Ingredients
Directions
Heat a medium stove-top pan on medium-high heat.
Once hot, add the shallots and continuously stir for 30–60 seconds.
Deglaze the pan with 2–4 tablespoons of water and turn the heat down to medium.
Add the garlic and cook for 60 seconds. Add more water to prevent sticking, if needed.
Add the vegetable broth, bring to a simmer for 15 minutes, stirring occasionally. The liquid should reduce by about half.
In a food processor, add the shallots and garlic, cashews, plant-based milk, and salt, if using. Blend until smooth.
Store your garlic shallot butter in a sealed container in the refrigerator. For longer storage you can place the “butter” in ice cube trays or larger blocks in the freezer for later use.
Chef's Notes
Substitutions
Instead of shallot, use white or yellow onion.
Nut-free
Use sunflower seeds in place of cashews.
How to use
Spread it on whole-grain toast.
Spread it on avocado toast before adding the smashed avocado.
Use it as a spread on sandwiches.
Incorporate it into a “butter” sauce for spaghetti squash or legume pasta.
Storage
Store garlic shallot butter in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Heat a medium stove-top pan on medium-high heat.
Once hot, add the shallots and continuously stir for 30–60 seconds.
Deglaze the pan with 2–4 tablespoons of water and turn the heat down to medium.
Add the garlic and cook for 60 seconds. Add more water to prevent sticking, if needed.
Add the vegetable broth, bring to a simmer for 15 minutes, stirring occasionally. The liquid should reduce by about half.
In a food processor, add the shallots and garlic, cashews, plant-based milk, and salt, if using. Blend until smooth.
Store your garlic shallot butter in a sealed container in the refrigerator. For longer storage you can place the “butter” in ice cube trays or larger blocks in the freezer for later use.
