Roasted Blueberry Cinnamon Vegan Butter

INSTRUCTIONS

• 1 Preheat oven to 375°F. Place blueberries in medium bowl. Toss with agave nectar, cinnamon and vanilla to coat. Transfer to parchment-lined shallow baking pan, scraping syrup from bowl as needed.
• 2 Roast 10 minutes or until berries begin to burst. Cool berries for 15 minutes.
• 3 Place blueberries, including any pan juices, in bowl of food processor. Pulse until blueberries are coarsely chopped. Add butter; process until well blended and smooth.
• 4 Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Serve on warm scones or biscuits, toast, pancakes, and waffles.
  
  Test Kitchen Tips:
  If using an unsalted or reduced-sodium plant-based butter, add a sprinkle of sea salt if desired.
  For a fun twist, make a quick nut butter by substituting 1/2 cup raw cashews for the plant-based butter. Prepare as directed.