Vegan Raspberry Butter
Recipe found at http://thetolerantvegan.com/2011/09/vegan-raspberry-butter/
15 ounces of Earth Balance Organic Whipped Buttery Spread (1 container)
- 3/4 cup fresh raspberries
make the butter, first dump out your entire container of Earth Balance
into a large bowl and whip it up using your hand mixer.
When all of the Earth Balance is soft, toss in the berries.
the tricky part. You don't want to attack the berries with the mixer
because you want them to break up in a pretty way, not a mushy way. So
take off one of your beaters and mix the berries on the lowest setting
possible. Mix for about 5-10 seconds and ta-da! Berry butter!
- Lay a piece of plastic wrap on top of a piece of aluminum foil, and plop the butter on top.
- Roll the plastic wrap around the butter and knead the plastic until the butter forms a log.
Roll the foil around the plastic wrap and stick the butter log in the freezer for 30 minutes so it can set.
- Unwrap and you're all finished!
Store the butter in the fridge until you're ready to use it. Slice it up and enjoy!