Vegan Garlic Scape Butter

Instructions

Roasted version

1. Preheat oven to 425°F/220°C. Line a small baking tray with foil.
2. Toss the chopped scapes with 1/4 tsp olive oil and spread on the prepared baking tray.
3. Bake in the preheated oven at 425°F/220°C for 12-14 mins. Cool completely, then grind into a slightly coarse powder.
4. You can melt the butter (optional), if you are going to pour into molds. If piping, proceed with softened, room temperature butter.
5. Combine the powdered roasted scapes with the vegan butter. Season with salt. Pour into molds (if melted) or pipe about 1-2 tsp servings on a baking tray lines with wax paper.
6. Freeze until solid, then wrap individually in foil and store frozen.

Raw version

1. Blend the chopped scapes until coarsely ground. Add vegan butter, salt and continue blending till smooth.
2. Transfer to a piping bag fitted with a nozzle of your choosing. Pipe about 1-2 tsp worth of butter on a baking tray lined with wax paper. Freeze until solid.
3. Wrap each piece of butter in foil and store frozen.