Vegan Wild Herb Butter - Fast and Easy

Vegan Wild Herb Butter - Fast and Easy

Just recently, at the dinner table, our big son asked me if I could try to make a vegan herb butter for him.

Since I always love such small challenges, I tried to find a way to fulfil his wish.

Since he mostly eats a vegan diet, I make him his own butter anyway.

I modified this version a little and he really loves his new butterless herb butter.

That's why we thought we have to share this recipe with you.

The wild herb season is already in full swing and I'm so grateful and happy every day that I can simply grab my bowl and pick all these delicious greens right from our garden.

At the moment, we pick plenty of goutweed, bear's garlic, yarrow, chickweed, daisies, nettles and dandelion.
We use them in smoothies, as topping on all types of food or like here, in our herb butter.

Wild herbs are simply nature's best super food formula.

They supply us with so many minerals, vitamins, bitter substances, tannins and flavanoids.
I guess it's hard for many other expensive "superfoods" to compete with these.


In spring, we always hear about fasting and detoxifying our bodies.

Wild herbs can help you to purify your body of toxins and also support your liver function.

By the way, wild herbs are also one of the best alternatives to prevent food cravings.

A smoothie full of these nutritious green herbs and your body is happy and satisfied.

And of course, as always, they don't cost anything and you can find them almost everywhere.

So, I can only advise everyone, grab a basket, go outside, catch some nice fresh air and gather lots of wild herbs.


We hope you will find a lot of healthy greens and wish you a fabulous harvest time!

May nature provide us with all these nutritious bombs within the next warm month.

Namaste nature!


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Vegan Wild Herb Butter

Vegan Wild Herb Butter
  • Author: go-healthy
  • Posted on: May 1, 2017
  • Category: Spread
  • Type: Vegan
  • Preparation time: 0:20:00
  • Servings: 6 molds (6x8cm)


  • 2 c coconut oil
  • 1/4 c (mild) olive oil
  • 1/3 c cashew nuts
  • 1/2 c water
  • juice of half a lime
  • 1/8 tsp tumeric
  • 1/2 tsp salt
  • 2 tbsp sunflower lecithin

  • 2 handful of wild herbs (goutweed, bear's garlic, yarrow, chickweed)

  • garlic powder
  • 1 onion


  1. Add the first 8 ingredients to the blender and mix well.
  2. Peel the onion and cut into small cubes.
  3. Chop the wild herbs.
  4. Add both, the onion cubes and chopped wild herbs, to the liquid mixture.
  5. Pour the liquid "butter" into small silicone molds, sprinkle with garlic powder and let them solidify in the freezer to be able to remove them from the molds.
  6. Store the wild herb butter in the fridge.


I often use small silicone soap or muffin molds.
Since you might not use the whole butter right away, store them in the freezer again.

  1. LB on 05/01/2017 1:02 p.m. #

    Hello Jana,

    A really good and informative blog post.
    Great video too. :D


  2. Go Healthy on 05/01/2017 1:39 p.m. #

    Thanks to you 🙏

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