I love this recipe. You can make it ahead of time (weeks in advance) and have a ready-made vegan butter to throw in with your various vegetables over Christmas. What this butter does to Tenderstem Broccoli, Asparagus, Brussels Sprouts and Peas is extraordinary. The flavours are beautiful, and it’s so quick and convenient.
By the way, this Vegan Christmas Butter recipe is also a great present to offer friends and family before they host their own Christmas Dinners!
You can wrap it beautifully with a bit of parchment and string!
Vegan Christmas Butter
I love this recipe. You can make it ahead of time (weeks in advance) and have a ready-made vegan butter to throw in with your various vegetables over Christmas. What this butter does to Tenderstem Broccoli, Asparagus, Brussels Sprouts and Peas is extraordinary. The flavours are beautiful, and it’s so quick and convenient.
Ingredients
- 200 grams Salted Vegan Butter (softened to room temperature)
- 1 clove Garlic minced
- Zest of 1 Orange
- 40 grams Dried Cranberries chopped finely
- 30 grams Cooked Chestnuts chopped finely
- 3 Sprigs Fresh Rosemary chopped finely
- 2 Sprigs Fresh Thyme (leaves only) chopped finely
- 2 Sage Leaves chopped finely
- 1/2 tsp Salt (use more if using unsalted butter)
- 1 pinch Black Pepper
Instructions
- Add the softened butter to a bowl along with the rest of the ingredients and stir until well combined
- Take out a large piece of baking paper and place the butter mixture on the baking paper and shape to resemble a thick sausage shape
- Wrap tightly and twist the ends – place in the fridge for 1-2 hours to set. Store in the fridge or freezer until required (details below)
- When ready to use (for sprouts or any Christmas veggies), slice off an inch or so and throw in to the pan whilst sauteing to add the most delicious festive flavours!
