Toast is my all time favorite food. I can eat it morning, noon or night. It is the ultimate comfort food in my book. While I like almond butter and strawberries on toast or avocado toast, my favorite toppings are simple. Good (vegan) butter and good (not too sweet) jam can’t be beat. To make the ultimate vegan toast I bought my favorite bread and made my own vegan butter and jam.
Good bread is crucial for good toast. For years I tried my hand at making my own bread. It always turned out fine, but we live near too many good bakeries. I can’t compete with the texture and tanginess of the local sourdough. My favorite bakery is La Farine. Their Sour Batard is the perfect bread. Several of their locations have a slicer so they will slice the bread and put it in a plastic bag for you. Ideal for toast!
The second essential toast component is butter. Since going vegan my go to butter replacement has been Earth Balance. I love Earth Balance since it has a buttery flavor and melts into toast just like butter. I definitely do notice that it is butter “flavored”. I’m generally fine with the taste, but I came across this article on VeganBaking.net and was intrigued about making my own vegan butter. I am so glad I tried out this recipe. The article breaks down the how’s and why’s of making your own butter in great detail. I was a bit overwhelmed reading the article, but the process is actually very simple. It took me about 10 minutes from start to freezer. The butter taste and texture is incredible. It has the very “clean” flavor of a good dairy butter. Next time I will be buying the Coconut Vinegar the article recommends since I was able to taste the apple cider vinegar tang in the final butter. Apparently the coconut vinegar has a milder flavor. Since I had all of the ingredients I also made the truffle butter. This was outstanding with fresh corn and I’m looking forward to making a pot pie with a crust made with the truffle butter in the fall.
The third, and final component, to my ultimate vegan toast is jam. I have never made homemade jam (or canned anything) since I am paranoid of bacteria and it seems like a very arduous process. When I read an article by Julie Hasson about how easy it is to make freezer jam I decided to give it a try. I ordered the Instant Clearjel she recommended and made 2 batches of jam with it. I made a strawberry jam and a raspberry meyer lemon jam. As Julie promised, it was incredibly easy. Because of the instant clearjel you don’t need to cook the fruit and you can use much less sugar. I don’t love overly sweet jam so this was perfect for me. I can’t believe how delicious both of these jams turned out. They are stored in my freezer for use now and all winter long. So far I have used them on toast and in sandwiches for Trey. I’m looking forward to adding them to thumbprint cookies, mixing them with sparkling water for homemade soda and stirring them into yogurt.
With all of the components in place I have enjoyed MANY pieces of my ultimate vegan toast. Give the homemade vegan butter and freezer jam recipes a try. They are so easy and you will love the results.