Wash and dry the wild garlic. Cut roughly into small pieces with a knife.

Mix the wild garlic, salt and the soft butter (in small pieces) either in a tall, narrow container with a hand blender or in a food processor.

Place the vegan wild garlic butter in a clean container or form a roll in cling film. The wild garlic butter can be kept in the fridge for at least 1-2 weeks. But it can also be frozen wonderfully. So you have something of it all year round.