never be the same after you use it. It keeps for up to 2-weeks in the fridge though its at its best for around 10-12 days. Transfer to a covered container and let ferment somewhere warm for at least 24 hours. Plus it produced the flakiest crust.