10m
PREP TIME
10m
COOK TIME
5
INGREDIENTS
Servings: 16 (1 Tablespoon)
Ingredients
- 1 cup fresh blueberries
- 1 tablespoon agave nectar
- 1 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 4 ounces vegan butter, such as Miyoko’s Creamery®, softened
INSTRUCTIONS
- 1 Preheat oven to 375°F. Place blueberries in medium bowl. Toss with agave nectar, cinnamon and vanilla to coat. Transfer to parchment-lined shallow baking pan, scraping syrup from bowl as needed.
- 2 Roast 10 minutes or until berries begin to burst. Cool berries for 15 minutes.
- 3 Place blueberries, including any pan juices, in bowl of food processor. Pulse until blueberries are coarsely chopped. Add butter; process until well blended and smooth.
-
4
Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Serve on warm scones or biscuits, toast, pancakes, and waffles.
Test Kitchen Tips:
If using an unsalted or reduced-sodium plant-based butter, add a sprinkle of sea salt if desired.
For a fun twist, make a quick nut butter by substituting 1/2 cup raw cashews for the plant-based butter. Prepare as directed.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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