I’m keeping things very, very simple lately. Case in point: garlic butter. Three ingredients if you don’t count black pepper and a quick whirl in the food processor and you have yourself one very tasty, not to mention, powerful bread spread. Besides using this “butter” as a cracker spread, use it on sandwiches instead of mayo, stirred into mashed potatoes or soup, or smeared onto grilled vegetable kabobs.

White Wine Garlic Butter [Vegan]

$2.99
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Ingredients

  • 1 1/2 cups roasted garlic cloves (about 80)
  • 2 Tbsp. tahini
  • 1 Tbsp. dry white wine
  • pinch ground black pepper
  • pinch dried thyme and/or rosemary if garlic cloves aren’t seasoned

Preparation

  1. Place all ingredients in the bowl of a food processor and process until smooth.
  2. Add a small quantity of water (or white wine) to reach the desired consistency.


About The Author

Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

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