This is a simple butter replacement you can make yourself. It will save you money compared to store-bought butter replacements. Plus, you know exactly what's in it.
- Place all ingredients in a saucepan and bring to a boil. Boil for 5 minutes.
Note: It should begin to thicken, about the consistency of thin porridge. This can vary with the cornmeal used, so if it isn’t getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
- Place in blender, cover, and turn on low, then increase to high. Blend for about 1 minute until it is as smooth as possible. (If using shredded coconut or cashew nuts, blend for 2 minutes.)
Pour into a container; cover and chill. It will be runny, but firms up when cold.Note: This will keep for about 10 days in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn.
Ready in about: 10 minutes (plus time to chill)
Yields: 1 cup