Herb Butter - Softened butter is combined with freshly chopped flavorful and fragrant herbs placed on parchment paper, rolled into a log, and put into the refrigerator to chill. Once chilled, it can be sliced and used to enhance the flavor of any dish!
Are you looking for a simple way to add some extra flavor to your favorite recipes? Look no further than this delicious vegan herb butter! Herb butter is made with softened vegan butter and fresh herbs. This versatile spread adds tons of tasty flavor to any dish. Whether you're topping a slice of crusty bread, roasting some veggies, or tossing it into your favorite pasta dish, this vegan herb butter is sure to be a hit!
There is nothing like the taste of fresh herbs! They add a delicious and unique flavor to any dish, whether used in a salad, pasta dish, or appetizer, and this fresh herb butter proves to be no different. Herb butter is incredibly easy to make at home and only requires a few simple ingredients. You can use any combination of herbs you like or whatever you have on hand. I usually use parsley, thyme, and rosemary, but feel free to get creative! Bread, potatoes, and grilled vegetables are all delicious, but adding this tasty herb butter adds a refreshing burst of flavor to every bite.
Why You'll Love This Vegan Butter With Herbs Recipe
Prepared In Minutes- Making this herb butter is incredibly simple while the flavor is big enough to leave a lasting impression.
Versatile- While the recipe mentions a few specific herbs, this herb butter can easily be modified to whatever herbs that you have on hand.
Simple Ingredients- All of the ingredients required for this recipe can easily be found at your local supermarket.
Shelf-Stable- Once prepared, this butter can be stored in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Refreshing- Adding fresh herbs instantly makes a dish more refreshing, which means this vegan butter with herbs is the perfect summertime addition.
Equipment Needed To Make This Herb Butter Recipe
- Large Bowl
- Parchment Paper
- Measuring Spoons
Ingredients For Your Herb Butter
- Unsalted Vegan Butter
- Fresh Herbs such as parsley, chives, thyme, or rosemary
How To Make Vegan Herb Butter
In a large mixing bowl, thoroughly combine all of the ingredients. Place butter on a piece of parchment paper, cover, and roll into a log. Twist the ends of the parchment paper to seal it. Once the butter is sealed, chill it in the refrigerator for at least 24 hours before serving.
What to Serve/Pair with Your Herb Butter
Vegan herb butter is delicious on just about anything! It's the perfect way to add a delicious, refreshing flavor to any dish. Whether you're looking for a new way to top your toast or need something special to go with dinner, this easy-to-make butter will quickly become your go-to recipe!
Bread – Serve herb butter with fresh bread or on toast for a delicious side.
Meat – Pair this butter with steak, chicken, salmon, or other savory meats for an extra kick of flavor.
Vegetables – Top grilled veggies, baked potatoes, or corn on the cobb for a refreshing dish.
Pasta – Herb butter is an excellent addition to a homemade sauce for pasta dishes with lemon and parmesan.
Popular Substitutions & Additions
Butter- Unsalted butter is used for this recipe; however, salted butter can be used. If using salted butter, I suggest omitting the added salt in the recipe.
Herbs- Fresh parsley, chives, rosemary, and thyme are used in this recipe. Try using oregano, dill, basil, or cilantro.
Extras- Try adding garlic, the zest of lemons or limes, or red pepper flakes to take this herb butter recipe to new heights.
How To Reheat & Store Vegan Herb Butter
What Is The Best Way To Store Herb Butter?
Herb butter should be stored in an airtight container or resealable in the refrigerator.
How Long Will Vegan Herb Butter Last In the Fridge?
This vegan butter with herbs can be kept in the fridge for up to two weeks if stored correctly in an airtight container. Because the herbs in the butter are fresh, the flavor will weaken over time after it is stored.
Can I Freeze Herb Butter?
Yes! This recipe for vegan herb butter freezes beautifully. Simply store it in an airtight container or freezer bag for up to three months. When you're ready to use it, let it thaw overnight in the fridge before using.
How To Reheat Vegan Butter With Herbs?
The best way to heat herbed butter is to slowly melt it in a pan over low heat or in the microwave. Avoid high heat and don't allow it to boil or burn.
Herb Butter FAQs
Can I use margarine instead of butter in this recipe?
Yes, you can use margarine or another vegan-friendly spread in place of the butter called for in this recipe. Just be sure to check the labels to make sure that it is indeed vegan.
Can herb butter be left out overnight?
Although it is safe to leave it out at room temperature, herb butter keeps better and longer in the refrigerator.
Do I need to use all of the herbs listed in this recipe?
No. You can use any combination of herbs that you like. If you're unsure what to use, try experimenting with your favorite herbs and see what you like best.
Can I use salted butter in this recipe instead of unsalted?
Yes, however, if you use salted butter, omit the added salt listed in the ingredients list.
Could the herb butter be wrapped in wax paper or plastic wrap?
Although parchment paper is preferable, it's possible to use either one because it is more durable and guarantees a tighter seal.
Can dried herbs be used in this recipe?
Yes, you can use dried herbs in this recipe, but the flavor does not compare to that of fresh herbs.
Don't Forget To Come Back And Let Me Know How Your Vegan Herb Butter Turned Out!
Vegan Herb Butter
- 1 cup unsalted vegan butter softened (2 sticks)
- 4 tbsp fresh herbs chopped (such as parsley, chives, thyme, rosemary)
- 1 tsp salt
- ½ tsp ground black pepper
- Add butter, herbs, salt and pepper to large bowl.
- Mix all ingredients together until well blended.
- Place butter on parchment paper, cover and roll into log.
- Twist ends of parchment paper.
- Chill in refrigerator at least 24 hours before serving.