Kimchi Vegan Butter
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.
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Great recipe post. Thanks for sharing.
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can the recipe be adjusted?
I was just thinking that some Kimchi recipe's have fish sauce or shrimp in them...
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excellent, but too spicy for me
I found that I needed a somewhat less spicy kimchi. easy to do!
This is new to me. I have no idea that you can make a vegan butter and with kimchi in it so it's like a flavored butter. Great recipe!
Thank you for sharing this info!
A personal favourite!
This is simply great! Kimchi is an amazing ingredient with it's own unique salty fermented flavour. I occasionally bring traditional korean kimchi - the vegetable kind - to work for lunch. The other plumbers (my co-workers) playfully mock me for it as they think it's strange for a danish guy to eat kimchi for lunch in stead of bread and pastries...
So, maybe I can hide it in the form of butter for my bread? ? Worth a shot! ?
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A lot of of what you claim happens to be supprisingly accurate and it makes me wonder the reason why I had not looked at this with this light previously.
Wow, I love this so much!
Wow, I never knew about this! Thanks so much for sharing.
This is a great recipe - my favourite butter!
Good read! Kimchi has a superstar status in our household as it is highly nutritional and rich on vagatables and, well, fish sauce. So, I wouldn't go so far as to calling it "vegan" - even though it can be. Regardless, it's a great butter recipe and I highly encourage everyone to try it.
Also, my wife approves! ??
Allan from Denmark
Always something new to try. Vegan butter... great...Kimchi... Very interesting!!
Can I replace soy milk with other ingredients? Anyway this was an amazing Kimchi Vegan butter recipe!
I've never heard of a Kimchi butter before. I will ask Mom to create one for me.
Just want to tell this, I have now bookmarked this site, so I can
check out new stuff you post.
Hey again, I tried this out, and I highly recommend this recipe.
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Hey all, I want to try this out, can't wait to get going.
Going To Try This
This is something I am definitely going to try out. I am unsure how it will taste, but I'm always up for trying things out!
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.