smooth like butter

there's nothing like butter. since i don't eat bread, either, its not really a big deal. there was a time when i would occasionally treat myself to gluten-free waffles with earth balance or some such not-butter spreads. i always felt weird about it, not being a big fan of soy products. after soy, there's the canola business, which also makes me wonder. canola is a hybridized form of rapeseed, often genetically engineered. these things raise flags. i hate to eat things i feel weird about.

but occasionally you get that hankering. maybe your neighbor gave you a batch of homemade fig jam, or perhaps you've concocted a sensational vegan, gluten-free cornbread, which begs some melty goodness atop. who says we can't all have our toast and butter it, too?

at thanksgiving, i made pumpkin pie and had to find a substitute for the gobs of butter in the recipe. i wanted a delicious crust, and a delicious crust i had! my concoction has passed taste tests on all sorts of butter-begging goodies. it does NOT taste just like butter. but it IS delicious, spreadable, smooth, melty, and SO deliciously satisfying in its own right. and it is super super simple to make, having only two ingredients.

the secret?

coconut oil and nutritional yeast. that is all. i blend it in a food processor and put it back in the coconut oil container. once, i added a little apple cider vinegar, which i found delicious, but my mom disagreed. so, suit yourself.

i just can't keep it to myself, so yummy.