I'm in Iowa too. I love the Vicar of Dibley. I just got the thickeners for the canned cheeses and mayo and I see i need to make this too. I've been trying to convert to plant based for about 4 years now. Your recipes are going to help me get there. Thank you.
So glad to help! That's why I do this channel! Yay Iowa!! I've got a new recipe in the works that you will be interested in ... Canned Cream Cheese will be coming up soon!
Just tried this on a jacket potato with baked beans, delicious! I love sweetcorn so it’s a win for me. I added soy milk instead of water and some cashew nuts to make it more creamy. Really pleased with this one!
I just love your sense of humor. How do you find time to find all of those sitcom clips to go along with your videos!? It cracks me up!! Thank you so much for all of your amazing recipes too...amazing! I'm excited to try my first butter and cheeses.
I am allergic to dairy and don’t enjoy vegan butter so this is a pure joy , I put it on everything , thank you so much for this recipe, it is so creamy and delicious, I am obsessed , it’s great with sweet or savoury dishes and so easy to make , thank you 😊
I made one similar to yours a few days ago. The main difference is it has lecithin in the recipe, and doesnt include the thickening step. I was surprised how well it pairs with baked potatoes. Will probably try yours next time and compare. Been doing WFPB for a solid month now. It's a lot easier than I had expected it would be.
I was looking for an oil-free butter recipe, I did not have cauliflower on hand. I found this recipe, I was pleasantly surprised! I used canned sweet corn. After you cook it, it tastes better. If you taste it out of the blender, it'll taste weird. Thanks for sharing this recipe with us!
🥳 Yaay! Vegan butter with no fat. I just finished blending and cooking. Got it in some little jars and my potatoes are in the oven.♥️ Thank you!🙏 I subscribed. …and Merry Christmas!🎄 Update: just enjoyed this corn butter sooo much on my baked potato. Wow! This is just the thing I’ve been searching for, for a very long time. Again, thanks so very much.
I love it! It really is good. I would eat this even if i wasn’t trying to live wfpb. Thank you! Used frozen organic sweet corn. Blanched for 2 min. The straight to the blender.
I just now made this . WOW! That is delicious. Tomorrow I'm going to put it on a potato.. i cant wait.. The texture is so creamy and velvety. You are a rock star!😃
....oooh...just saw that you're also one of my favs from Friends...never knew...and now I luvvv you that much more with your cruelty-free lifestyle healthy advocacy....God Bless You So Much... 🥰🥰🥰
I’m going to try that. Thank you. Lately, I have been using coconut butter (NOT to be confused with cocoa butter). I get it from Amazon. Slightly sweet. Tastes great with jam/jelly on bread or crackers.
If it's coconut oil it's loaded with saturated fats. Avoid. The hype of it being healthy 1 0 to 15 years ago was completely false!! Info put out by the big guys making money off it and ppl bought it hook line and sinker. I believe coconut oil is 84% saturated fats. All highly processed oils are terrible anyway for a slew of reasons. 😢 Too bad it's in everything.
How about adding a bit of coconut cream made from overboiling coconut milk? It will add fats, healthy fats, and will give the butter a more buttery feel! However, I am in Cambodia so there is fresh coconut milk everywhere, I'm not sure about Iowa... Anyway sister, it looks delicious, I will definitely try it! 💖🤗😀😊😁👍
Ha, Ha! I admit Iowa is not flush with coconut milk! 😄 The coconut milk fat is definitely a healthier alternative compared to animal milk. This recipe is created to address the too much fat problem - healthy and otherwise - that so many are experiencing. The formula to reduce cholesterol and inflammation, which lead to heart attacks and stroke, is to exclude all animal fat and as much other fat as possible according to Dr. John McDougall, Dr. Caldwell Esselstyn, Dr. T Colin Campbell and many other experts. If one doesn't have a problem with cholesterol, I think it would be a splendid addition to the recipe. Thank you for the suggestion!
Thank you so much!! I did the banana mash mayo in two videos. Green banana mash (major ingredient) - th-cam.com/video/fxAzaN4fdQQ/w-d-xo.html Amazing Mayo - th-cam.com/video/-4irZWltasg/w-d-xo.html
That's a great suggestion. I should have held off on the tablespoon of water. I don't mind it being soft. Since it does not melt, it needs to be the consistency of the butter spread on whatever. If it is too stiff, it won't spread like melting butter. If someone wants the cold butter texture, agar is probably the solution.
I found this recipe after doing some experimenting myself. I wanted to make a vegan butter using sunflower seeds, soy milk and spices so I can use it in risotto
That would work but might add a graininess which is fine depending on the person. A smooth thickener like the suggested agar or even cornstarch would stiffen it. I don't mind it being a really soft spread because it does not melt. I'm shooting for the final melty texture over the cold butter hardness.
I just found your channel and watched this recipe. I like the butter, I don't like the movie parts in your video. Subscribed though, as I am just a WFPB beginner. Thanks for your effort to share the videos 💐
Depends on whether you use the salt or not. With salt, I'd give it two weeks in the fridge and check. It could go longer. I put it in "butter" containers and freeze half of it for another time. I have to make the full recipe or it's too little for the blades in the blender but I'm only cooking for two so we don't go through it that fast.
@@ComfortFoodFarms thanks, I am preparing for one only, so will go through it slower. Am going to try it, and then make 4 containers and freeze 3. Thank you
Yes I would! It doesn't get firm like butter or margarine but that's okay because it's not fat and it stays spreadable. I've got two mayo recipes and another is coming this Thursday 11 am (CST in North America).
I haven't tried to cook with it but I think it should work in some ways. It's not a fat so you would have to take that into consideration. You can't fry with it. In fact, it's a starch but, due to the cooking on the stove, probably has reached it's thickening point.
For thickening? Cornstarch will make it firmer and so will Agar but the Agar will produce a slight "jelly" consistency. Both a worth trying if you want it more firm. It doesn't melt so I like to keep it super soft as a spread.
It depends how much salt you put in. More salt, it lasts longer. I freeze it in small portions and defrost to have smaller amounts on hand in the fridge. It keeps for at least a week.
I did it in two videos. Green banana mash (major ingredient) - th-cam.com/video/fxAzaN4fdQQ/w-d-xo.html Amazing Mayo - th-cam.com/video/-4irZWltasg/w-d-xo.html
@@spanishDoll1yes. That's a must. They purposely put addictive things in most processed foods but it takes less than 3 weeks to physiologically lose cravings which is why I always recommend cutting out everything you want to give up, all at once. Love healthier and food is still delicious!!!
I'm in Iowa too. I love the Vicar of Dibley. I just got the thickeners for the canned cheeses and mayo and I see i need to make this too. I've been trying to convert to plant based for about 4 years now. Your recipes are going to help me get there. Thank you.
So glad to help! That's why I do this channel! Yay Iowa!!
I've got a new recipe in the works that you will be interested in ... Canned Cream Cheese will be coming up soon!
@@ComfortFoodFarms Des Moines here!
Just tried this on a jacket potato with baked beans, delicious! I love sweetcorn so it’s a win for me. I added soy milk instead of water and some cashew nuts to make it more creamy. Really pleased with this one!
New subscriber here! I can't wait to try this because I used to out butter on my homemade sourdough and I miss it SO much!
I just love your sense of humor. How do you find time to find all of those sitcom clips to go along with your videos!? It cracks me up!! Thank you so much for all of your amazing recipes too...amazing! I'm excited to try my first butter and cheeses.
I am allergic to dairy and don’t enjoy vegan butter so this is a pure joy , I put it on everything , thank you so much for this recipe, it is so creamy and delicious, I am obsessed , it’s great with sweet or savoury dishes and so easy to make , thank you 😊
This recipe meets all my cooking, rule of threes, requirements. Three or less ingredients and three or less steps in creating. Thank you for posting.
Glad you found it useful!
I just tried it and it was great! Thank you for sharing!
Ill bet that can be used together in a cornbread recipe and make it really moist and yummy!
I made one similar to yours a few days ago. The main difference is it has lecithin in the recipe, and doesnt include the thickening step. I was surprised how well it pairs with baked potatoes. Will probably try yours next time and compare.
Been doing WFPB for a solid month now. It's a lot easier than I had expected it would be.
Going to try this on my baked potato today 😊
I would like to try this! Have you any experience with Lecithin? I hear it improves the taste and mouthfeel
I was looking for an oil-free butter recipe, I did not have cauliflower on hand. I found this recipe, I was pleasantly surprised! I used canned sweet corn. After you cook it, it tastes better. If you taste it out of the blender, it'll taste weird. Thanks for sharing this recipe with us!
You are so welcome!
🥳 Yaay! Vegan butter with no fat. I just finished blending and cooking. Got it in some little jars and my potatoes are in the oven.♥️
Thank you!🙏 I subscribed.
…and Merry Christmas!🎄
Update: just enjoyed this corn butter sooo much on my baked potato. Wow! This is just the thing I’ve been searching for, for a very long time. Again, thanks so very much.
So glad it worked for you! Happy New Year!
Yay. I'm going to try it. I'm plant based and know what to expect ...not real butter..... so I'll bet it's great vegan version of flavor enhancer! :)
I love it! It really is good. I would eat this even if i wasn’t trying to live wfpb. Thank you! Used frozen organic sweet corn. Blanched for 2 min. The straight to the blender.
I just now made this . WOW! That is delicious. Tomorrow I'm going to put it on a potato.. i cant wait.. The texture is so creamy and velvety. You are a rock star!😃
Thank you!! You know it's that fantastic Iowa corn!!
....oooh...just saw that you're also one of my favs from Friends...never knew...and now I luvvv you that much more with your cruelty-free lifestyle healthy advocacy....God Bless You So Much... 🥰🥰🥰
I love your vibes, watching this made me feel warm inside. Very neat idea, subscribing!!
I’m going to try that. Thank you. Lately, I have been using coconut butter (NOT to be confused with cocoa butter). I get it from Amazon. Slightly sweet. Tastes great with jam/jelly on bread or crackers.
If it's coconut oil it's loaded with saturated fats. Avoid. The hype of it being healthy 1 0 to 15 years ago was completely false!! Info put out by the big guys making money off it and ppl bought it hook line and sinker. I believe coconut oil is 84% saturated fats. All highly processed oils are terrible anyway for a slew of reasons. 😢 Too bad it's in everything.
Sounds like a great idea
Hi love your vegan butter corn well done.❤❤
How about adding a bit of coconut cream made from overboiling coconut milk? It will add fats, healthy fats, and will give the butter a more buttery feel! However, I am in Cambodia so there is fresh coconut milk everywhere, I'm not sure about Iowa...
Anyway sister, it looks delicious, I will definitely try it!
💖🤗😀😊😁👍
Ha, Ha! I admit Iowa is not flush with coconut milk! 😄 The coconut milk fat is definitely a healthier alternative compared to animal milk. This recipe is created to address the too much fat problem - healthy and otherwise - that so many are experiencing. The formula to reduce cholesterol and inflammation, which lead to heart attacks and stroke, is to exclude all animal fat and as much other fat as possible according to Dr. John McDougall, Dr. Caldwell Esselstyn, Dr. T Colin Campbell and many other experts. If one doesn't have a problem with cholesterol, I think it would be a splendid addition to the recipe. Thank you for the suggestion!
Wow. I would never have thought of using corn! Must try.
Hope you enjoy
Ooh thanks for sharing this. Will definitely try it! How long does is usually stay fresh in the fridge please?
I made a little bit of this, I like it
Thanks for the video. Did you thaw the corn?
You are a delight. Always know that
I've just seen this video, this sounds delicious. I listened to it quickly and will try it soon but could you tell me how long it lasts?
Thanks
Fantastic!!! Loved this vid!! 🙌🙌
Just came across your channel & subscribed. 🌱🕊
Thank you!!
omg corn butter ?! so brilliant !
That corn recipe is excellent n healthy thanks i can hardly wait fir the banana recipe
Thank you so much!! I did the banana mash mayo in two videos.
Green banana mash (major ingredient) - th-cam.com/video/fxAzaN4fdQQ/w-d-xo.html
Amazing Mayo - th-cam.com/video/-4irZWltasg/w-d-xo.html
If you use Louis labs Lesithin granules in your recipe, it will have a butter taste
Great idea!
I'm so happy I found your Chanel
Thank you!
I tried it and I love it ❤
i wonder if it works on popcorn?
This is great! I've heard of apple butter but never corn butter. Will try it on pasta.
Hope you enjoy! I would never have thought of pasta but I suspect it tastes great.
Interesting! Have you ever tried using this in baking as a butter substitute?
I have not. It's worth a try. I usually use apple sauce or banana but this might be an option! Thanks for the suggestion!
Stir in a small bit of agar agar and it'll firm up.
That's a great suggestion. I should have held off on the tablespoon of water. I don't mind it being soft. Since it does not melt, it needs to be the consistency of the butter spread on whatever. If it is too stiff, it won't spread like melting butter. If someone wants the cold butter texture, agar is probably the solution.
Wonderful recipe, indeed. Thank you very much for sharing. I liked the video as well. Regards from Canada, eh. ;-)
Thank you very much! Land of my birth!!
Neat idea , thanks !
I found this recipe after doing some experimenting myself. I wanted to make a vegan butter using sunflower seeds, soy milk and spices so I can use it in risotto
That sounds interesting. Did the sunflower seeds work?
This recipe has the benefit of being virtually fat free.
Perhaps a little whole wheat flour for thickening if so desired? Thanks for the most wonderful idea!
That would work but might add a graininess which is fine depending on the person. A smooth thickener like the suggested agar or even cornstarch would stiffen it. I don't mind it being a really soft spread because it does not melt. I'm shooting for the final melty texture over the cold butter hardness.
I just found your channel and watched this recipe. I like the butter, I don't like the movie parts in your video. Subscribed though, as I am just a WFPB beginner. Thanks for your effort to share the videos 💐
Thanks for subbing!
Corn puréed soup!
Can i use cornmeal with almond milk as an alternative?
This looks amazing! I can't wait to try it
It is amazing! No Fat wins!
thank you, nice and easy. am going to try this tomorrow. How long does it last?
Depends on whether you use the salt or not. With salt, I'd give it two weeks in the fridge and check. It could go longer. I put it in "butter" containers and freeze half of it for another time. I have to make the full recipe or it's too little for the blades in the blender but I'm only cooking for two so we don't go through it that fast.
@@ComfortFoodFarms thanks, I am preparing for one only, so will go through it slower. Am going to try it, and then make 4 containers and freeze 3. Thank you
When I’ve made it it only lasts about six days.
Would you suggest waiting for overnight refrigeration before using it? Also can you post a link to the mayo in the description notes? :)
Yes I would! It doesn't get firm like butter or margarine but that's okay because it's not fat and it stays spreadable. I've got two mayo recipes and another is coming this Thursday 11 am (CST in North America).
Banana Mash Mayo - th-cam.com/video/-4irZWltasg/w-d-xo.html
Mayonnaise - th-cam.com/video/D2UG2IY8kVQ/w-d-xo.html
It looks divine!
Thank you! I actually like it best on corn on the cob.
how long is this good in refrig?
There is a book out called the future of food is female by Jennifer stojkovic all vegans should read it and thanks for the butter recipe💖💖
Thanks for sharing!!
Wow.. Subscribed.... ❤️ I'm in the journey of being vegan 🌿
Brilliant ❤🎉
I'm your neighbor. Hello from Nebraska! 👋
Well, hello from across the river!! 👋
Would vegan lactic acid aid in a butter taste?
Thank you
Just curious, did you cook the corn before you froze it or was it fresh? I'm interested in making this when fresh corn becomes available this summer!
She said she blanched it.
what egan butter would you rcommand for a croissant recipe
(i didn't know butter extract exist )
I'd check out Miyoko's vegan butter. For croissants you will need a very high fat product.
@@ComfortFoodFarms
Thank you
Can you cook with this butter?
I haven't tried to cook with it but I think it should work in some ways. It's not a fat so you would have to take that into consideration. You can't fry with it. In fact, it's a starch but, due to the cooking on the stove, probably has reached it's thickening point.
Wooooo
Thanks!
Beats using calorie laden jelly!
AMEN!!
Agar agar or cornstarch
For thickening? Cornstarch will make it firmer and so will Agar but the Agar will produce a slight "jelly" consistency. Both a worth trying if you want it more firm. It doesn't melt so I like to keep it super soft as a spread.
how long does it last?
It depends how much salt you put in. More salt, it lasts longer. I freeze it in small portions and defrost to have smaller amounts on hand in the fridge. It keeps for at least a week.
@@ComfortFoodFarms ok thank you :)
Wooow i will like to get that banana recipe
I did it in two videos. Green banana mash (major ingredient) - th-cam.com/video/fxAzaN4fdQQ/w-d-xo.html
Amazing Mayo - th-cam.com/video/-4irZWltasg/w-d-xo.html
. . . ooops, silly me, thinking you were Lisa Kudrow😊😊😊
This wasn't a good replacement for me. It just tastes like pureed sweetcorn.
works on corn on the cob to make spices stick. Not for everyone.
I followed the recipe and to me it tastes bad. Not sure what went wrong since other people are raving about it.
I would wait for that”butter “ to cool before putting it into plastic containers. It’s not healthy. Glass would be better.
I just made it and I did not like it at all sorry
Thank you for the trial! 🙂
Have you tried anything else?
You dont like fat free butter? No wonder Im fitter than most, I adjust my taste buds to foods
@@spanishDoll1yes. That's a must. They purposely put addictive things in most processed foods but it takes less than 3 weeks to physiologically lose cravings which is why I always recommend cutting out everything you want to give up, all at once. Love healthier and food is still delicious!!!
with all the promos you have, could you at least incude the recipe?!?!?
Just buy margarine..
LOL ... and this is why vegans can't have nice things
Yes, I'm getting value from your video, because I'm laughing 30 hard. But here's your engagement, which is what you want.
Dan Lebowitz? Cool!
Liked and subscribed over content, but the music helped.
He's one of my favs!!