Vegan compound butter: 3 easy flavors

While I don’t have a futuristic time capsule, making vegan compound butter is the next best thing. You can pop it in the refrigerator to use throughout the week, or move it to the freezer, where it can stay for up to 3 months.

Vegan compound butter is a simple blend of dairy-free butter and flavorful mix-ins like herbs, garlic, or citrus zest. It's a quick and versatile way to add bright, mouthwatering flavor to breads, roasted vegetables, pasta, or mashed potatoes.

It takes only 10 minutes to make and adds “wow factor” to anything it touches.

Today I’m sharing three delicious variations:

• Sun-dried tomato, basil, and garlic (My favorite!)
• Garlic and chive
• Lemon and dill

But the possibilities are endless. Use my ideas as a jumping off point for your own compound butter adventures.

In this post:

Compound butter is simply a blend of whipped butter plus mix-ins like herbs and garlic. The butter can be whipped by hand, using a food processor, or with a hand mixer.

While compound butter is usually made with dairy, making a vegan version involves just one simple swap. Use dairy-free butter instead.

Vegan compound butter is easy to customize, stores well, and boosts the flavors of anything you spread it on.

There are so many ways to use compound butter. You’ll start looking for any excuse.

Here are a few ideas to get you started:

• Spread on warm crusty bread, toasted baguette slices, or cornbread
• Stir into hot pasta
• Melt over steamed or roasted vegetables (especially zucchini, asparagus, or green beans)
• Top grilled, air fried, roasted, or mashed potatoes
• Use as a finishing butter on pan-seared or grilled mushrooms
• Spread on corn on the cob
• Toss with spaghetti squash, butternut squash, or roasted delicata squash
• Add a dollop to corn cakes or a bowl of vegan grits
• Add a pat to cooked grains

A terrific gift idea: Wrap up one or two logs as a thoughtful thank you or homemade holiday gift. (This would be especially nice with sourdough from a local bakery.)

For all 3 variations listed below (sun-dried tomato & basil, lemon dill, and garlic chive), you’ll start with vegan butter.

In the photos, I used Trader Joe's dairy-free buttery spread, which comes in an 8.8-ounce block. Unfortunately, word on the street is that it's been discontinued. Although, my store still had it at last check.

It's believed to be a repackaged version of Violife, which makes a good alternative. Miyoko's is another popular option.

Aim for about 8 to 8.8 ounces, which is typically two sticks or one block, depending on the brand. For tubs, just measure the same amount by weight. (More tips in the recipe card below.)

Here are the ingredients you will need for sun-dried tomato and basil flavor of vegan compound butter. If you’re only going to make one, make it this one! It’s my favorite. (It’s wonderful slathered onto warm bread!)

Sun-dried tomatoes: Choose oil-packed sun-dried tomatoes. (Drain off any excess oil when grabbing a tablespoonful.) Look for it near the Italian ingredients in the center aisles of the grocery store.

Fresh basil: Brings a vibrant, slightly floral flavor. Use bright green, unwilted leaves, and chop just before mixing to keep the color fresh.

Garlic: Adds a savory depth and subtle bite that works in harmony with sun-dried tomatoes and basil.

Here’s how to make sun-dried tomato vegan compound butter at a glance. For complete ingredient amounts and instructions, see the recipe card below.

1. Whip softened butter in a food processor or bowl with a fork.

2. Add sun-dried tomatoes, minced garlic, and fresh basil, and combine. (Stop to stir down the sides for even mixing.) Give it a taste on a piece of bread, and add more basil, garlic, or sun-dried tomatoes if you like.

3. Put compound butter onto plastic wrap or parchment paper, and roll it into a log. Chill in the refrigerator until firm.

Prefer not to roll it into a log? Spoon the butter into a glass container with a lid for an easy alternative.

Here are the ingredients you will need for garlic and chive flavor of vegan compound butter. (It’s great for garlic bread or adding to mashed potatoes!)

Garlic: Fresh garlic will give the best flavor and aroma. Look for firm bulbs with unbroken skins, and no signs of sprouting.

Chives: Bring a mild onion flavor. Slice fresh chives finely using a sharp knife or kitchen shears for the best distribution.

Here’s how to make garlic and chive compound butter at a glance. For complete ingredient amounts and instructions, see the recipe card below.

1. Whip non-dairy butter in a bowl or food processor.

2. Stir in chopped chives and minced garlic. Give it a taste on a piece of bread, and add more garlic or chives if desired.

3. Put compound butter onto plastic wrap or parchment paper, and roll into a log. Refrigerate until firm.

Here are the ingredients you will need for lemon dill flavor of vegan compound butter. (It’s terrific on veggies like green beans or air fryer asparagus.)

Lemon zest: Adds bright, citrusy notes that lift the flavor of the butter. Use a rasp-style grater to zest only the outer yellow layer. (Avoid the bitter white pith underneath.)

Dill: Choose fresh dill with soft, feathery fronds that are bright green and fragrant.

Here’s how to make lemon dill vegan compound butter at a glance. For complete ingredient amounts and instructions, see the recipe card below.

1. Whip non-dairy butter in a bowl or food processor.

2. Add freshly chopped dill and lemon zest.

3. Stir to combine. Spread a little on bread, and take a taste. Then add more dill or lemon zest, if you like.

4. Put compound butter onto plastic wrap or parchment paper, and roll into a log. Refrigerate until firm.

You can easily personalize this vegan compound butter recipe to suit your tastes. Use more or less of any of the herbs, garlic, or lemon zest. Or try it with whatever herbs are popping up in your garden.

Here are some more flavor ideas to play with:

• Lime zest & cilantro (For corn on the cob)
• Parsley & garlic (For baked potatoes, focaccia, and garlic bread)
• Thyme, rosemary, and roasted garlic (For fall dishes like winter squash)
• Orange zest and agave syrup (For pancakes and scones)
• Strawberries and balsamic glaze (For waffles and biscuits)
• Maple syrup & cinnamon (For toast and pancakes)

Store compound butter in plastic wrap or an airtight container in the fridge for up to 5-7 days.

It also freezes well. It lasts up to 3 months.

You can freeze it in logs wrapped in plastic wrap, and then whenever you want to use it, cut off a portion. (For easy slicing, run your knife under warm water before cutting.)

Or you can freeze the dairy-free compound butter in smaller servings.

I like to cut slices of the refrigerated compound butter, space them out on a parchment paper-lined baking sheet, and freeze. Once the slices are frozen, transfer them to a freezer bag for storage. Then whenever you want to enjoy it, just pull out the amount you need.

Finally, some folks form the butter in silicone trays or fancy butter molds. (Great for pulling out as many as you need at dinner parties!) Once frozen, transfer to a freezer bag.

Remember to label each log or freezer bag with the flavor and date for easy use.

When you’re ready to use it, allow the butter to soften at room temperature for 10 to 15 minutes before spreading.

📖 Recipe

Vegan compound butter: 3 easy flavors

Author: Cadry Nelson

5 from 2 votes

Elevate your dishes with these easy and delicious vegan compound butters. Made with creamy dairy-free butter and fresh herbs or zest, these flavorful spreads are perfect for bread, veggies, grains, and more. Choose from sun-dried tomato & basil, garlic chive, or lemon dill.

Pick ONE of the flavors for one block of vegan butter. (To make more than one flavor, use extra blocks of vegan butter, or pick two variations & halve the recipe for two smaller batches.)

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 10 minutes minutes

Servings: 16 people

Course: Appetizer

Cuisine: French, Vegan

Keyword: butter spread, easy appetizer

Ingredients

Base ingredient (for all flavors)

• ▢ 8 to 8.8 ounces vegan butter* (about 2 sticks or one block), softened

Sun-dried tomato & basil flavor

• ▢ 2 to 3 Tablespoons julienne-sliced sun-dried tomatoes packed in oil (Chop small if not using food processor)
• ▢ 2 heaping Tablespoons thinly-sliced basil (About 16 small to medium-sized leaves)
• ▢ 2 garlic cloves grated, pressed, or minced

Garlic & chive flavor

• ▢ 3 Tablespoons finely chopped chives
• ▢ 2 garlic cloves grated, pressed, or minced

Lemon & dill flavor

• ▢ 2 Tablespoons lemon zest (Zest of 1 to 2 lemons, depending on size)
• ▢ ¼ cup loosely packed finely chopped dill fresh

Instructions

Instructions (apply to all flavors)

• ▢
  In a bowl or food processor, whip the softened vegan butter until creamy and smooth.
• ▢
  Add the chosen flavor mix-ins from above (sun-dried tomato & basil, garlic & chive, or lemon & dill). Then stir or pulse until evenly combined.
• ▢
  Transfer the compound butter onto plastic wrap or parchment paper. Roll into a log shape, twisting ends to seal. (If you prefer, instead of rolling into a log, you can store the butter in a covered glass container.)
• ▢
  Refrigerate until firm, about 1 hour. Store in the refrigerator for up to 7 days, or freeze for up to 3 months.

Notes

*I recommend using salted vegan butter. But if you prefer unsalted, add salt to taste. Violife and Miyoko's are great options. Trader Joe's dairy-free buttery spread (8.8 oz block) was used in the photos, but it may be discontinued.

If using a tub instead of sticks or a block, use a kitchen scale to measure 8 to 8.8 ounces.

Tip for softening vegan butter: Depending on your kitchen temperature, it can take 20–30 minutes or more for the butter to soften enough to whip easily. To speed things up, cut the butter into small cubes and let it sit at room temperature. Do not melt it in the microwave.

Storage instructions: Cover the compound butter tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 to 7 days. It also freezes well. Freeze in logs, slices, or molds for up to 3 months. Don’t forget to label with flavor and date.

To freeze slices, space them on a parchment-lined tray, freeze, then transfer to a freezer bag. When you’re ready to use it, let it thaw at room temperature for 10–15 minutes before spreading. 

Note on nutrition information: Nutrition info listed is for the garlic & chive butter flavor. The other flavors are in the same general wheelhouse. However, the sun-dried tomato version may be slightly higher due to the oil in the tomatoes.

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Nutrition

Calories: 102kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 93mg | Potassium: 6mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.03mg