Let’s talk about butter. I am not convinced that butter is behind all evils. A good butter is, in fact, closer to a whole food than the typical kinds of margarine which contain synthetic ingredients that no “body” would recognize as food. But…non-food is a topic for another time. Suffice it to say that this demonized staple may not be the end of the world. Still, my lovely lipid levels do better with plant-based whole food alternatives, and thus, I am always on the lookout for a butter alternative.

I already have a favorite nut butter recipe, but wanted something a little less nutty. Enter extra firm tofu, my newfound butter base. Add together 1/2 cup firm tofu, 1/4 cup raw cashews, 1 Tbsp nutritional yeast, 35g white onion, and 6g garlic (2 cloves) in your blender, and blend until creamy. You may add additional seasonings if desired. Depending on your blender, you may need to soak your cashews before blending.

Does the result taste like butter? Um…no, but, it is better, I promise. This delicious creamy spread is excellent on that flatbread I talked about last week, and best of all, my lipid levels will approve.