Roasted Garlic and Onion Buttah
A dairy-free alternative to traditional butter that can be used in recipes like garlic bread or Garlic Mashed Potatoes with Wild Mushroom Gravy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 1/2 cups 1x
- 2 cups onion or shallot, peeled, cubed
- 1/4 cup garlic, fresh, peeled
- 2 to 3 cups vegetable broth, low-sodium
- 2 sprigs rosemary or thyme, fresh
- Black pepper, freshly ground, to taste
- 1 1/2 cup cashews, raw, soaked until softened, drained
- 1/4 cup Homemade Nut Milk or store-bought plant-based milk
- Preheat oven to 400°F.
- To prepare the flavor base, in a casserole dish, pour in the onion and garlic. Add vegetable broth until garlic and onion are just barely floating. The liquid should cover them completely. Add the herbs and freshly ground black pepper.
- Place the dish in the oven, and cook for approximately 35 to 40 minutes. Be sure to check every 15 minutes or so to ensure you do not burn the edges at all. Be careful, since burnt garlic can make this dish bitter. Stir occasionally if needed.
- Remove the casserole dish from the oven as soon as all liquid has nearly evaporated and the onion and garlic are just caramelized. Remove the herb sprigs.
- To finish the buttah, in a food processor, add the roasted onions and garlic, cashews and non-dairy milk. Blend until smooth.
- Store in a sealed container in the refrigerator. For longer storage you can place the buttah in ice cube trays or larger blocks in the freezer for later use.
- Add to Garlic Mashed Potatoes for a wonderful oil free, low–sodium mash, or spread on your favorite whole grain bread or for a healthy twist on garlic bread.