VeggieButter…I love the stuff! But I was somewhat disappointed when I discovered that ‘butter’ was actually in it – why was I so surprised?! Not that butter is a bad thing, in the right proportion. I was just super excited thinking it was purely vegetables. After much roasting & playing around with spices, I came up with a 100% VeggieButter that not only tastes the part, but is also SO versatile. Dig out your baking trays – I have 5 different ways to amp up your daily vegetable intake with this delicious, full of flavour, VeggieButter. Keep an eye out for the upcoming posts!
*No zucchinis were used in the making of this recipe – they were just bakin’ with the other veggies:)
*Yields 2&1/2-3cups – measurements are after roasting. Roast the veggies, listed below, at 350*F for 60-90mins; or until tender and skins appear to be somewhat charred. My oven is gas (runs hot) so my veggies roasted in just over 65mins. The celery and carrots may be done earlier so just remove from the oven when ready. I let my roasted veggies sit in the fridge over night so they would be nice&cool to peel skins and strain any additional juices. Also, recipe requires CashewCream so you may want to prep that first using a high speed blender – see below.
1/2cup garden carrots (approx. 3-5 raw carrots)
1/4cup celery (approx. 3 raw celery stalks; peel strings off after roasted)
1/2cup butternut squash (I roasted a half of a smaller squash & scooped out what I needed)
1/2cup red/orange bell peppers (about 2med peppers – 4 halves; the peppers really shrink down – they also pack a lot of flavour so I removed juices once roasted)
1/4cup sweet onion (about 1/2 an onion)
1/2cup yam (I roasted a small whole yam & scooped out what I needed; skin kept on when roasting – removed after)
*Prepare a baking sheet or two using grade seed oil to lightly coat the baking sheet(s). Preheat to oven. Place veggies on the tray, spaced apart.

Once veggies are roasted, skins peeled off, strings removed (celery), and juices drained, add the appropriate amount to a high speed blender. Once veggies are in the blender, add the following:
1tbsp fresh lemon juice
1cup CashewCream *(1cup raw cashews *soaked for 2hrs & drained, 1/2cup water, 1tbsp lemon juice, 3 garlic cloves, 1/4tsp sea salt + high speed blender until smooth&creamy = cashew cream)
3/4tsp sea salt
1/8tsp white pepper
1/4tsp tarragon leaves
1/2tsp marjoram
1/4tsp chervil leaves
1/4tsp thyme, ground
1/2tsp basil flakes/leaves
1/2tsp garlic powder
*Blend on high. Once well combined and smooth, scoop out the VeggieButter into a airtight container and refrigerate until ready to use. Otherwise, feel free to serve! If kept refrigerated, the VeggieButter should be good for 7-10days.

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