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Get ready to spread love and deliciousness one bite at a time with this Avocado Butter recipe! Free from any artificial additives and ready in mere minutes, this creamy avocado spread is a celebration of 6 natural ingredients. Use it as a toast topper, spread for corn on the cob, flavor enhancer for veggies, and more – this will be your newest condiment obsession!

“Grilled corn is THE essence of summer and one of my favorites. I tried it with this avocado butter and oh my goodness, I cannot even TELL YOU how heavenly this stuff is! I’ll be trying it on baked potatoes next.”

– Lucie
Overhead photo of five cobs of grilled corn slathered with avocado butter spread.

Updated: This recipe was originally published in August 2016. I made updates the article below to include more information about this compound butter flavored with avocados. 

Table of Contents

About this avocado butter 

You guys, this avocado butter spread is AMAZING. Herbaceous, rich, luscious, and super creamy, with an ethereally light and airy whipped texture. You know how they say butter makes everything better? Well, nothing could be truer of this butter avocado toast topper. This right here is avocado at its finest.

If you’re looking for more homemade spreads, be sure to try these recipe next: Chives Cream Cheese Recipe and Everything Bagel Spread.

Why you’ll love this recipe

Aside from being the gee-dang best substitute for butter on toast, this creamy, dreamy, fresh, and green-y avocado butter spread is ALSO:

  • Tested and perfected – I’ve been making this butter spread made from avocados since 2016. This recipe’s been duplicated (but never truly replicated) many times online, but you can get the original here!
  • Quick & Easy – Plop all your ingredients in a food processor, flip the switch, and witness the magic. In less than 5 minutes, you’ll have the tastiest corn on the cob butter you’ve ever tasted.
  • Super Versatile – This flavorful compound butter is delightful on all of your grilling season favorites including chicken, fish, pork, steak, lamb, and ALL the grilled veggies. It’s also excellent on any kind of carb you can think of like potatoes, pasta, bagels, and toast. Honestly, friends, this avocado garlic spread could make a dirty ol’ shoe taste good. 
  • Allergen-Friendly – This yummy avocado butter recipe is naturally free from soy, nuts, eggs, and gluten. It can also easily be made dairy-free and vegan, so everyone can get in on the fun.
  • Made With Only 6 Ingredients – And 2 of them are in the name!
Overhead photo of the ingredients to make avocado butter and corn on the cob.

What is avocado butter? 

At it’s core, avocado butter is simply a compound butter. Essentially, it’s a delightfully lightened-up and flavorful substitute for butter on toast, where both avocados and butter are puréed with seasonings until light, creamy, and spreadable.

Ingredients for this avocado spread

As promised, you only need a handful of ingredients to make this sonnet-worthy avocado spread recipe. Here’s what to grab:

  • Avocados – Look for heavy ripe avocados that yield ever so slightly with a gentle squeeze of the thumb. Aside from the squeeze test, seek an outer skin that’s unblemished, vibrant, and as radiant as a Hollywood star. If the little “belly button” easily comes off with a gentle flick of your thumb, you’ve struck green gold!
  • Unsalted Butter – If you’ve got it, now’s the time to bust out the grass-fed, European-style, high butterfat percentage good stuff. If you only have salted, omit the kosher salt until you’ve tasted it first. Just make sure your butter is at room temperature.
  • Lime – Fresh is the only way to go. To get the most juice from your limes, give ‘em a good roll on the counter for 10-15 seconds before slicing them open. (PRO TIP: If you think ahead and zest them first, you can use the zest to rim a cocktail to pair with your avocado butter yumminess!) Swap: Lemon juice works too!
  • Garlic – Fresh will give you the zestiest, spiciest flavor. Swap: Shallots make a good swap here! In a pinch, you can swap in garlic powder. Just note that this will be a much more toned-down version of the poppy original.  
  • Fresh Cilantro – I’m someone who loves it. PRO TIP: Since this is getting blended, you can totally use the tender parts of the stems. (Discard any woody pieces!) Swap: Other tender fresh herbs, like lemony parsley, sweet basil, or peppery arugula.
  • Cumin – For warmth. If you only have whole seeds, briefly toast them in a dry pan until fragrant and whiz them through the food processor first.
  • Kosher Salt and Ground Black Pepper – For seasoning. To taste. 

If avocado are one sale, grab extra and put them to good use in these recipes: Avocado Eggs on Toast, Avocado Green Goddess Dressing, Avocado Hummus Recipe, Chopped BLT Salad with Avocado, and Avocado Tuna Poke Bowl.

Recipe variations

While I think this avo mixture is pure magic, that doesn’t mean there aren’t tons of other butter spreads out there worth trying! Here are a few fun variations to consider:

  • Vegan/Dairy-Free! Simply replace the real butter with your favorite vegan butter substitute.
  • Spice It Up! Sriracha powder is a delightful addition, especially if you plan on making Mexican-style corn or Asian-inspired meals like fried rice or corn avocado tomato salads. However, if you don’t have sriracha in powder form, hot sauce works too. You can also spice this butter up with various chili powders, such an ancho. 
Overhead photo of chopped avocados, cubed unsalted butter, chopped cilantro, and dry seasonings in the bowl of a food processor.

How to make this avocado butter recipe

You can whip up this recipe for avocado spread in 10 minutes or less. Here’s how:

  1. Gather ingredients: Collect all the necessary ingredients.
  2. Add to food processor: Measure the ingredients and add them to the bowl of a food processor.
  3. Blend: Cover the food processor with its lid and process until the butter is completely smooth.
  4. Adjust for taste: Taste the corn on the cob butter and adjust the flavors as you see fit.
  5. Use or store: Use the avocado butter as a spread for corn on the cob and toast recipes, dot it over baked potatoes, toss it with hot pasta, dollop it on sizzling steaks, and more. Alternatively, you can store the homemade butter in the fridge.

Follow these chef expert tips for the best results!

  • I used a food processor to make my avocado for butter, because I wanted a smooth, feathery light butter. However, if you prefer a chunkier butter that’s more avocado toast/guacamole texture, I see you. You can use a food processor and pulse the ingredients together, or, go more analog and use a bowl and fork to mash the ingredients together.
  • Since the butter contains avocado, and the enzymes in avocado will oxidize (causing it to turn brown), I do not recommend making the butter too far in advance. Don’t worry, though. If you’re anything like me, you’ll have exactly zero trouble eating the whole dang thing in one sitting! (See below for tons of serving suggestions!)

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Is butter with avocado better than regular butter?

Better? That’s not accurate. Butter is friggin’ awesome. I mean. Look at cake pops and chocolate cookies! However, better is subjective and can mean lots of things.

This avocado butter spread is probably a bit better for you than regular butter. I mean, it has actual avocados in it, guys. It may also be argued that it’s a more interesting spread than plain butter. Plus, it can be made like a zillion different ways. So, not better, but awesome nonetheless.

What is avocado for butter good for?

Spreading anywhere you would spread regular butter (for savory applications only — no guarantee on how it’ll pair with sweets 😂). Meat, veggies, carbs, you name it.

Overhead photo of homemade avocado butter in the bowl of a food processor.

Serving avocado as butter substitute

While some might think this is an avocado spread recipe for toast, honestly, it’s SO MUCH MORE. Consider this your culinary go-to, that delicious secret you keep in your back pocket for bland dinner emergencies. This DIY toast spread substitute is yummy on pretty much everything, including any and all of the following:

  • Roasted or Grilled Veggies – Roll Call: Eggplant? YUM. Zucchini? YESSSS. Onions? Oh boy! Corn? A-MAIZE-ING.
  • Starch of All Varieties – Add a dollop to your jacket potatoes before topping it with all the usual suspects (or UNUSUAL suspects, if you prefer). Use it in place of regular butter in your mashies for a veritable delight. Spread it on toast, or use it instead of mayo for your next sandwich or wrap. Butter noodles, who? Avocado butter noodles are the new sheriff in town. 
  • Bread Baskets – I’ve heard bread is a new course, and I’m diggin’ it. Assemble a stellar basket of beer and cheddar bread, fluffy dinner rolls, crusty bread, mini new york bagels, bread sticks, and any other bread that makes your toes curl, then serve it up with a side of THIS.
  • Butter Boards – Haven’t hopped on this train yet, but maybe NOW I will  🤷🏼‍♀️
  • Elote or Esquites – Not traditional, but boy-oh-boy is it beyond DELICIOUS.
  • Pretty Much ANYWHERE You’d Use Butter In A Savory Capacity (except when you need to pan fry something). Seriously. This is a test. Tell me what dishes you wouldn’t use this on in the comments below. I bet the list will be short. 🤔
Close-up photo of butter substitute made from avocados spread onto three corn on the cobs.

Storing leftovers

  • There’s no GREAT way how to preserve avocado spread because avocado is prone to oxidization, which is a fancy way of saying it’ll turn brown and gross after being exposed to air.
  • If you do have leftovers for storage, your best bet is to treat it like guacamole — spread it into a small, clean, air-tight container, pressing it up against the sides and pressing out all the air. Spread the top flat using the back of a spoon, then drizzle your least expensive oil on top in a very thin layer, and cover it with a piece of plastic wrap. 
  • Pop the avocado corn on the cob butter in the fridge for up to 2 days. To use, pour off the oil and spread as usual. (NOTE: you may want to let it come to room temp before pouring off the oil to make it more spreadable.)
Overhead photo of avocado as butter spread in a white bowl.

This homemade spread from avocados is so dang delicious it inspired a little diddy. This one’s for you: So whip it up quick, with just seven delights, indulge in its richness, take culinary flights. With a dollop of love and a sprinkle of fun, avocado butter, a recipe well done! May your culinary adventures be grand, with this luscious spread at your command. 

You guys are just the best! 😘

Cheyanne

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More DIY butter spread!

Overhead photo of prepared avocado butter recipe in a white bowl.

How to Make Avocado Butter

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 10 servings
Print Recipe Pin Recipe
This rich and herbaceous Avocado Butter is creamy, perfectly fluffy, and the perfect way to take veggies, pasta, and toast the the next level of YUM!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Food Processor

Ingredients 

  • 2 ripe Avocados – pitted, peeled and chopped
  • 1/3 Cup Unsalted Butter – at room temperature & cut into 8 pieces
  • 1 small Lime – juiced (about 2 TBS)
  • 1 Clove Garlic – smashed & peeled
  • 2 TBS Fresh Cilantro – packed & roughly chopped
  • ¼ tsp Ground Cumin
  • Kosher Salt and Ground Black Pepper – to taste
  • 1 tsp Sriracha Powder – more or less, to taste (Optional – SEE NOTES)

Instructions

  • For the Avocado Butter: Place all ingredients for the butter into the bowl of a food processor. Season with heaping 1/4 teaspoon of salt and 1/8 teaspoon pepper. Cover with the lid and process until the ingredients are well combined and smooth, stopping to scrape down the sides of the bowl with a rubber spatula as necessary. (SEE NOTES). Taste and adjust for seasoning.
  • Use or Store: Use the soft butter right away as a spread for grilled corn on the cob and toast.
    Storing option 1: The best option is to treat the butter like guacamole — spread it into a small, clean container, pressing it up against the sides and pressing out all the air. Then, use the back of a spoon to spread the top of the butter flat. Finally, drizzle your least expensive oil on top in a very thin layer and cover it with a piece of plastic wrap before storing in the fridge
    Storing option 2: Alternatively, you can transfer the avocado mixture to a sheet of plastic wrap or parchment and carefully roll the compound butter into a log before storing in the fridge.

Notes

  • Sriracha: 1 teaspoon of sriracha powder will make the avocado butter slightly spicy. If you don’t like a lot of spice, use ¼ to ½ tsp. If you are a huge fan of spicy, add ¼ tsp or more to taste.
    • You can substitute liquid sriracha if you don’t have the powder.
  • Texture: If you want a chunky avocado-sriracha butter, instead of processing the butter, simply pulse the ingredients to combine. Or you can use a bowl and a fork to mash ingredients together.
  • Grilled Corn on the Cob is one of my favorite ways to use this avocado butter spread. Below is how I cook corn on the cob (shown in the post photos):
    1. Prep Corn: Peel back the husks of corn leaving them intact at the root. Remove the silks and recover the corn with the husks.
    2. Soak corn in a large bowl of cold water for at least 30 minutes.
    3. Preheat grill to medium.
    4. Remove corn from water, gently shaking off excess.
    5. Place corn on the grill, close lid and grill for 7-8 minutes, rotating halfway through for even cooking. Remove from grill and pull back the husk (or completely remove it) and return corn to the gill. Continue grilling corn, turning occasionally, until all sides of corn are charred, about 7-8 additional minutes.
Nutritional information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 228kcal    Carbohydrates: 22g    Protein: 3g    Fat: 16g    Saturated Fat: 6g    Cholesterol: 24mg    Sodium: 76mg    Potassium: 451mg    Fiber: 4g    Sugar: 6g    Vitamin A: 525IU    Vitamin C: 15mg    Calcium: 14mg    Iron: 0.8mg
Course: Condiment
Cuisine: American

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Close-up photo of a grilled corn on the cob slathered with homemade butter made from avocados.