Raw Vegan Butter Recipe and my newsletter error

Jun
2014

Yikes! I just sent out my newsletter and right after sending I noticed I made a mistake and linked the recipe pdf fto a previous recipe, instead of the Raw Vegan Butter recipe. So to rectify the situation I am posting it here.

This is actually a really simple recipe. Most of my newsletter recipes are, and they are some of my favorites too!

My newsletter recipes

My newsletter recipes are special. That’s because I think my subscribers are special. I really appreciate people connecting with me on a deeper level, and I get a little more personal in my newsletters and share a little more of my day to day life and plans.

I know some really are just coming for the recipes, and that’s ok too. I like that.. although sometimes I feel like I am holding out a little on my blog readers as I’ve shared some of my favorite recipes in my newsletters, like: my extra-special Vanilla Ice Cream and the almost addictive Sour Cream and Onion Kale Chips.

Both those are available in the recipe book I created that you get when you sign up. ..and you can do that here.

All of the recipes are raw recipes that are easy to make and most have only a few ingredients. I believe that life and making healthy delicious food can be quick and easy. & I share some of my favorite ways to do that through these recipes.

That being said, here’s this weeks recipe.

Raw Vegan Butter Recipe

Ingredients

¼ cup Coconut Oil
¼ cup Pine nuts
1 Tbsp Nutritional yeast
½ tsp Salt

Directions

Place all ingredients in a food processor and process until smooth. Transfer to a container. This vegan butter will be soft left out at room temperature and hard when refrigerated, similar to dairy butter.

This is the Raw Vegan Butter recipe pdf that should have been attached. I often highlight and write a bit about a couple of the key ingredients in the recipe. This time it’s Coconut oil and Nutritional yeast.

Photo Description

Get your ingredients together.

Put ingredients in a food processor.

Process until creamy.

Then transfer into a container and refrigerate. It get’s hard (like dairy butter does) in the fridge and get’s softer and spreadable at room temperature.

My apologies for the newsletter error. Hope it is rectified now and I am happy to share my healthy ‘butter’ recipe with everyone!