A sweet take on compound butter, this warmly scented, blueberry studded vegan spread is an easy way to elevate your brunch routine when paired with baked goods, toast, pancakes, and waffles.
This recipe is featured in the Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
1 pound (450 grams) Vegan Butter, such as Miyoko’s Creamery®, softened
Procedure
Set oven to 375°F (190°C). Toss blueberries with agave nectar, cinnamon and vanilla to coat. Transfer to parchment-line sheet tray, scraping syrup from bowl as needed.
Roast 10 minutes or until berries begin to burst. Cool berries for 15 minutes.
Place blueberries, including any pan juices in food processor and pulse until blueberries are coarsely chopped. Add butter; process until well blended and smooth.
Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
CHEF's TIP!
Make a quick nut butter instead—Substitute 1/2 cup (125 ml) raw cashews in place of the vegan butter. Prepare as directed.
