Black Garlic Butter

Steps

1. 1

   Peel the skins from the black garlic cloves and chop the cloves into small pieces.

2. 2

   Dehydrate the chopped garlic at 100–115°F (38–46 °C) (38–46°C (100–115 °F)) until the pieces are completely dry. This may take 1–2 days.

3. 3

   Blend the dehydrated black garlic until it is reduced to even smaller pieces. Reserve 1 tablespoon of the ground black garlic for the butter.

4. 4

   Add the coconut oil, nutritional yeast, apple cider vinegar, turmeric powder, oat milk, olive oil, and aquafaba to a blender.

5. 5

   Blend for 2–3 minutes, or until the mixture reaches a whipped-butter texture.

   Start 3-minute timer
6. 6

   Add the chopped parsley and 1 tablespoon of the ground black garlic to the butter mixture.

7. 7

   Fold the parsley and ground black garlic into the mixture with a spoon, then season with salt to taste.

8. 8

   Cover the butter and refrigerate for 4–5 hours before using.

   Start 5-hour timer