Roasted Garlic and Rosemary Vegan Butter

Who doesn't love the flavor combo of roasted garlic and rosemary? This vegan butter can be made ahead of time and kept in your fridge. Then, simply slice some off to butter your bread or add extra flavor to your dishes.

roasted garlic and rosemary butter log

What is the Best Vegan Butter?

Not all vegan butters are created equal. And not all vegan butters are used for the same types of cooking. As plant based foods become more common, it becomes harder to know what products to choose. Click HERE to see some basic tips for choosing the best vegan butter for your recipe.

The Trick to Making Roasting Garlic

Roasted garlic and rosemary vegan butter only has a few simple ingredients. The trick to making great roasted garlic relies on these few steps:

  • Always use fresh garlic. Garlic starts to go rancid once it is peeled and so buying fresh heads of garlic and is the best way to get fresh garlic flavor. Avoid pre-chopped garlic.
  • Remember, slow and steady wins the race. It is tempting to want to speed up the process, but cooking gently for a longer amount of time will result in a softer and deeper flavor.
  • Wrap in foil. With each head of garlic, trim off approximately ½-inch off the top, exposing the cloves. Then, place on a square of aluminum foil and drizzle with about 1 teaspoon of olive oil. Wrap up in the foil to completely cover the garlic for baking.
  • Cook for approximately 40-55 minutes at 400f. The garlic cloves will be done when they are a deep caramel color and the whole head is soft when squeezed.
  • Let cool to room temperature before using. This is because the garlic will be filled with hot oil when just pulled out of the oven, so let cool before handling.
  • Squeeze! Once the garlic is done, you can simply turn it upside down and squeeze the roasted garlic cloves out of their skin and onto a small dish.

What to use Roasted Garlic Vegan Butter On

Give roasted vegetables a boost of flavor by adding this butter. I love it on this Simple Spaghetti Squash recipe. You can also use it to make wonderful Roasted Garlic Mashed Potatoes or a variation on this Ukrainian Garlic Bread Rolls.


roasted garlic and rosemary butter log

Roasted Garlic and Rosemary Butter

Who doesn't love the flavor combo of roasted garlic and rosemary? This vegan butter can be made ahead of time and kept in your fridge. Then, simply slice some off to butter your bread or add extra flavor to your dishes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 50 minutes
Course Recipes- Condiments
Cuisine American
Servings 8 oz
Calories 185 kcal



  • 2 heads garlic
  • 2 teaspoon olive oil
  • 8 oz vegan butter , such as Miyokos or Violife Plant Butter
  • 1 tablespoon chopped rosemary , fresh


Preheat oven to 400f

  • Take each head of garlic and trim off the top ½-inch to expose all of the garlic cloves.
    2 heads garlic
    garlic head cut for roasting
  • Place each head of garlic on a square of foil and drizzle the top with 1 teaspoon of olive oil, making sure it drips inside the open cloves.
    2 teaspoon olive oil
    cut garlic head on foil for roasting
  • Fold up the foil to enclose the garlic inside. Place on a baking sheet in the oven, top side up so that it doesn't drip. Bake for 40-55 minutes.
  • Remove the butter and set close to the oven to soften while the garlic is cooking. You can do this earlier if you want to get ahead. It is important that the butter is softened, but not melted.
    8 oz vegan butter
    softened butter in a bowl
  • Chop the rosemary and set aside.
    1 tablespoon chopped rosemary
    chopped rosemary
  • When the garlic is ready, the cloves will be a caramel color and the whole head will be soft when squeezed. Remove the garlic from the oven and let cool to room temperature.
    roasted garlic coming out of oven to show the deep color
  • Turn the garlic upside down over a small mixing bowl and squeeze out the roasted garlic cloves. They should come out easily. It's ok, even great, to let the olive oil come out with the garlic as well. Mash lightly with a fork.
    squeezing roasted garlic out of its skin
  • Add the butter and the rosemary to the bowl and mix until all the ingredients are well combined.
    softened butter mixed with roasted garlic and chopped rosemary
  • Place the butter in a line on a piece of plastic wrap and roll into a log shape. Twist the ends and tie them off to close. It should look like a large Tootsie Roll. Refrigerate.
    roasted garlic and rosemary butter rolled into a log shape


The butter will keep wrapped in parchment in the refrigerator for 4 days.  If keeping for a longer time, wrap in plastic wrap and it will keep for 3-4 weeks.


Serving: 0.5ozCalories: 185kcalCarbohydrates: 2gProtein: 0.5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gSodium: 184mgPotassium: 38mgFiber: 0.2gSugar: 0.1gVitamin A: 1091IUVitamin C: 2mgCalcium: 13mgIron: 0.1mg
Keyword butter, compound butter, vegan butter
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