If you’ve read a couple of our blog posts before, you’ve no doubt realized we have an obsession with Melt Organic butter.
Okay, I know you’re probably like “is this some attempt to trap me with your brand partnerships? Because you’ll never get me! *evil laugh*” To which I say, hhheeelllllllll nnnooooooo! We want to partner with brands that we thoroughly enjoy using, not brands that are going to pay us racks… okay, I mean, we want that too, BUT QUALITY FIRST HONEY.
We began working with Melt Organic because they offer the dankest, creamiest, and most affordable plant-based butter on the market. Aside from Melt, you’re either paying $4 for some margarine wanna-be or $7 for a small brick of nice, European style butter, which is fantastic, but I ain’t got the financial means to feed my butter addiction at $7 a pop. This is where Melt comes in with fire butter and an affordable price-tag, at $4-$5 per tub.
We’ve also teamed up with Melt Organic to create some pretty irresistible recipes for VegOut LA’s magazine, which have never been posted to our website before. Can you smell the exclusive content on the horizon? We gon’ let ya’ll in on a recipe you can normally only get via a VegOut magazine, because we just feel like sharing’ some holiday cheer 🥰 (Although you should still totally pick up a magazine if you live in LA. Okay, thanks.)
It’s a Christmas miracle!
Soft & Chewy Strawberry Marshmallow Cookies (plant-based)
Thin, buttery, and sweet cookies with crisp freeze-dried strawberries and spongy marshmallow strands!
- 112 grams (½ c) Melt Organic vegan butter
- 96 grams (½ c) brown sugar
- 48 grams (¼ c) vegan-friendly white sugar
- ½ tsp salt
- 1 tsp packed VeganEgg powder by Follow Your Heart*
- 1 tbsp cold water
- 1 tsp vanilla extract
- 180 grams (1 ½ c) all-purpose flour
- ½ tsp baking soda
- 100 grams vegan-friendly marshmallows + 7 grams (½ tbsp) Melt Organic butter
- 8 grams (~⅓ c) freeze dried strawberries, roughly chopped