Whipped Miso Corn Buttah
Do I miss butter? No, actually. Butter was one of those things, like eggs and cow’s milk, that made me feel sick to my stomach. It was all the cheese I missed at first when I cut out most animal products back in the 80s and became macrobiotic. I am no longer macro, but it was a wonderful launching pad into becoming whole food, plant-based, and vegan because my foundation was built on all the basics; beans, whole grains, greens, root vegetables, sea vegetables, tofu, seitan, tempeh, and all the seasonings including every flavor of miso under the sun. Anyone who know me, knows I always have at least three or four varieties of miso in my fridge. It’s a fermented food containing natural probiotics and enzymes, so it keeps well and provides beneficial flora to your gut. Miso is umami and versatile. These days you can find low sodium misos in the Asian aisles and markets, for those of you who are watching your sodium intake due to high blood pressure.
I admit, I LOVE Miyoko’s butter. But since I limit my oil intake, it is a very occasional ingredient in my kitchen. When I have had it, I do not feel sick like I did when I consumed dairy butter. Maybe because I am not a baby cow…?
Anyway, I experimented with making a fully plant-based butter. I tried cauliflower but it wasn’t rich enough for my palate. So I had the idea of using frozen corn. But I felt like it needed a little extra fat, so I added a small amount of raw soaked cashews. The miso added the perfect savory on top of the sweetness of the corn, plus some nooch and voila my butter was born!
This butter is great on toast, potatoes and right out of the jar! It is SO easy, and if you are sure to keep frozen corn, raw cashews, nooch and miso around – all easy staples to have on hand – you will always be minutes away from fresh, whipped buttah!
Whipped Miso Corn Buttah
recipe from Lisa Rice's Kitchen Plantastic
3/4 cup defrosted frozen sweet corn
1/4 cup soaked raw cashews
1 tsp low sodium yellow miso (or chickpea miso)
1 tsp Nooch
small squeeze fresh lemon (optional but adds a nice brightness)
1/2-3/4 cup unsweetened plant milk (like almond or soy)
Put your frozen corn in your blender cup with a splash of plant milk and defrost in the microwave for 30 seconds to one minute (microwaves vary!). Add your soaked cashews (if your blender is a high speed like a Magic Bullet or Nutribullet you can skip the soak), miso, nooch and lemon if using plus your plant milk (start with 1/2 cup and add as needed to get a smooth consistency). Store in a jar with a lid. This will thicken as it sits.