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 time 
  • 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 time 
  • 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 List 

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 time 
  • 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 time 
  • 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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