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My Berry Forest

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July 11, 2018 By Tiinatuuli Leave a Comment

VEGAN SMOKED TOMATO BUTTER

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Vegan smoked tomato butterI’m back with another yummy easy summer recipe! Blend a bunch of summer tomatoes, sun dried tomatoes, soaked cashews, coconut oil, olive oil and seasoning. Freeze it and enjoy this vegan smoked tomato butter, a butter so amazingly umami flavored and creamy (and hard to believe plant-based!) you want to use it with every summer meal. That’s what I do 🙂

To read this post in Finnish, click here.

Sauces are an important – often the most important – part of a meal, but sometimes I’m too lazy to whip up anything special. Vegan butters are perfect on these lazy occasions as they provide an instant flavor boost to a meal. And instant creaminess too.

Like my other vegan butter recipe: herb butter, this tomato butter is suitable with pretty much any grilled or cooked meal. It’s insanely delicious with pasta and fresh tomatoes, but also on top of bread when I want something flavorful, salty & buttery (and must admit – I want  it often!).

Vegan smoked tomato butterI make my vegan butters in a chocolate mold and freeze them so that I can take a piece or two and let it melt on top of my warm meal. What is amazing about this cashew-based version: it melts really quickly.

Because of the rich smokey flavor, this tomato butter calls for something lighter as a companion so I like to add fresh vegetables and especially fresh herbs to my meals. So go ahead and give your grilled or roasted veggies the creamy coating they deserve 😉

VEGAN SMOKED TOMATO BUTTER
 
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Prep time
1 hour
Total time
1 hour
 
Ingredients
  • 120 g / 4 oz cashews
  • 100 g / 3,5 oz fresh tomatoes
  • 50 g / 1,7 oz sun dried tomatoes
  • 3 tbsp melted unrefined coconut oil
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp liquid smoke or smoked paprika
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp maple syrup or other sweetener
  • ½ - 1 tsp salt (depending on how salty you want the butter)
Instructions
  1. Soak cashews in a bowl covered in water for at least 1 hour.
  2. Drain and rinse cashews and blend them with all other ingredients until silky smooth.
  3. Put in a suitable (chocolate) mold and freeze for at least 3 hours.
  4. Store in the freezer.
3.4.3177

 

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Filed Under: All recipes Tagged With: summer recipes, tomatoes, vegan butter, vegan sauce

Previous Post: « CHERRY COCONUT VANILLA OVERNIGHT OATS
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About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

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