Vegan Sun Dried Tomato and Basil Butter

Recipe by Kelly Scott

Ingredients

• 8 oz butter or vegan butter

• 2 TB chopped sun dried tomatoes

• 2 Tb basil chiffonade

• ½ tsp garlic powder

Instructions

1. Leave butter at warm temperature. Once soft mash with a fork in a bowl.

2. Add the rest of your ingredients and mix until combined.

3. Form a log with your butter and wrap in seran wrap, tying the ends.

4. Let sit in fridge 20 minutes to solidify and slice and serve! Goes great on butter, steaks, vegetables, etc.