Helen Rennie | Vegan Butter (homemade vs store bought) @helenrennie | Uploaded 4 years ago | Updated 3 hours ago
Vegan Butter (homemade vs store bought)

285g (1.3 cups) oil from making crispy shallots youtu.be/T2cOmECNpjI
50 grams toasted pinenuts (about 1/3 cup)
40 grams white miso (about 2 Tbsp)

Puree everything in a blender until completely smooth. Store in the fridge (use within 1 month for best flavor). Stir well before each use.

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