Cinnamon "Honey Butter" (Vegan)

Cinnamon “Honey Butter” (Vegan)

Cinnamon “Honey Butter” was another necessity to ensure that our 30 days of vegan were tolerable.  Sometimes, you just want some sweet honey butter to put on your cornbread or biscuits.  The problem is that honey is an animal product, butter is, too.  Once again, I was forced to come up with a solution to this problem.  Fortunately, I’m becoming more skilled at creating vegan alternatives as the “vegan experiment,” as Baker’s Man calls it,  progresses.  This Cinnamon “Honey Butter” is a great addition to our vegan condiments, and it makes some delicious cinnamon toast in the morning.

To make Cinnamon “Honey Butter,” I first had to find a replacement for the honey.  I looked no closer than my pantry where I found a bottle of agave nectar.  This agave nectar was light, but I’m sure the recipe would also work with the dark.   Having solved that problem, I also chose to do a couple of other things differently than I did when I prepared my Vegan Garlic Herb Butter.  Instead of using plain cashew milk, I decided to use unsweetened vanilla coconut almond milk.  To be honest, I didn’t have any plain plant based milk, but since I was making something sweet, I decided to use the vanilla flavored milk.  I also opted to use unrefined coconut oil this time.  Refined coconut oil has not coconut taste.  Unrefined will still have the flavor of coconut.  My rationale for this switch was that coconut goes well with sweets.

What will you need to make this recipe?

From the Pantry:

  • cider vinegar
  • extra virgin olive oil
  • unrefined coconut oil
  • agave nectar
  • powdered sugar
  • cinnamon

From the Refrigerator:

  • coconut almond milkCinnamon "Honey Butter" (Vegan)

After I curdled the milk with the vinegar in a wide mouth pint jar, I added the rest of the ingredients and blended away with my immersion blender.    Since I usually store my vegan “butters” in wide mouth 8 ounce mason jars, this made too much for that, but another way I store the “butter” is to line a small bowl with plastic wrap and pour the butter mixture into the bowl.  Once everything is set up, I pull the mound of “butter” out and place it on a dish.  If I was more ambitious, I could mold my vegan “butters” into all sorts of cute shapes before serving.

The final Cinnamon “Honey Butter” was amazing, and it made some delicious cinnamon toast.Cinnamon "Honey Butter" (Vegan)

If you’re not a big fan of cinnamon, make this recipe omitting the cinnamon.  That will give you some vegan “Honey Butter.”  I prefer the version without cinnamon for cornbread, but either version of vegan “Honey Butter” is delicious on biscuits.  The cinnamon butter sort of makes it taste like you’re eating a cinnamon roll.  Someday, when I’m feeling ambitious, I’m going to try to make cinnamon rolls using this vegan cinnamon honey butter recipe for the filling.

If all of this doesn’t tempt you to make your own cinnamon “honey butter”, consider the money you will be saving.  Plain vegan butters are very expensive.  A tub of vegan butter from the store will cost between $4.00 and $6.00.  This recipe costs only $1.87 and makes about 1 1/2 cups.  That savings makes it taste even sweeter to me.  Vegan Cinnamon Honey Butter

Give our recipe for Cinnamon “Honey Butter” a try, and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Cinnamon "Honey" Butter (Vegan)
Author: 
Recipe type: Vegan Butter
Prep time: 
Total time: 
Serves: 1½ cups
 
This plant based butter substitute is simple to prepare and makes a great spread on biscuits or to make cinnamon toast. Cook's Note: If you aren't a big fan of cinnamon, or if you prefer a plain "honey" butter, the cinnamon can be reduced or eliminated completely without adversely affecting the final product. Also, if you aren't a big fan of coconut flavor, use refined coconut oil. This will reduce the coconut flavor considerably. The total cost of this recipe is $1.87 for about1½ cups of this "butter."
Ingredients
  • ¼ cup unsweetened vanilla coconut almond blend milk ($0.19)
  • 1½ teaspoon cider vinegar ($0.06)
  • 2 tablespoons extra virgin olive oil ($0.28)
  • ¾ cup unrefined coconut oil ($1.07)
  • 1 tablespoon agave nectar ($0.13)
  • 2 tablespoons powdered sugar ($0.04)
  • 1 teaspoon cinnamon, or to taste ($0.10)
Instructions
  1. Pour milk into a 2 cup container (Tall and narrow like a wide mouth pint jar is best)
  2. Add vinegar to the milk. The milk will begin to curdle. This is normal.
  3. Add olive oil, coconut oil, agave nectar, powdered sugar, and cinnamon to the jar.
  4. Blend using an immersion blender until everything is well combined and the "butter" is emulsified.
  5. Pour into a container and store in the refrigerator until use. Use within one week.

Vegan Cinnamon Honey Butter

Nutrition Information is for 1 tablespoon of Cinnamon “Honey Butter” prepared according to recipe above.

Nutrition Facts
Amount Per Serving
Calories 20
% Daily Value
Total Fat 1.7g
2%
Saturated Fat 0.6g
3%
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 1.4g
1%
Dietary Fiber 0.1g
0%
Sugars 1.3g
Protein 0g
Vitamin D 0%
Potassium 0%
Calcium 0%
Iron 0%

Disclaimer:  Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com.  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

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