Creamy, light and smooth. A soft butter. Perfect on sandwiches, toast or as a dollop on top of soups and sauces!

Makes 1-1/2 cups

12.3 oz. pkg. extra firm Silken-type tofu, rinsed, then wrapped, twisted and squeezed till dry in tofu cloth

3/4 t. salt

1/2 t. dry mustard

1/4 t. turmeric

5 t. powdered sugar

1 t. rice wine vinegar

13.5 oz. can coconut milk by Goya, 6 T. coconut solids skimmed from the top (see note)

Place tofu and salt in food processor. Process till smooth, scraping down insides with spatula.

Add dry mustard, turmeric, powdered sugar and rice wine vinegar. Process till creamy, about 2 minutes.

Next, add coconut solids. Now, process about 3 minutes – don’t skimp on the time – till it looks pale yellow, smooth, shiny and ultra creamy.

Transfer to covered plastic containers. Refrigerate till very cold, overnight is best before you use it for the first time.

Notes: Separating solids from coconut milk. The best thing you can do when you get the coconut milk home from market and you know you’ll be making butter is to 1. never ever shake it, as we all tend to do reflexively when we see a can of beverage, and 2. to refrigerate it. When you’re ready to use it, open can gently, remove lid, then ever so carefully, using the tip of a spoon scrape/skim the solids off the top and place in a cup. Don’t push your spoon down into the can, you’ll break the air seal and release the liquid up into the solids.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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