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Black Garlic Butter
This recipe takes some time, so please plan ahead. It is worth the wait!
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Ingredients
- 3 black garlic cloves, chopped into small pieces & dehydrated
- 1 cup + 2 Tbsp refined coconut oil
- 1 Tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/2 tsp turmeric powder
- 1/2 cup extra creamy, unflavored, unsweetened oat milk
- 3 Tbsp olive oil
- 1 Tbsp aquafaba (chickpea brine)
- 1 tsp parsley, chopped
- to taste salt
‍
Directions
- Peel the skins off of the black garlic cloves and chop them into small pieces. Dehydrate the garlic at 100-115 degrees Fahrenheit or until the pieces completely dry. This may take 1-2 days…. Yes. It takes a long timeÂ
- Peel the skins off of the black garlic cloves and chop them into small pieces. Dehydrate the garlic at 100-115 degrees Fahrenheit or until the pieces completely dry. This may take 1-2 days…. Yes. It takes a long timeÂ
- Blend dehydrated black garlic until you have even smaller pieces
- Add coconut oil, nutritional yeast, apple cider vinegar, turmeric, oat milk, olive oil, and aquafaba to a blender. Blend for 2-3 minutes or until you have a whipped butter texture
- Add chopped parsley and one tablespoon of “ground” black garlic to the butter mixture. Fold in with a spoon. Salt to taste. Cover the butter and place in the refrigerator for 4-5 hours before using
Shopping ListÂ
Ingredients
- 3 black garlic cloves, chopped into small pieces & dehydrated
- 1 cup + 2 Tbsp refined coconut oil
- 1 Tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/2 tsp turmeric powder
- 1/2 cup extra creamy, unflavored, unsweetened oat milk
- 3 Tbsp olive oil
- 1 Tbsp aquafaba (chickpea brine)
- 1 tsp parsley, chopped
- to taste salt
‍
Directions
- Peel the skins off of the black garlic cloves and chop them into small pieces. Dehydrate the garlic at 100-115 degrees Fahrenheit or until the pieces completely dry. This may take 1-2 days…. Yes. It takes a long timeÂ
- Peel the skins off of the black garlic cloves and chop them into small pieces. Dehydrate the garlic at 100-115 degrees Fahrenheit or until the pieces completely dry. This may take 1-2 days…. Yes. It takes a long timeÂ
- Blend dehydrated black garlic until you have even smaller pieces
- Add coconut oil, nutritional yeast, apple cider vinegar, turmeric, oat milk, olive oil, and aquafaba to a blender. Blend for 2-3 minutes or until you have a whipped butter texture
- Add chopped parsley and one tablespoon of “ground” black garlic to the butter mixture. Fold in with a spoon. Salt to taste. Cover the butter and place in the refrigerator for 4-5 hours before using
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