Chunky Avocado Garlic Butter Spread (Dairy Free)
Today we are making a Chunky Avocado Garlic Butter Spread (Dairy Free)! This avocado butter is a creamy spread that’s not quite guacamole, not quite vegan butter spread. It’s somewhere in between, and all about the creamy goodness of avocados but with a luxurious twist. Think of it as nature’s way of creating a dairy-free alternative to traditional dairy butter!
To make avocado butter, you’ll typically start with ripe avocados, which are already famous for their creamy texture, healthy fats and health benefits as compared to butter (much lower levels of saturated fat)! We mash and blend these green gems until they reach a velvety consistency, and that’s when the magic happens. Some recipes might include a touch of olive oil or lemon juice to enhance the flavor and preserve that vibrant green color.
Now, here’s the kicker: avocado butter is incredibly versatile, even if you aren’t interested in vegan diets! It can be used as a plant-based spread for toast like regular butter, a dip for veggies or chips or a topping for grilled proteins. Plus, it’s perfect for those who are lactose intolerant or following a vegan diet, as it provides the creamy taste of butter without any dairy. So, the next time you’re craving something creamy and dreamy, give this plant avocado butter a try – you won’t be disappointed!
Why You’ll Love This Chunky Avocado Garlic Butter Spread
Irresistibly Rich: This delicious plant-based butter alternative brings an indulgent creaminess that’s simply irresistible, all without dairy products. Ripe avocados are a great way to add a luxurious, silky texture, making every bite a velvety delight. It’s like spreading a cloud of goodness on your favorite bread or crackers!
Vibrant Flavors: The combination of avocados and garlic in this recipe creates a flavor explosion. Creamy and mellow avocado meets the bold, aromatic notes of garlic, resulting in a taste that’s both rich and zesty! This quickly became one of my favorite recipes for spreading in sandwiches and tortillas, as it just adds that extra layer of flavor. I’m sure you’ll love it just as much!
Substitutions
Cashews: Use raw cashews, not roasted and salted ones. Do not substitute with any other nut. Raw cashews provide the creamy base that this recipe needs, aside from the avocado itself. You will boil these in hot water which chages their texture and makes them super soft for blending.
Avocado: Ensure your avocados are perfectly ripe for this recipe. They should yield slightly to gentle pressure when you squeeze them, but they shouldn’t be overly mushy. Overripe avocados can result in a spread that’s too soft and lacking in texture. Do not substitute with frozen avocado.
Lemon Juice: Use lime juice instead. For best results, stick with the fresh juice and not the pre-bottled one. If substituting lemon juice with lime juice, keep in mind that lime juice tends to be slightly more intense in flavor. Start with a bit less than the original recipe calls for and adjust to your taste.
Italian Seasoning Mix: Make your own Italian seasoning mix by adding a desired amount of dried herbs such as oregano, basil, thyme, marjoram and more. Alternatively, buy a dried herb mix. Make sure to check the ingredient label for added salt and unneeded preservatives.
Garlic: Use fresh garlic cloves for this recipe. Pre-bagged garlic tastes of preservatives, and doesn’t provide as fresh a flavor.
Olive Oil: Use avocado oil instead.
Chunky Avocado Garlic Butter Spread Notes
- This recipe can be made both chunky (as in the photos) or creamy! Make a chunky spread using a mortar & pestle, or a creamy spread using a blender or food processor.
More Recipes You’ll Love
Whipped Herbs & Lemon Feta Dip
If you make this Dairy Free Chunky Avocado Garlic Butter Spread, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Chunky Avocado Garlic Butter Spread (Dairy Free)
Equipment
- High-speed blender or food processor or Mortar & Pestle for a chunky spread
- Medium Stovetop Pot
- Medium Stovetop Pan
Ingredients
- 1 cup raw cashews boiled in hot water for an hour
- 1 medium ripe avocado pitted
- ½ tsp Italian seasoning mix
- 2 tsp lemon juice
- 4 cloves garlic sauteed in the olive oil until browned
- 8 tsp olive oil
- ¼ tsp pink salt
- 2 pinches black pepper powder
Instructions
- Fill a medium stovetop pot with water. Place over medium-high heat on the stove, allowing the water to come to a boil.
- Once boiling, add in the raw cashews. Turn the heat off and allow the cashews to sit for an hour.
- In the meantime, in a medium stovetop pan over low-medium heat, add the 8 tsp olive oil.
- Once the pan is hot, add in the garlic cloves.
- Stir with a rubber spatula, allowing them to brown for a minute or two.
- When the garlic is a medium golden-brown color, turn off the heat. It shouldn't be too dark brown where it's starting to burn, but not light enough where it hasn't had time to toast in the pan.
- For the next step, if you prefer a chunky spread, use a mortar & pestle. If you want a smooth spread, use a blender.
- Once the cashews are ready, drain the water from the pot and set the cashews aside for the next step.
- Add the browned garlic along with the remaining oil in the pan to a blender cup or to a mortar & pestle. Add in all the remaining ingredients as well, including the cashews.
- Blend or grind up the mixture until the desired texture forms.
- Pour the mixture into an airtight container for storage. Enjoy as a spread or a dip!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to one week.
