Vegan Garlic Herb Compound Butter

Instructions

1. Prepare the Oven: Preheat the oven to 400°F.
2. Roast the Garlic: Place the peeled garlic cloves on a small piece of foil or parchment. Drizzle with olive oil, add a pinch of sea salt, and wrap tightly. Roast for 20–25 minutes, until completely tender and lightly golden.6 garlic cloves, 1 tsp olive oil, pinch sea salt
3. Cool and Mash: Let the roasted garlic cool completely. Mash the cloves into a smooth paste with a fork. Measure 1 tablespoon for the butter.1 tbsp roasted garlic paste
4. Soften the Plant Butter: Let the plant butter stand at room temperature until pliable but not shiny, greasy, or partially melted.1 cup plant butter
5. Prepare the Herbs: Finely chop the parsley, chives, thyme, and rosemary. Pat them with a paper towel if any surface moisture remains.2 tbsp parsley, 1 tbsp chives, 1 tsp thyme, ½ tsp rosemary
6. Mix the Butter: Add the softened plant butter to a mixing bowl. Add the roasted garlic paste, fresh grated garlic, herbs, lemon zest, black pepper, and fine sea salt. Mix with a rubber spatula until evenly combined.plant butter, roasted garlic paste, 1 fresh garlic clove, herbs, 1 tsp lemon zest, ½ tsp black pepper, ½ tsp sea salt
7. Taste and Adjust: Taste the butter and adjust with more salt, pepper, lemon zest, or herbs as needed. Avoid adding lemon juice, which can loosen the texture.salt, black pepper, lemon zest, herbs
8. Shape the Butter: Spoon the mixture onto parchment paper or plastic wrap. Form it into a tight, even log about 1½ inches thick, then twist the ends closed.vegan garlic herb compound butter
9. Chill Until Firm: Refrigerate for at least 1 hour, or until completely firm and easy to slice.chilled compound butter
10. Slice and Serve: Cut into rounds and serve over hot vegetables, potatoes, mushrooms, tofu, seitan, corn, pasta, rice, grilled bread, or warm dinner rolls. Finish with flaky sea salt, herbs, or lemon zest if desired.finished vegan garlic herb compound butter, flaky sea salt, herbs, lemon zest