Milkadamia loads the magic of macadamia nuts (what’s not to like) into the creation of milks and butters supreme. We featured Milkadamia in our post on Alternative Drinks to Serve With Dessert for their excellent nut milk to use in coffee or tea drinks. In addition to the milk, they offer a buttery spread that truly mimics the feeling of butter. Use it in these creamy dairy free recipes as a substitute for butter in sauces, desserts, or just spread some on a muffin or toast.
In addition to assuring great taste, the folks at Milkadamia make their products with love. They choose to support regenerative farmers and champion farming methods that help keep our carbon levels in balance. Here are some more great recipes for using their exemplary products.
Vegan Butter “Chickn”
SERVINGS: 4
PREHEAT OVEN TO 400º… MAKE THE “CHICKN”
2 pkgs (14-16 oz) tofu, extra firm
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2 TB Milkadamia buttery spread, melted
2 TB cornstarch
1/2 tsp salt
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Press water out of tofu: wrap tofu in paper towels, place heavy pan on top and press for 10 min. Cube into 1” pieces. Combine melted buttery spread, cornstarch and salt, in a bowl and toss in tofu to coat. Place tofu on a parchment-lined baking sheet, bake for 30 min.
MAKE THE SAUCE
2 TB Milkadamia buttery spread
1 med onion, finely diced
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1 TB fresh ginger, grated
2 cloves garlic, minced
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1 tsp coriander
1 tsp curry powder
1 TB garam masala
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1 can (14.5 oz) crushed tomatoes
1/2 tsp chili powder
1/2 tsp salt
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Melt buttery spread in a large pan over medium-high heat, add onions and sauté about 5 min. Add ginger and garlic, sauté for 1 min until fragrant, then add coriander, curry powder and garam masala; cook for about 20 seconds, stirring. Add crushed tomatoes, chili powder and salt. Let simmer about 10 min, stirring occasionally as sauce thickens.
Remove from heat, place mixture into a blender and blend until smooth. (Always best to cover blender with towel when blending.)
PUT IT ALL TOGETHER
sauce
1 CUP Milkadamia Unsweetened Creamer
tofu
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optional: garnish with cilantro
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Pour sauce back into the pan, add creamer, tofu, combine. Serve over basmati rice.
Chilled Zucchini Soup with Milkadamia Crèam
SERVES 6
START THE SOUP
2 TB macadamia oil
1 med yellow onion, chopped
2 cloves garlic, cut into quarters
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4 med zucchini, halved lengthwise and thinly sliced
4 CUPS vegetable broth
1 tsp salt
1/4 tsp freshly ground black pepper
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Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently until the onions are translucent. Do not brown. Add the zucchini, vegetable broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 10 min until zucchini is tender. Pour into a blender and chill in fridge for about 10 min.
FINISH THE SOUP
2 TB fresh dill
1/2 CUP Milkadamia unsweetened creamer
3 TB freshly squeezed lemon juice
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Add dill, creamer, and lemon juice to blender. Blend. Pour into soup bowls and serve. Garnish: can drizzle macadamia oil on top, squeeze some lemon juice or sprinkle a little extra dill.
One Bowl Brownies
SERVINGS: 6–8
PREHEAT OVEN 350ºF… START THE BROWNIES
1/2 CUP Milkadamia buttery spread
1/4 CUP cocoa powder
1 CUP semi-sweet chocolate chips
1 CUP vegan sugar*
1/4 tsp salt
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In a microwave-safe bowl melt Milkadamia, cocoa powder, chocolate chips, sugar, and salt for 1 min in a microwave. Stir until chocolate is completely melted.
FINISH THE MIX
2 tsp vanilla extract
1/2 CUP applesauce
1 1/2 cups flour
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Stir in vanilla and applesauce until well combined. Then fold in the flour until no lumps remain. Transfer mix to a 9 x 9 baking pan. Bake for 35-40 min or until a toothpick inserted in the center comes out with a few crumbs.
*Vegan sugar is made from beets or coconut. Certified U.S. Department of Agriculture organic sugar cannot be filtered through bone char.
Key Lime Pie with Ginger Crumb Crust
Serves 6–8
MAKE THE CRUST
1 2/3 CUPS vegan ginger snaps, crushed (we like Home Free gingersnaps)
1/2 CUP Milkadamia buttery spread, melted
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In a bowl, combine ginger snaps and melted Milkadamia. Press firmly into the bottom/sides of a 9-inch pie dish. Refrigerate for 1 hour.
MAKE THE PIE
2 cans (7.4 oz) sweetened condensed coconut milk
1/3 CUP freshly squeezed lime juice
1 TB lime zest
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garnish: thin lime slices/lime zest
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Combine condensed milk, lime juice and zest in a bowl until creamy and well incorporated. Pour the pie filling over the crust. Spread evenly and refrigerate at least 4 hours, or overnight. Garnish with lime slices/zest.
