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Roasted Corn with Garlic Shallot Plant-Based “Buttah”: Vegan Butter Substitute - Oil-Free, Gluten-Free, Sauce, Dip, Condiment Recipe from Plants-Rule
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Roasted Garlic Shallot Plant-Based “Buttah”: Vegan Butter Substitute

Roasted garlic, shallots, and creamy cashews come together for this Plant-Based “Buttah”: Vegan Butter Substitute. Use as a dairy-free option. Spread it onto toast, slather on corn, or toss it into sauteed veggies.
Total Time30 minutes
Course: condiment, Dip, Sauce
Cuisine: American, Dairy-Free, Plant-Based, Vegan, Vegetarian, wfpb
Keyword: alternative, butter, condiment, creamy, dairy-free, freezer-friendly, garlic, gluten-free, plant-based, rich, shallot, substitute, vegan, veganized, wfpb
Servings: 16
Calories: 29kcal

Ingredients

  • 1/2 cup 2.5 ounces of garlic cloves, peeled
  • 2 shallots peeled and quartered
  • 1/2 cup cashews soaked in water
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375F degrees.
  • To roast the garlic and shallots: Place the garlic and shallots in a small, shallow pan. Add enough water so that the garlic is barely covered. Cover the entire pan and roast for 20-25 minutes. When the garlic and shallots are a golden color they are done. Remove from oven.
  • To make Roasted Garlic Shallot Plant-Based “Buttah”: Drain the cashews from soaking liquid and rinse well. Drain garlic and shallots from cooking liquid, but reserve the liquid. Place the cashews, garlic, and shallots in a high-speed blender or food processor, along with ½ cup of the garlic-shallot cooking liquid. Puree until smooth and creamy. Add more of the garlic-shallot roasting liquid, as needed, to get a smooth, creamy consistency. Taste to adjust seasoning.
  • Enjoy warm or refrigerate/freeze for later use.

Notes

Yield: about 2 cups