Ingredients:
- ¼ cup Yellow Cornmeal
- 1 cup Water
- ¼ cup Soy, Rice, or Oat Milk
- 2 teaspoons Lemon Juice
- 1 teaspoon Sea Salt
- 2 Tablespoons Unsweetened Flaked Coconut (check the bulk foods for an inexpensive option)
Directions: Cook the cornmeal and water in a saucepan over medium-low heat, stirring frequently, until it becomes “mushy”. Combine with remaining ingredients in a blender, and process until smooth.
9 Comments
I’m keen to try this, but just wondering whether the flaked coconut is dried coconut or fresh?
I use dried Alison.
I tried making this… is the cornmeal/water mixture supposed to become thick or just mushy?? I think that is where I went wrong. I did not make it thick so now my “butter” is watery… Thanks!
Hi Stephanie, I have a version of this recipe in my book, which I actually tested again recently, and it is a little different from this one. I do cook until quite thick, not mushy. I also add 2 tablespoons coconut oil to the recipe.
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I tried this today, and wow! I am impressed!! My tween likes it too!!! Thank you, thank you, thank you, for this recipe!
So glad you all enjoyed!
What would be really nice is a note on how long something like this keeps. A couple days, a week, a month?!?
Since it uses water and has no preservatives, 2 to 3 days would be the maximum in the refrigerator, but it could be frozen.