Kimchi adds a layer of spicy tang to vegan butter due to its fermented goodness. You can use mild or spicy kimchi depending on how much spice you'd like to have come through. I recommend medium to spicy kimchi for a complex Vegan Butter that's great on toast or other savory items. You could even make a mushroom Vegan Turnover using this as your butter block!
Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon canola, light olive oil or rice bran oil.
Learn more about the food science behind Vegan Butter. Find out How to Make Vegan Kimchi yourself if you want to really pull out all the stops.
Kimchi Vegan Butter Recipe2 Tablespoons + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
½ teaspoon salt
½ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
2 firmly packed Tablespoons kimchi
1) Curdle your soy milkPlace the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
2) Mix your fatsMelt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
3) Mix your Vegan Butter ingredientsAdd the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.
4) Add your kimchiAdd the kimchi and process until smooth.
5) Transfer the Vegan Butter to a mold so it solidifiesPour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. This recipe makes 1 cup (215 grams), or the equivalent of 2 sticks of Kimchi Vegan Butter.
For more vegan butter recipes check out the Vegan Butter section.
Get a price on the Liquid Soy Lecithin I Recommend at Amazon.
I don't mean to rain on anyone's parade, but I wanted to make sure you are aware that most kimchi contains animal products. I don't know which types you use, but it might be worth mentioning in your recipe that people need to make sure they get a vegan alternative instead of picking up the ordinary variety.