the tolerant vegan

We caught a brief glimpse of summer earlier this week in NYC. The high on Monday was 84 degrees and I, of course, hated it. I much prefer April showers to April sweating. However I will say that the warmer weather was perfect for a sunset bridge stroll

It was also perfect for smearing sweet, flavored butter onto crisp, cold fruit.

I switched out the butter and honey for Earth Balance and agave in this beautiful recipe from Lauren at The Talking Kitchen, and my new favorite fruit/bread/muffin/everything spread was born. Unlike the Raspberry Butter that I made a while back, I decided to serve this butter as a soft spread rather than rolling it into a log and refrigerating. Either method works great.

Agave Nut Butter
Recipe adapted from The Talking Kitchen
Yields 1/2 cup butter
Printable recipe

Ingredients:

• 1/2 cup vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread), room temperature
• 2 tablespoons chopped walnuts, toasted
• 1 tablespoon agave nectar
• pinch of sea salt

To make the butter, stir all ingredients together in a bowl

and serve immediately OR place in plastic wrap, roll into a log and store in the refrigerator until time to devour.