An herbed version of my Non-dairy Butter that tastes outstanding on potatoes, rolls, and even vegetables.
Ingredients:
1-1/2 cup macadamia nuts
3 tablespoons flax seed oil
3 tablespoons expeller-pressed olive oil
3 tablespoons fresh lemon juice
¾ cups filtered water, room temperature
3 teaspoons sea salt
1 cup expeller-pressed coconut oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Method:
Blend all ingredients in a high-speed blender until smooth, except for the coconut oil and herbs. You may need to add a little of the coconut oil at this point to achieve the smooth consistency. Add all of the coconut oil and process again until smooth. Transfer mixture to a small bowl. Stir in chopped herbs. Place Non-dairy Herbed Butter in a glass jar. Refrigerate.
Recipe by Food + Chef at http://foodpluschef.com/2015/a-vegan-thanksgiving/