Skip to main content
pinterest pinterest icon print print icon

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.

  • Author: Chef Chad Sarno
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 1/2 cups 1x
Print Recipe


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. To finish the buttah, in a food processor, add the roasted onions and garlic, cashews and non-dairy milk. Blend until smooth.
  6. 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.
  7. 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.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Chef Chad Sarno

A long-time pioneer of plant-based foods, Chad is the Co-founder and Chief Culinary Officer of Gathered Foods, makers of the disruptive plant-based seafood brand Good Catch. Chad is also a Co-founder of the Wicked Kitchen brand found in Tesco UK, in the US in Kroger and Sprouts, and S Group in Finland. Chad has launched vegan restaurants in Istanbul, Munich, London and Belgrade, served as VP of Plant-Based Education at Rouxbe Cooking School, developing the first accredited plant-based pro culinary course online, and was the Global Wellness Coordinator, Media Spokesperson and R&D Chef for Whole Foods Market’s focus on plant-based diets. Chad is co-author of New York Times best seller Crazy Sexy Kitchen, The Wicked Healthy Cookbook and The Whole Foods Cookbook.