10 min
PREP TIME
10 min
COOK TIME
5
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 16 (1 tablespoon/15-ml) SERVINGS
- 1 cups (250 milliliters) fresh blueberries
- 1 tablespoon (15 milliliters) agave nectar
- 1 teaspoon (5 milliliters) Ground Cinnamon
- 1 teaspoon (5 milliliters) Pure Vanilla Extract
- 4 ounces (113 grams) vegan butter, such as Miyoko’s Creamery® , softned
Preparation
- 1 Preheat oven to 375°F (190°C). Place blueberries in medium bowl. Toss with agave nectar, cinnamon and vanilla to coat. Transfer to parchment-lined shallow baking pan, scraping syrup from bowl as needed.
- 2 Roast 10 minutes or until berries begin to burst. Cool berries for 15 minutes.
- 3 Place blueberries, including any pan juices, in bowl of food processor. Pulse until blueberries are coarsely chopped. Add butter; process until well blended and smooth.
-
4
Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Serve on warm scones or biscuits, toast, pancakes, and waffles.
Test Kitchen Tips:
If using an unsalted or reduced-sodium plant-based butter, add a sprinkle of sea salt if desired.
For a fun twist, make a quick nut butter by substituting 1/2 cup raw cashews for the plant-based butter. Prepare as directed.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
