Ingredients
Method
- In a bowl or food processor, whip the softened vegan butter until creamy and smooth.
- Add sun-dried tomatoes, basil, and garlic. Then stir or pulse until evenly combined.
- Use a spoon to transfer the compound butter into silicone skull molds.
- Refrigerate until firm. Then remove them from the molds to serve.
Video
Notes
- For the creamiest vegan butter skulls, ensure your vegan butter is truly softened to room temperature before whipping. This prevents lumps and ensures a smooth consistency.
- When pressing the butter into the skull molds, I found that using the back of a small spoon helps to fill all the intricate details, ensuring a sharper skull definition upon unmolding.
- To unmold easily, refrigerate until very firm. If they're still a bit soft, they might lose their shape. A quick 10-minute stint in the freezer can also help if you're short on time.
- For storage, keep the unmolded butter skulls in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When pressing the butter into the skull molds, I found that using the back of a small spoon helps to fill all the intricate details, ensuring a sharper skull definition upon unmolding.
- To unmold easily, refrigerate until very firm. If they're still a bit soft, they might lose their shape. A quick 10-minute stint in the freezer can also help if you're short on time.
- For storage, keep the unmolded butter skulls in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw in the fridge before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.