Looking for new and creative ways to use fresh garden herbs? Learn how to make this aromatic vegan rosemary butter using natural and organic ingredients.
Rosemary butter is a delicious way to use up the fresh rosemary from your kitchen herb garden, and can give subtle seasoning to a wide variety of culinary dishes. You can achieve very similar results by skipping the dairy products and creating your own vegan rosemary butter. This plant-based recipe is healthier for both you and the planet, especially when you support local whenever possible and purchase organic and Fairtrade ingredients.
Making Vegan Rosemary Butter
For the easiest method, you can purchase some vegan butter in your local grocery store, chop up some rosemary, and mix it in. However, making your own allows you to control exactly which ingredients are used, and it enables you to practice precycling. You can customize this recipe to include whichever herbs you have on hand, and you can skip the garlic if you want the taste of the rosemary to shine through. Fresh rosemary will yield the best results, but if you have dried rosemary on hand, feel free to use that instead.
Ingredients:
- ⅓ cup organic coconut oil
- ¼ cup organic sunflower oil
- ½ tsp mustard powder
- a pinch of sea salt
- 1 large clove garlic, minced
- 1 tbsp fresh rosemary, minced
- freshly ground black pepper, to taste
Instructions:
- Melt coconut oil in a heatproof bowl by placing it in a hot water bath (also known as a bain-marie).
- In a small bowl over ice, whisk together the sunflower oil, mustard, and salt.
- Slowly pour the melted coconut oil into the sunflower oil mixture, and whisk until desired consistency is reached.
- Add in garlic, rosemary, and black pepper, and mix until well combined.
- Roll into a log using parchment paper, or a parchment paper alternative.
- Place in the fridge and store until ready to serve.
This vegan rosemary butter will last up to 1 week in the fridge when stored in an airtight container.
Ways to Use Rosemary Butter
Traditionally, rosemary butter is used for meaty dishes like on top of steaks, and for roasting poultry. Your vegan rosemary butter can be used in simple plant-based dishes, and you can use the following ideas for inspiration:
- drizzled over briam
- on top of a lentil-walnut vegan roast
- slathered on fresh corn on the cob
- spread on buckwheat bread
- on burger buns for black bean burgers
- as part of a simple sauce for vegan pizzoccheri
- melted with some vegan cheese to make garlic bread
Read more:
- How to Grow a Herb Garden on Your Windowsill
- Gluten-Free, Yeast-Free Bread: A Life-Changing Recipe
- How to Make Zoodles: Quick and Easy Zucchini Noodles
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