Better than butter, this vegan butter is made from a blend of cultured cashew milk, canola oil, and coconut oil. It tastes, smells, spreads, melts, and even burns just like the real thing and as close to dairy butter as one can get without milking a cow!
It's smooth, rich, and creamy, melts just right on top of your favorite dish. Use it just like you would any dairy butter.
Coconut oil, raw cashews, water, canola oil, rejuvelac (sprouted-grain probiotic drink), soy lecithin, cane sugar, xanthan gum, Pangasinan sea salt.
Allergens: contains cashew, coconut, soy lecithin (although people who are sensitive to soy usually aren't affected by lecithin).
- Use for spreading, baking or frying in a low heat
- Better alternative to dairy butter or margarine
- On bread, on toasts, mashed potatoes, pancakes
- Healthier for your baking needs - cakes, pastries, cupcakes, cookies
Shelf life: 4 weeks in the refrigerator, 4 months in the freezer.
With healthy ingredients, get none of the cholesterol or hormones that come with cow’s milk. Cholesterol-free, lesser calories, lesser fats and saturates, lesser sodium, get twice the vitamin K and E in comparison to the dairy butter.
This is a healthier alternative to get your daily dose of good fat from.
Better Buttered Escargot in Shell
36 Burgundy snails (out of shells)
4 ounces finely minced shallots
1 clove of garlic, finely chopped
3 tbsp butter
1 bunch fresh parsley, chopped
1 pound better butter
1 bunch of flat Italian parsley, chopped
¼ bunch tarragon
⅓ clove of garlic
2 tbsp fine sea salt
1 tsp black pepper, freshly ground
Coquilles (empty snail shells)
Rinse the snails. Slowly sauté the snails in butter in low heat together with the shallots and garlic for 10 minutes. Add more garlic or shallots to your liking, and finish it up by adding fresh parsley.
Make sure the butter is in its soft form at room temperature. Prepare the parsley by removing the stems and washing. Peel and chop the garlic. With an eletric blender, mix the ingredients until smooth. Season to taste.
Arrange coquilles (snail shells) in a gratin dish. Place 1 snail in each shell and cover with the butter mixture up to the brim. Bake in the oven for around 7 minutes (preheated to 350ºF ), or until the butter is bubbling. Serve it together with a nice bottle of Sauvignon Blanc, Riesling or Chardonnay. Bon appetit!