Millet Butter


  • ¾ cup/6oz water
  • 2½ Tbsp/1.25 oz millet
  •  1/3 cup/2oz cashews
  • 2 tsp nutritional yeast
  • 1-1½ tsp lemon juice
  • ½ tsp salt
  • 1/16 tsp turmeric                                                                    
  • ¼ tsp butter flavoring, (I use Watkins, do not over use)

Instructions :

  1. First, cook the millet. Wash the millet, drain well and toast briefly to remove any excess water. Instant Pot 10 minutes on manual. Let pressure drop naturally.
  2. Add to high speed blender, the hot cooked millet, cashews, nutritional yeast, lemon juice, salt, turmeric and butter flavoring. Blend until smooth. 
  3. Pour into a container, allow to cool then cover.
  4. Keeps well in fridge 5 days to 1 week. This butter is also freezer friendly.