Fat-Free Vegan Butter Spread
When a low-fat diet became a necessity for me several years I go, I had to give up butter, margerine and oily spreads for my breads and toast. I sure have missed having a nice creamy spread on my fluffy baked goods! I found several recipes online that used a non-starchy vegetable as a base and it was....well.....so gross!!! They all had this horrible after taste from the vegetable that was used.
I was looking for something that would be a neutral palate that could easily be seasoned to taste and still have a good amount of protien, starch and other nutrients. I found that white beans have all of that and give this recipe the right base. The best part about this recipe is that you can customize it however you like by adding different spices and seasonings to it for different flavored spreads.
Start by placing 15 oz. of prepared white beans in the blender. Today I am using navy beans, but any white bean will work. I am also using my Ninja personal blender cup, but you can use a blender or food processor as well. Next add 1/2 cup of frozen corn that has been thawed. If you are using canned corn and beans, try to get the unsalted kind. If you are using regular salted canned ingredients, you will need to adjust the amount of salt you add to this recipe.
Next add two tablespoons of water and 1/4-1/2 tsp. of salt and a dash of tumeric to the blender (cup). Blend until smooth and creamy. Pour it into a small container and chill in fridge. Mixture will be pourable a first, but will thicken up as it sit in the refrigerator to chill.
Serve on bread, toast, biscuits, muffins, hot cooked pasta, potatoes or vegetables. This does not melt and is not work for "frying" or cooking food.