Raw Vegan Garlic Butter
Fortify yourself with this raw vegan garlic butter, and nobody will come near you. For weeks. A delicious vegan alternative to garlic butter.
Makes 220 g
- 1 med avocado , mashed (200g)
- 1 clove garlic , minced (3g)
- 2 tsp fresh parsley , finely chopped
- 2 tsp coconut oil , melted (9g, optional)
If using the coconut oil, get it melting in a dehydrator or over a bowl of warm water.
Mash the avocado thoroughly, until it's very smooth.
Mince the garlic through a garlic press, or chop it very finely by hand or in a mini processor.
Chop the parsley finely.
Add the garlic, parsley and optional coconut oil to the avocado and mix thoroughly.
Spread on slices of French bread, or use as a spread or a dip.
Store unused mix in the fridge for up to 48 hours.
- Before: 15 mins (to melt coconut oil)
- During: 10 mins
- After: -
- Need: Garlic press
Serving: 22g; Calories: 40.5kcal; Carbohydrates: 1.8g; Protein: 0.4g; Fat: 3.9g; Saturated Fat: 1.2g; Polyunsaturated Fat: 0.4g; Monounsaturated Fat: 2g; Sodium: 1.6mg; Potassium: 100mg; Fiber: 1.4g; Sugar: 0.1g; Vitamin A: 50IU; Vitamin C: 3.3mg; Iron: 0.2mg