• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegetarian » Avocado Butter Recipe

    Avocado Butter Recipe

    Feb 25, 2025 · by Valentina · 39 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious. It's excellent in a sandwich, spread on toast or mixed into other dishes.

    Creamy Avocado Butter in a red and white striped bowl.

    When I was a kid, I used to literally sneak avocado chunks out of my salad, into my napkin, and sadly, yes . . . into the trash. Can you believe that!? What was I thinking?

    These days, I cannot get enough avocado, and I consider the fruit to be a precious culinary treasure.

    I love them any which way! On their own (with a touch of salt, of course), in beautiful avocado salads and sandwiches, on interesting burgers or unique nachos, in tangy and creamy salad dressings with lime or smoothies . . . and now in butter!

    First, what is avocado butter?

    • Avocado Butter is a compound butter. Compound butters are butters that have additional flavors or ingredients added to them. Below are a few more of my favorites.
    Three different compound butters in small yellow, blue and red bowls. (Meyer Lemon-Dill Butter, Spiced Chai Butter & Smoky Tomato Butter)
    Meyer Lemon-Dill Butter | Spiced Chai Butter | Smoky Tomato Butter

    And no, this is not a beauty product! Avocados work their way into all sorts of skin care and hair care "butters." This however, is an edible, creamy, rich, flavorful spread full of deliciousness!

    Ingredients

    One avocado cut in half with pit still in on half.
    • ripe avocado - Ripe avocados should yield to firm gentle pressure. They will feel slightly soft but not mushy to the touch.
    • unsalted butter - We use unsalted butter to be sure we can better control how much salt goes in the recipe and the final flavor.
    • lemon juice - I always use Meyer lemons over regular lemons when given the option. Meyer lemons are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
    • cumin - This adds a subtle earthy flavor to the butter.
    • Kosher salt & black pepper
    Soft Avocado Butter spread on a thick slice of toast on a white plate with a small spreader.

    How to Make Avocado Butter

    - Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, though with a bit more work you can use a fork. Mix in the lemon juice, cumin and salt. Season to taste with the pepper. (Here's How to Season to Taste.)

    Recipe tip: For larger amounts, use a food processor fitted with the blade attachment.

    - You can use the butter at room temperature or you can solidify it in the refrigerator. To do this, spoon the butter onto the center of a large piece of plastic wrap and roll it into a "log." It can be as be essentially any size you like. I usually try to make it at least a couple of inches in diameter.

    A roll of firm Avocado Butter in plastic wrap.

    - Once solid, it can be sliced.

    Round slices of Avocado Butter on a narrow plate with a spreader.

    Serving Suggestions

    • Spread it on toast or bagels.
    • Melt it on a juicy steak.
    • Finish sauces with it.
    • Add it to a stir-fry.
    • Sauté fish or shrimp in it.
    • On grilled corn.
    • And the list goes on.

    Did you ever think you could pack nutrients into your butter? Well, that's exactly what you're doing when you add avocado!

    How long will it keep?

    Avocado Butter will keep in the refrigerator for up to 3 weeks.

    Can you freeze it?

    Yes, the avocado butter can be frozen for up to 3 months.

    * Whether it's stored in the refrigerator freezer, it's best to do so in plastic, in the log shape, or in a tightly sealed container.

    Other Delicious Avocado Recipes

    • Spiced Avocado French Fries
    • Citrus Avocado Salsa
    • Poblano Guacamole
    • Zucchini-Avocado Bread
    • Strawberry Salsa with Avocado

    I hope you enjoy this avocado butter recipe as much as I do!

    red and white striped bowl with avocado butter

    Avocado Butter Recipe

    Valentina K. Wein
    This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It's excellent in a sandwich, spread on toast or mixed into other dishes.
    4.72 from 7 votes
    Print
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Condiments, Ingredient
    Cuisine American
    Servings 8
    Calories 103 kcal

    Equipment

    • immersion blender

    Ingredients
      

    • 1 (approximately ½ pound) avocado (ripe, but not over ripe)
    • ½ cup unsalted butter, softened to room temperature
    • 1½ teaspoons lemon juice
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • freshly ground black pepper

    Instructions
     

    • Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, though with a bit more work you can use a fork. Mix in the lemon juice, cumin and salt. Season to taste with the pepper. (Here's How to Season to Taste.)
    • You can use the butter at room temperature or you can solidify it in the refrigerator. To do this, spoon the butter onto the center of a large piece of plastic wrap and roll it into a "log." It can be as be essentially any size you like.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 103kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 7mg | Fiber: 0.02g | Sugar: 0.04g | Vitamin A: 356IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg
    Keywords using ripe avocados, healthy butters
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Vegetarian Recipes

    • White rectangular plate on a bamboo sushi mat with charred shishito peppers.
      Blistered Shishito Peppers
    • Small turquoise-rimmed ceramic bowl fill with chunky apricot preserves and a small golden spoon.
      The Best Apricot Preserves
    • Stack of several Roasted Kohlrabi slices on a white, square plate.
      Roasted Kohlrabi
    • Salad with tomatoes and cucumber with wooden salad servers in white bowl.
      Tomato Cucumber and Feta Salad

    Reader Interactions

    Comments

    1. averagebetty

      July 20, 2011 at 6:29 pm

      This looks heavenly! And no worries, I didn't like ANYTHING when I was a kid either. Thankfully, we grow up 🙂

      Reply
      • valentina

        September 26, 2017 at 8:35 am

        Yes! Already seeing my kids starting to like things they didn't before. 🙂

        Reply
    2. Karen

      July 21, 2011 at 12:18 am

      Sounds quite yum!

      Reply
    3. CCSuffolk

      July 20, 2011 at 6:32 pm

      So easy to do too! What a winner. Will be having a bbq this weekend, so will give it a bash:)

      Reply
      • valentina

        September 26, 2017 at 8:36 am

        Great! Hope you loved it!

        Reply
    4. Heidi @ Food Doodles

      July 21, 2011 at 8:49 pm

      Mmm, that looks so good! I love avocados now but never liked them as a kid either. Now I can't get enough of them. I'll have to give this a try!

      Reply
      • valentina

        September 26, 2017 at 8:36 am

        Hope you tried and loved it as much as I do. 🙂

        Reply
    5. Whammy!

      July 21, 2011 at 11:22 pm

      How long does this keep? Is refrigeration required?

      Reply
      • valentina

        July 21, 2011 at 11:46 pm

        The butter is good for a week or so, but will look the best during the first few days. And yes, refrigerate!

        Reply
    6. Kelsey

      July 26, 2011 at 6:16 pm

      5 stars
      I will be slathering this on rustic bread and dipping it in Gazpacho...

      Reply
      • valentina

        September 26, 2017 at 8:37 am

        Perfect!

        Reply
    7. Lentil Breakdown

      August 12, 2012 at 11:19 pm

      OMG...brilliant!

      Reply
      • valentina

        August 13, 2012 at 5:45 am

        why, thank you!

        Reply
    8. ssssssssss

      May 12, 2017 at 12:13 am

      wow so good!

      Reply
      • valentina

        May 12, 2017 at 9:32 am

        Why thank you! 🙂

        Reply
    9. Maureen

      May 25, 2018 at 4:44 pm

      5 stars
      Laughing at that mental image of you as a kid, making those avocado chunks "disappear" into your napkin. This sounds delicious.

      Reply
      • valentina

        May 26, 2018 at 7:21 am

        Ha! So funny. 🙂

        Reply
    10. Mimi

      May 26, 2018 at 10:15 am

      This is brilliant! And can definitely be used in so many ways! Love the cumin in it.

      Reply
      • valentina

        May 26, 2018 at 2:46 pm

        Thanks so much, Mimi! Hope you try it. 🙂

        Reply
    11. David

      May 28, 2018 at 8:49 am

      Made this yesterday to be the base of our tomato, prosciutto, and mozzarella sandwiches. So incredibly good. There is some left for burgers today!

      Reply
    12. Natalie Ellis

      May 29, 2018 at 12:42 am

      This is a super nice idea! just imagining how fragrant this avocado butter would be makes me so excited to try! However, I'm wondering that between frozen and soft status, which one is better for it?

      Reply
      • valentina

        May 30, 2018 at 3:11 pm

        Hi Natalie! It's pretty much the same difference between refrigerated (regular) butter, or butter left out at room temperature. 🙂 Thank you!

        Reply
      • Dianne McDowell

        February 04, 2020 at 3:38 pm

        I freeze it and it's wonderful!!!

        Reply
        • valentina

          February 04, 2020 at 4:58 pm

          Thank you Dianne! 🙂 ~Valentina

          Reply
    13. Riddhima Nair

      May 30, 2018 at 3:55 am

      3 stars
      It looks so yummy, nice 🙂 🙂

      Reply
      • valentina

        May 30, 2018 at 3:11 pm

        Thanks! 😀

        Reply
    14. Coco

      June 25, 2018 at 12:58 pm

      I'm a butter nut. I stock-pile French butter in my fridge and break out in hives when I have only 2 lbs left, but, if I'm going to watch my waist, avocado is the next best thing.
      I'm going to make this tonight. Thanks, V!

      Reply
      • valentina

        July 01, 2018 at 9:30 pm

        I hope you love it as much as I do, Colette. 🙂 Thank you!

        Reply
    15. Larry

      July 18, 2018 at 10:11 am

      5 stars
      Great and easy recipe for do it yourself folks! Can I add one tip though?

      After mixing it all together, if you are not going to use it immediately (and it's tempting, I know!) put the butter in a small covered bowl, along with the seed.

      Place a small piece of plastic wrap in the bowl, just touching the surface, put the lid on the bowl and "burp" it to get out all the air. This way, the butter will not turn brown or black. We have a bunch of 1.5 Cup Tupperware bowls that work perfectly for this.

      Air is the WORST enemy to avocado flesh (Well, aside from me eating it!) . This is the same trick I use to make guacamole look fresh and appetizing even after a couple of days in the fridge. That's if we ever HAVE left-over guacamole.

      I just made a batch, since we ALWAYS have fresh avocados (we are fortunate in the fact that we have a small grove (12) of avocado trees on our property, that set fruit all year round) and IMMEDIATELY slathered it on some fresh baked French bread. Can you say D-E-L-I-C-I-O-U-S?

      Thanks for sharing!

      Reply
      • valentina

        July 18, 2018 at 12:08 pm

        Hi Larry,
        So happy you loved this recipe! Made my day. My favorite way to eat this is on fresh baked bread also. The best! Especially when it's still warm. Thanks for the tip.I usually find that the lemon juice in the recipe helps keep its color too. And I am so envious of your avocado grove! I have a small lemon tree and many herbs. I would be so thrilled to walk outside for an avocado. Thanks so much for sharing, and for your interest in my recipes! 🙂 ~Valentina

        Reply
    16. Kirk Conners

      October 13, 2019 at 7:15 am

      Can you substitute margarine for the dedicated vegans?

      Reply
      • valentina

        October 13, 2019 at 10:02 am

        Hi Kirk. Yes, you can make this substitution. I haven't made it this way, so I can't say exactly what the results will be. If the margarine is not unsalted, leave out the 1/4 teaspoon of salt. Please let us know how it works out, as others might want to try it this way too. Thanks! 🙂 ~Valentina

        Reply
    17. Cati

      December 11, 2019 at 7:45 am

      5 stars
      Myself and my provider like to watch your show ... avocados are good for heart issues, still my high school sweetheart, have high col. as I have high blood pressure.. he more picky than I.. But, we both naturally are from Cape Cod Massachusetts.. lol, but stuck in hot n humidity places like Florida and Texas.. Old fashioned ways, is the best ways to cook everything.. Missed the foilages up there in Vermont ( almost 30 yrs)... Awesome 👍 cooking don't give up.. 😓💗😂🙏✌

      Reply
      • valentina

        December 12, 2019 at 11:04 am

        Thank you for your comment, Cati. Yes, avocados are so healthy! Lovely you and your high school sweetheart are still together. 💗 ~Valentina

        Reply
    18. Jonathan

      September 29, 2022 at 1:54 am

      I used to buy a Guacamole from the Supermarket (long ago, 90's) and Butter was i think the prime ingredient, it was amazingly tasty and better than any Guac I have had since, sure this is therefore a winner too.

      Reply
      • valentina

        September 30, 2022 at 11:14 am

        Thanks, Jonathan. I hope you try it! 🙂 ~Valentina

        Reply
    19. 2pots2cook

      March 31, 2025 at 4:07 am

      5 stars
      Perfect idea for ripe avocado. There is always one left, almost the same as with bananas. Interesting, isn't it?

      Reply
    20. Eha Carr

      May 25, 2025 at 10:56 pm

      5 stars
      Thank you for the idea! I usually just mash the avocado and use it instead of butter - this is more exciting for a greater number of usages tho', being me, I might add a little more avo and little less butter - shall see! Like the addition of the cumin. Love all the combination of recipes here . . . shall repost when the morning comes . . . hope matters are progressing for you . . .

      Reply
      • Valentina

        May 27, 2025 at 3:00 pm

        So nice to hear form you, Eha. Thanks for writing. 🙂 I love the use of plain avocado instead of butter, too. ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    4TH OF JULY PARTY IDEAS

    • Several fruit appetizers on toothpicks with cherries and blueberries on a white plate.
      Mini Fruit Skewers
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Close up of a Grilled Mediterranean Burger in a bun with all the fixins.
      Mediterranean Burgers with Olives and Feta
    • Close up of orange popsicle with fresh berries.
      Orange Popsicles with Fresh Berries

    POPULAR SUMMER RECIPES

    • Black bowl filled with mango salsa with a small Habanero pepper right on top.
      Mango Habanero Salsa
    • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
      Strawberry Goat Cheese Salad
    • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
      Lemon Pesto
    • Basil Pizza with one slice being taken off the plate.
      Basil Pizza with Pesto

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved