This quick and easy recipe will show you how to make the best vegan garlic herb butter in just 3 minutes! Perfect as a bread spread or side dish for grilling or to make herb-infused breads or baguettes!
The Best Vegan Herb Butter
Herb infused butters, or “Compound butters” (beurre composé), are very popular in French cuisine. They can be made at home or purchased commercially in different flavors and variations. Traditional homemade herb butter is made with dairy butter and herbs, but you can easily make it vegan by using plant-based butter! Since store-bought herb butters often contain additional flavorings or other additives, it is always better to make them at home anyway!
The preparation is not difficult at all and takes just 3 minutes!
Loaded with fresh healthy herbs
You can use any herbs like parsley, chives and dill, or try tarragon, chervil, thyme, cress, basil – pretty much anything you can find in your herb garden. Also, garlic should not be missing, as well as some salt and pepper. Feel free to add more garlic cloves to make a delicious vegan garlic butter if you like!
Garlic Herb butter recipe variations
If you don’t have fresh herbs right now, feel free to use frozen herbs. There are many different herb mixtures available in the frozen section of supermarkets or grocery stores. Instead of fresh garlic cloves, you can also use garlic powder. Also, feel free to add other spices or ingredients like curry powder, paprika powder, tomato paste, ajvar, chili or whatever you like to create a different herb butter variation.
Ingredients for this recipe
To make the best homemade vegan herb butter, all you need is dairy-free butter and some healthy herbs to taste. I use:
- Vegan butter: there are many plant-based alternatives to regular butter available. Feel free to choose your favorite brand, or if you can’t find any, you can use margarine.
- Fresh herbs: I use parsley, chives and dill, but as mentioned above pretty much all herbs are possible.
- Garlic: Fresh garlic cloves have the best flavor in my opinion, however, you can also sub garlic powder. As an alternative, use onions or onion powder.
- Salt and pepper: to taste. I recommend using sea salt, Himalayan salt or herb salt and freshly ground black pepper.
How to make vegan herb butter
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Prepare the herb butter
First, bring the vegan butter to room temperature. Also, wash the herbs, dry well and chop finely. Next, place the softened vegan butter in a bowl with the herbs. Press in the garlic clove, add some salt and pepper and mix with a fork to combine.
Step 2: Form the herb butter into a roll and chill
Now put the herb butter on a piece of cling film and wrap it into a roll. Then place in the refrigerator for 1-2 hours or in the freezer for 30 minutes.
Step 3: Serve the herb butter!
Then unwrap the herb butter and sprinkle with a few more fresh herbs and herb salt, if desired. Serve on freshly baked baguette and enjoy!
What to eat with herb butter?
The vegan herb butter tastes very good as a spread on freshly baked baguette, ciabatta, toasted homemade bread or flatbread. However, it can be also used to enhance flavor in various dishes, similar to a sauce. It can be melted on top of grilled food such as vegan burgers or vegan cevapcici and vegetables, or used to finish various sauces. Therefore, it is perfect for any time of year and especially in spring and summer, when the barbecue season begins!
Furthermore, just like guacamole and hummus, herb butter is a great addition to an appetizer platter with white bread, pita bread and olives. You can also use it to make pull-apart bread or herb-infused baguettes and serve with a variety of finger food snacks.
How to store homemade herb butter?
Since this homemade vegan garlic herb butter is made with fresh herbs, it may not keep quite as long as store-bought compound butters that contains preservatives. However, when wrapped airtight and stored in the refrigerator, it still keeps fresh for up to 2 weeks and even becomes more flavorful the longer it chills!
You can also freeze it in a freezer bag for up to 6 months. Then, when you need it, just take it out and let it thaw overnight in the fridge.
This vegan herb garlic butter recipe is:
- Plant-based
- Dairy-free (lactose-free)
- Quick and easy to make
- No-fuss
- Creamy
- Flavorful
- Aromatic
- As delicious as the original from grandma
- Perfect as a spread or side dish!
More recipes for vegan spreads, dips & co
- The Best Hummus
- Cashew Ricotta
- Homemade Vegan Cheese
- Vegan Mozzarella
- Baba Ganoush
- Vegan Tzatziki
- Guacamole
- Raita Dip (Indian Yogurt Sauce)
- Cashew Dip
- The Best Peanut Sauce
- Ajvar (Paprika Dip)
- Herb dip
- Easy Vegan Mayonnaise
- Cashew Mayo (Vegan Aioli)
If you try this simple recipe for Vegan Herb Butter, feel free to leave me a comment and a star rating! And if you take a photo of your spread and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
The Best Vegan Garlic Herb Butter
Author:Ingredients
- 8.8 oz (250 g) vegan butter soft, or margarine
- 1 cup (45 g) fresh herbs e.g. ½ bunch of each parsley, chives and dill
- 1 garlic clove or ½ tsp garlic powder
- ¼ tsp each salt and pepper or to taste
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Wash the herbs, dry them well and chop them finely.
- Put the vegan butter in a bowl with the chopped herbs. Press in the garlic clove. Add some salt and pepper and mix with a fork to combine.
- Place the herb butter on a piece of cling film and wrap it into a roll. Then put it in the refrigerator for 1-2 hours or in the freezer for 30 minutes, until it is firm enough to be sliced.
- Then unwrap the herb butter and sprinkle with a few more fresh herbs and salt if desired.
- Serve on freshly baked baguette, toasted homemade bread or flatbread and enjoy!
Notes
- The Vegan Herb Butter will keep for up to 2 weeks in the refrigerator and can also be frozen for up to 6 months. The longer it chills, the more flavors it becomes.
- More information and tips as well as ideas for recipe variations and serving suggestions are mentioned in the blog post above!
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