Creamy Vegan Guava Butter

This recipe came out of a Hawaiian themed week I did a few years ago. It’s delicious on any kind of toast, pancakes, you name it. Whip it up 50:50 with some vegan butter and you’ve got a killer brunch item on your hands. This is one of my local Hawaiian favorites, though the store bought kind is always packed with high fructose corn syrup.

I filled tiny pasties with the guava butter and a sweetened lime cream cheese. They came out like a danish/pie, very tasty. You can also brush it on to veggie burgers when barbecuing or grilling—much like my apricot-glazed seitan! Guavas are incredibly fragrant, so prepare for your kitchen to smell like a tropical paradise for the day.

Guava Butter (makes about 2 cups)

1 lb of guavas (I used white)

2/3 cup raw sugar

2 tbsp lemon juice

Cut off the ends of the guava and quarter. Place in a small saucepan with 1/3 cup of water, just so it doesn’t burn.

Simmer for about 15 minutes, mashing and stirring occasionally. The guava should be reduced to pulp, seeds, and freed skin.

Push the pulp through a strainer with a spoon or squeeze through a cheesecloth to remove the seeds. You will get something that looks like melted ice cream.

Pour back into the saucepan and add the sugar and lemon juice. Cook over medium heat, stirring constantly. Cook for about 15-minutes to cook off some of the liquid and thicken the sugar. It should be the consistency of preserves or a thick, creamy sauce. Remove from the heat and can and process or allow to cool. Keeps for at least a week in the refrigerator unprocessed.



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