You guys, I think we hit the lottery. Avocado butter is now a thing. One more time: Avocado. Butter.
Like butter – which makes everything better – and avocado – the undisputed king of vegetables (or fruits?) – get combined together into a perfectly mealtable and spreadible life-altering healthified concoction.
If your brain is firing away at hyper speed thinking of ALL THE WAYS to use this magical spread, you are in good company. Avocado butter has started taking over my dreams at this point. Totally okay with it, BTW.
I was brainstorming what to make for dinner one night with my roommate, when this idea struck us. I had recently been researching homemade vegan butter recipes. I am all for making things from scratch when possible to cut out sneaky preservatives and hidden additives lurking in most store bought ready-made foods. Winning. Combine that research with a surplus of avocados sitting on our counter (hayyyyy California), and BAM. Just like that, the idea for avocado butter hit us. Cue mouths dropping and stunned silence as our eyes glazed over.
This recipe is pretty simple. It combines coconut oil and avocado as the base. From there, nutritional yeast and miso lend needed umami flavor, helping it to taste like store bought butter. Blend these ingredients together and out comes a silky smooth green paste. Okay, while “silky smooth green paste” might not sound appealing nor send you running to the kitchen to whip up a batch like immediately, trust me, you want this silky smooth green paste.
The coolest thing about this butter? It is spreadible, mealtable, and storable. It spreads onto toast. It melts onto baked potatoes or cooked veggies, and it stores in the fridge. Just spoon it into a jar, twist on a lid and keep it in the fridge for whenever a craving strikes. My jar lasted all of a week. Cravings struck a lot.
This won’t be a one-to-one replacement for butter in your recipes. It’s flavor isn’t as neutral or all-purpose as regular butter. As you can imagine, it has a mild avocado flavor that tastes amaaaaaaazing when used in the right situation. Think slathered on golden brown toast, a glistening pool melting on baked potatoes, or tossed with big bowl of buttery pasta. I add this to neutral dishes so that the avocado flavor can shine through. No sense in covering up awesomeness.
- ½ cup mashed avocado
- 1 tablespoon lime juice
- 2 teaspoons white miso (gluten-free if needed)
- 1 teaspoon nutritional yeast
- ½ cup coconut oil
- ½ teaspoon salt
- ½ teaspoon xantham gum
- Add all ingredients into a food processor and process until smooth as butta.