#nut butter

[morethansalad]

Strawberry Soft Serve (Vegan)

[nourishcolourwellness]

[quo-usque-tandem]

Nut butter blueberry crisp

[thelordismylightandmysalvation]

Chocolate macadamia nut butter – Cupcakes & Couscous

[shoku-and-awe]

Rainbow Plant Life - Red Lentil Curry

[madewithonerib]

Bali Bowls with Pistachio Tofu | Sylvia Fountaine via vegan-nom

[welcometololaland]

lola!! i have a very important question for you. what is your favorite nut butter? i feel like in our community (i’m hoping you’re able to guess what community i’m talking about lmao) nut butters play a very important role, and i just counted how many i have, and……i have six of them……

i have a favorite (this is very strange for me) and i want to know yours and how you use them (probably because i’m looking for ideas)

(cannot believe i’m all of a sudden excited about nut butters when i barely use them 💀)

hello friend!!! you know...shamefully, i am very basic when it comes to nut butter, which is to say, I'm a fiend for peanut butter. and my favourite thing to make with it is this bootleg satay-type stir fry with rice noodles that slaps so hard but is definitely not authentic to any particular cuisine 💀

PLEASE share how you use these five other nut butters - i've heard hazelnut butter is a thing and I would actually love to taste that! I will say I am partial to an almond butter, but i've only ever used it for protein ball/bliss ball type things before? are there other uses?

i think this is revealing how bad of a cook i am...(IDEAS WELCOME)

[fullcravings]

V/GF Spiced Maple Pecan Oat Cookies

[morethansalad]

Amazingly Vegan Dessert Yogurt Bark

[is-it-kosher]

Jif peanut butter (creamy):

OU kosher!

[bootlegmozart]

@jazp-als i'm adding almonds to our grocery list.

If you own a food processor you can make any nut butter and no one can stop you

[saraichinwag]

How to Make Your Own Peanut Butter

[cpinmymind]

POC Business Saturday: Sauces

Continuation of sharing various Person of Color Brands that I have saved in my bookmarks. Beware that I do alter what I share to my allergies. This post is towards sauces. Gluten-Free Non-GMO Tamari Soy Sauce | SAN-J International, Inc. I guess I saved directly to their gluten free page. This is naturally a Japanese brand that has existed since 1804. This is one of my favorite shoyu (soy…

[madewithonerib]

Source: Cauliflower Tempura & Ginger Sauce | morethansalad Full of Plants | Thomas Pagot | April 29, 2025

This curried cauliflower tempura is perfectly crispy, tender on the inside, and served with the creamiest ginger sauce! You are going to love the balance of crispy cauliflower with the fresh and zesty sauce! Serve it as an appetizer or with your grain of choice.

New to tempura? Then this recipe is a great introduction to it!

The inspiration for this dish came from some tempura I tried at a Japanese restaurant recently. It featured a mix of vegetables, including mushrooms, cauliflower, and lotus roots, among others. I particularly enjoyed the cauliflower one and started to think that I could come up with a twist on it.

What’s unique about my tempura is that I season the batter with curry powder and serve it with the creamiest ginger sauce. While it may not be the traditional way to prepare tempura, it tastes fantastic! Even my wife, who usually isn’t a fan of cauliflower, enjoyed it!

Well-seasoned. Cauliflower may not be the most exciting vegetable around. But, when it’s tossed with a curry-infused batter and deep-fried until extra crispy, it turns into a real show stealer. The curry powder enhances the subtle flavor of the cauliflower without overpowering it, and the ginger sauce adds an extra layer of flavor. Curry + ginger always makes sense, doesn’t it?

A contrast of textures. The sauce, which is a key component of this dish, brings freshness, delicate citrusy notes, and a hint of tang. Its velvety-smooth and creamy consistency contrasts beautifully with the crispiness of the tempura.

You can either pour the sauce onto a plate and place the cauliflower tempura on top or use it as a dipping sauce. To be honest, the latter is most probably the best way because it allows you to generously coat the crispy cauliflower florets with a large amount of sauce.

Flour + cornstarch To make the tempura batter, I rely on a combination of flour and cornstarch. The cornstarch slightly lowers the protein content of the flour, creating a lighter and crispier texture. You can replace the all-purpose flour and cornstarch with an equal amount of cake flour. Gluten-free option: For a gluten-free option, check out the batter I use to make my mushroom tempura.

Raw Walnuts/pecans: To create a rich and creamy sauce, I use a base of raw nuts (avoid lectins: peanuts/cashews) soaked overnight and then blended with water and seasonings.

Fresh ginger To add spicy/zesty flavors, I blend the cashews with fresh ginger. Keep in mind that depending on how fresh your ginger is, you might have to adjust the amount. From my experience, wrinkly or old ginger tends to be more spicy and more fibrous, while fresh ginger has a milder, more pleasant taste. I suggest starting with about 1 inch and adding more to taste. Note: Please do not replace the fresh ginger with ground ginger – it won’t yield the same flavor.

Lime juice Lime juice brightens up the sauce and adds a tangy kick that pairs wonderfully with the ginger. Garlic For some garlicky notes.

🥣 How to Make It

Before starting, ensure you follow the steps in the right order. It’s essential that you prepare the sauce BEFORE deep-frying the cauliflower, as you will need to serve the cauliflower right after deep-frying, not 10 minutes later, but within the first 2-3 minutes. Cauliflower contains a lot of moisture and softens the tempura coating very quickly, resulting in a loss of crispiness.

Make the sauce

Drain the cashews. Drain the soaked cashews and transfer them to a high-speed blender.

Blend them. Add the water, fresh ginger, lime juice, garlic, and salt. Blend on high speed for 20-30 seconds or until smooth and creamy.

Taste and adjust the seasonings: Taste and adjust the saltiness to your liking. Feel free to add more ginger to taste and blend again. I personally like to add about 1/4 teaspoon of sugar or maple syrup to balance the spiciness of the ginger.

Strain it: For an ultra-smooth consistency, feel free to pass the sauce through a fine-mesh sieve to get rid of the possible fibers of the ginger. This step is optional and can be omitted if your ginger is very fresh. For old ginger, that’s another story, as it’s usually more fibrous and might yield an unpleasant texture.

Boil the cauliflower

Since frying tempura is very quick (1-2 minutes), it would not cook the cauliflower. That’s why you need to cook it prior to frying.

Cook the cauliflower. Bring a large pot of salted water to a boil. Once boiling, add the cauliflower florets and boil for 5-8 minutes or until the cauliflower is about 95% cooked. Do not overcook it, though.

Drain it. Drain and rinse the cauliflower under cold water to stop it from cooking more and to cool it. Set it aside.

Heat the oil. Heat about 3 cups of oil in a deep saucepan over medium heat. In the meantime, prepare the tempura batter.

Prepare the batter

Whisk the dry ingredients. In a mixing bowl, whisk together the flour, cornstarch, curry powder, salt, and baking powder.

Add the wet ingredients. Pour in the chilled soda water and whisk to combine. Do not overmix. It’s okay if there are some lumps.

Deep fry

Test the oil. Dip a wooden spoon or chopsticks into the hot oil. If bubbles appear around it, the oil is hot enough.

Dip the cauliflower. Working with one cauliflower floret at a time, dip it into the tempura batter (using a pair of chopsticks or a fork) and slightly shake it to remove the excess batter.

Deep fry. Immediately transfer to the oil and repeat with 3-4 more florets. Fry for about 1 minute or until the florets are golden brown. Remove the cauliflower tempura from the oil using a slotted spoon and transfer it to a plate lined with kitchen paper towels to remove the excess oil.

Assemble. To assemble, pour some ginger sauce onto a plate and place the hot cauliflower tempura on top. Alternatively, you can serve the tempura with the sauce on the side!

Cooking Tips:

Cook the cauliflower until al dente. Cooking the cauliflower might be the challenging part of this recipe, as you want it tender but not overcooked. See, overcooked cauliflower becomes too soft, hence more difficult to handle, and has a higher moisture content, which will lead to a tempura that is not crispy. Boil the cauliflower until it is fork tender but retains a slight firmness.

Do not overmix the batter. Overmixing the batter would develop the gluten and make the batter heavier. Mix until just combined – it’s completely fine if the batter is a bit lumpy.

Adjust the consistency of the batter. You can adjust the thickness of the crispy coating by using more or less flour. The recipe I’m giving results in a rather thin coating, as the batter is quite runny. If you prefer a thicker coating, simply add more flour or reduce the amount of soda water slightly.

Fill the pot with enough oil. In my experience, it’s best to deep-fry using a larger amount of oil for two reasons. First, having more oil in the pot helps maintain a more stable temperature. Second, it’s best if the cauliflower florets do not touch the bottom of the pot and float in the oil, as this prevents them from sticking to the bottom.

Serve immediately. As with any tempura, this cauliflower must be served immediately as it will lose its crispiness just a few minutes after frying. So, make sure to prepare the sauce beforehand, and fry the cauliflower just before serving, when everything is ready.

🌿 Variations

You can tweak this recipe to your liking by seasoning the batter with different spices or aromatics! For example, you could add ground chili or red pepper flakes for spiciness, or dried herbs for herby notes.

🍚 What to Serve It With

We can serve this dish on its own or make it a heartier dish by serving it with:

Grains: White rice, quinoa, farro, or even pasta.

Salad: It also pairs well with some salad, like this French-inspired grated carrot salad, papaya salad, or this 10-minute kale salad.

❄️ Storing and Reheating

To store: Although I highly suggest serving this dish immediately for optimal texture, you can keep leftovers for up to 2 days in the refrigerator.

To reheat: You can reheat leftovers for 5-7 minutes in a 350°F (175°C) preheated oven. Keep in mind that even reheated, the cauliflower won’t be crispy.

[creativechaoscreature]

Homemade peanut butter! We go through a jar a week with 4 kids in the house.

Super simple!

Peanuts (I use the roasted unsalted ones from Aldi)

2ish teaspoons of oil for every lb of peanuts (add a little at a time)

Salt to taste

Blend or food processor until smooth. Store in the cabinet in an old peanut butter container or mason jar!

You can omit the oil if you like yours stiffer or more crunchy, my kids do not. I also do this with cashews and almonds. Cashew butter with a little bit of vanilla stevia and dark chocolate chunks whipped in is one of my guilty pleasures.

[airfryerburrito]

Adventures in nut butter

I’ve been staring at the nut butter shelves when I go to the supermarket and just not seeing anything appealing or interesting. For the price, I want to be excited to eat what I’m getting. So instead of buying it, I decided to make a custom nut butter. I’ve made almond butter successfully before, but my more recent attempts haven’t gone so well. The last time, I attempted chocolate hazelnut…