Vegan Walnut Butter Recipes
VEGAN WALNUT BUTTER
I like to soak the walnuts before toasting in order to remove the tannins, which can give them a bitter taste. I find it makes a difference in taste for this vegan nut butter.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 10
Number Of Ingredients 2
Steps:
- Place walnuts in a bowl, cover with warm water, and soak for 2 hours. Drain well.
- Preheat the oven to 200 degrees F (95 degrees C). Spread walnuts onto a baking sheet.
- Warm the walnuts in the preheated oven until dried completely, about 10 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and toast walnuts until fragrant and lightly browned, 5 to 10 minutes. Remove from oven and cool completely, at least 20 minutes.
- Combine walnuts and walnut oil in the bowl of a food processor; pulse until pureed. Pour into a lidded jar and store up to 1 week in the refrigerator.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 2.5 g, Fat 12.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 0.4 mg, Sugar 0.5 g
DARK CHOCOLATE WALNUT BUTTER CUPS
Keep these bite-sized dairy-free nut butter cups in the freezer. Made with medjool dates, they're perfect when you crave a sweet treat but want something lighter
Provided by Good Food team
Time 30m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Line the holes of the muffin tin with paper cases and set aside. Heat the oven to 160C/140C fan/gas 3.
- Spread the walnuts out in a single layer on a baking tray and roast for 12-15 mins, or until fragrant and slightly darker in colour. Tip into a small food processor and blitz in 1-min bursts, scraping down the sides between each burst. When you have a buttery, mostly smooth paste, the walnut butter is ready - this may take 5-10 mins. You don't want it to be completely smooth, as it will become too runny to fill the cups.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Alternatively, do this in the microwave in 30-second bursts. Spoon 1 tsp chocolate into each case, then freeze for 10 mins before adding a spoonful of walnut butter. Push in a few pieces of chopped date, then spoon over the remaining melted chocolate. Freeze for at least another 30 mins, or until the chocolate is firm (the walnut centre will remain gooey), then transfer to a freezerproof container. Will keep frozen for up to a month.
Nutrition Facts : Calories 113 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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