I'm tagging this recipe "lowfat" because it is low (trace amount) in saturated fat. The recipe is basically my vegan mayonnaise recipe without lemon and with polenta and sweetener added for taste. I would not bake with it, but it is very good for toast, mashers, french toast, pancakes. Tastes very good with a low, low price tag and no palm oil, expensive speciality items or saturated fat (trace amount from oil).
|costs pennies to make compared to store bought spreads|
storage bowl with cover
spatula to remove spread from sides of processor
• 1/4 cup to 1/2 cup inside of baked potato, placed in measuring cup, not packed down thoroughly
• 1/2 cup soy milk
• 1 oz (or more). cooked polenta
• 1 cup light oil
• 2 tsp salt ..taste
• 2 tsp liquid sweetener...taste
- Cut out your potato and place the fluffy cooked hot or warm middle in the measuring cup and do not pack down tight, but do pack slightly, anywhere between 1/4cup and 1/2 cup is fine
- Add the soy milk and blend on high speed until mixed thoroughly. Looks like watery mashers. (if it does not look like very watery mashers, add potato, a little at a time, until it does, pulse until very well combined)
- Add the oil 1/4 cup at a time, in slow, slow steady streams and blend on high each 1/4 cup around 1 minute. When all oil is incorporated, blend for a long, long, time until you really see the spread set up.
- Add the polenta and continue blending until polenta is very smoothed out.
- Add salt and sweetener and taste.
This will completely stay set up in the fridge and not become watery. You might not like the very slight “grit” of the potato and polenta, but try it on toast and pancakes and you won't mind!