Chestnut Butter

Vegan chestnut butter

Chestnut butter is totally delicious spread on toasted baguette or baked sweet potatoes. It’s also great to stir into soups, pasta sauces, risottos and is glorious in combination with chutney and dairy-free cheese on crackers.

By Merchant Gourmet Cook, Alex Mackay
Serves 20, 5 minutes

Ingredients

  1. 1 x 200g pouch Merchant Gourmet Simply Blended Chestnut Puree (or similar)
  2. 3 tbsp walnut oil or pumpkin seed oil
  3. Salt flakes
  4. Freshly ground black pepper

Method

  1. Blend the chestnut puree and oil together until very smooth.
  2. Stir in the salt and pepper. Pop a few salt flakes on top for a bit of crunch.

 

 

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?