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Oil-Free Vegan Butter Spread
5 from 18 votes

Oil-Free Vegan Butter Spread

This Oil-Free Vegan Butter Spread uses yellow corn polenta cooked with agar agar, almond flour, sweet corn, and flavorings to create a creamy, firm spread without added oil. It offers a lightly buttery, mildly tangy taste and a smooth texture suitable for spreading or cooking.

Prep Time
5 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
15 mins
Servings: 5 servings
Calories: 25 kcal
Course: Condiments
Cuisine: American

Ingredients

  • ¼ cup yellow corn polenta see Note 1, dry/uncooked
  • 1¼ cups water divided
  • pinch of garlic powder
  • 1 teaspoon agar agar powder see Note 2 for options
  • 2 Tablespoons almond flour see Note 3, blanched
  • 1½ Tablespoons sweet corn I use frozen for convenience, kernels
  • ½ teaspoon nutritional yeast optional
  • 1 teaspoon lemon juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt can reduce if you plan to spread on sweet dishes like pancakes, fine sea salt

Instructions

    Cup of Yum
  1. Place dry polenta in a high-speed blender and cover with a piece of plastic wrap (this helps contain the powdery bits and prevents a mess from sticking to the inside of the blender lid). Place the lid on top of the plastic. Starting on low, quickly increase to high speed, and blend the polenta for about 10 seconds (breaking it into smaller pieces helps it cook more quickly).
  2. Pour the polenta into a small saucepan. Add a tiny pinch of garlic powder, 1 cup of water, and whisk well. Turn the eye to medium heat and bring to a low boil, whisking frequently. Reduce heat to low, and continue to whisk frequently - careful, as it tends to sputter and spit and can burn you! Cook for about 7 minutes or until thick and creamy.
  3. In a small bowl, whisk the agar into the remaining ¼ cup water. Pour this into the pot and return to a low boil. Continue whisking and cook for about 30 seconds to activate the agar. Remove from heat and whisk in the almond flour, corn, nutritional yeast, lemon juice, vinegar, and salt.
  4. Rinse out the blender, and add the polenta mixture. Cover and starting on low speed, gradually increase to high. Blend until completely smooth. Taste and adjust salt or lemon, if desired. Note that agar begins to set quickly. So as soon as you're finished blending, pour the corn butter into a mold/container.
  5. Refrigerate uncovered until cool, then cover and keep refrigerated until ready to use. Find serving suggestions and other helpful tips in the post above.

Notes

  • Use finely ground yellow corn polenta for best texture, though medium grind cornmeal may be substituted with some flavor differences.
  • Agar agar powder is essential to achieve firm setting; alternatives like tapioca starch may be used but will alter results.
  • Blanched almond flour adds mild buttery flavor; substitutes include raw cashews, cashew butter, or raw sunflower seeds if allergic.
  • Store refrigerated and use within 4 days; freezing is not recommended as moisture may separate upon thawing.
  • For freshness beyond 4 days, consider warming the spread in cooking rather than using it cold.

Nutrition Information

Calories 25kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1.5g (2%) Cholesterol 0mg (0%) Sodium 245mg (10%) Sugar 0g (0%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 25

% Daily Value*

Calories 25kcal 1%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1.5g 2%
Cholesterol 0mg 0%
Sodium 245mg 10%
Sugar 0g 0%

* Percent Daily Values are based on a 2,000 calorie diet.