Hello Everyone,

Today on the blog I’ll be keeping it short and sweet but with lots of yummy goodness in the form of three awesome condiments that will keep us all going through this late summer season. Whilst vegan butter might not land on my table regularly it’s definitely something I wouldn’t want to pass up on completely so here is my favourite way of sprucing it up with my herbed garlic butter the vegan way. I love this on jacket potatoes or any potatoes for that matter or slathered on grilled corn which I’ll be showing you next week so stay tuned for that!

I do consider myself someone who eats mainly whole foods but (vegan) butter is a tough one to get rid of and since moving back to the motherland I’ve been finding it hard not to have it around. To make it more of a treat, and less of a daily habit, I decided to spice it up a little with garlic and herbs the way we used to have it when I was younger during the summer’s barbecue season. Like I already mentioned I love this butter with potatoes but in all honesty it’s just perfect with a piece of bread too. Next week I’ll be sharing my four favourite vegan late summer barbecue recipes and it will come in handy for that as well so stay tuned!

I hope you’ll give this recipe a go and please check out my two other condiments going up here on the blog today which are a simple Oil-Free Green Pea Pesto as well as a Creamy Cashew Dressing w. Oregano and Thyme. Enjoy! x


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MAKES: 2/3 cup  /  TIME: 10 min

150 g vegan butter, unsalted (if using salted omit the salt)
1 garlic clove, minced
2 heaped tbsp fresh parsley, finely chopped
2 tbsp fresh chives, finely chopped
2 tsp lemon zest
1 tsp nutritional yeast
1 tsp sea salt, fine or flakes
1/4 tsp black pepper

Combine all the ingredients in a mixing bowl.

Place in the refrigerator to set before serving.

Keep in an air tight jar in the fridge for up to a week.