You can take any recipe for compound butter and make it a vegan compound butter simply by using yesterday’s “butter” idea.
While there are read-at-market vegan butter products, those also have preservatives. Likewise, there are other (much more complicated) recipes for making vegan butter which require some type of new skill acquisition to deal with learning new emulsification techniques.
However, this recipe, is simple, easy, sustainable in the sense if you have the ingredients and a clean container, you’ve got it made in no time!
INGREDIENTS:
- Quality Olive Oil which solidifies partially at room temp (as olive oil should if it is not refined)
- Stir in (suggestions include any kind of jam, jelly, or sweet preserve you enjoy; fresh fruit pureed, vegetable puree including baby food, herbs or spices).
INSTRUCTIONS:
Stir together the add on ingredients into the butter to the quantity you desire. Or, if you prefer, “swirl” in your puree (such as strawberry or blueberry swirl).
Flavors to consider making:
- Garlic Bread (Olive oil, fresh roasted garlic paste from a clove or two of garlic, and parsley with a pinch of salt optional).
- Fruit Spread (olive oil, any fruit puree, jam, jelly, or preserve mixed in) Figs, Strawberries, Etc.
- Cinnamon Sugar (use a sweetener of choice and cinnamon)
- Herb (use your favorite salad herbs as a stir in)
- Onion (use dried, flaked onion stirred into warm olive oil)
- Herbs de Provence (classic flavor!)
NOTE: if using dried spices (such as garlic flakes or onion flakes or herbs de provence, allow time for the mixture to remain in the fridge to absorb the flavors before its first use. Otherwise you can use these right away. Be certain to store any left overs in the fridge in an air-tight container.
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