Miso Tahini Tarragon Vegan Butter | Soy-free
Several years ago, one of my favorite restaurants, Millennium, in San Francisco had a particular bread spread they would serve with fresh bread, just as you were seated. This particular spread wasn't buttery, but it had a particular creamy buttery oomph that actually made it taste better than butter when it was slathered on your crusty slice. And since it obviously wasn't butter, you could spread on even more without getting funny looks from your Mom across the table. You could run out of it and confidently ask for more, again and again! Then one day they switched over to a fava bean-based spread that was sadly sub par and the bread spread I loved oh so much mysteriously disappeared from existence. This savory bread spread made a lasting impression on me and I knew that one day I would rise to the challenge and create my own rich version.
The nuances of packing richness and savoriness into Vegan ButterAlthough Miso Tahini Tarragon Vegan Butter is different from the creamy Millennium bread spread of yore, like the restaurant's version, I feel it fills the niche that so many vegan butters and spreads lack; the ability to provide a rich, savory kick that butter can't even do. This is because the tahini adds sharpness, the miso adds savory complexity and the tarragon ties it all together with an irresistible herbaceousness. And since it's Vegan Butter, it can be used in baking savory items like pie crusts for vegan pot pies, pizza crusts or even biscuits while keeping dough textures intact.
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 vegetable oil.
It's important to use shiro miso in Miso Tahini Tarragon Vegan Butter. Golden hued shiro miso has a delicate savory flavor compared to the funk of the other misos, mainly due to it not being fermented as long.
Learn more about the food science behind Vegan Butter.
Miso Tahini Tarragon Vegan Butter Recipe
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
1) Melt the coconut oil
2) Mix your Vegan Butter ingredients
3) Transfer the Vegan Butter to a mold so it solidifies
For more vegan butter recipes check out the Vegan Butter section.
Get a price on the Liquid Soy Lecithin I Recommend at Amazon.
i really liked this
This article is really helpful! Thanks so much for sharing.
This is really mouth-watering!
This stuff is the bomb!
These were so good! This is a go to recipe.
Thank you for the recipe. I look forward to making these at this years Halloween Party.
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Miso Tahini made me start appreciating vegan food.
This is one of the best things in vegan cooking ever.
Great tasting miso
Never really a fan of miso. But this recipe completely turned me into one.,
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Thanks for the blog post Buddy!
And another thing...
This is also excellent on toast with Avocado.
Huge Tahini fan here. I use it all the time for that extra nutty flavor! Thanks for the recipe!
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Miso; soy free from chickpeas
For all your readers who are sensitive to soy, there is miso made only from chickpeas and might be a great substitute for the soy one in this recipe. I know of two brands; South River Miso Company and Eastern Sun.
I'm looking forward to trying this recipe out using it and will get back to review at a latter date.
Thanks for all your wonderful recipes, you're a gold mine!
Miso Tahini is just the best!
I don't like this stuff at all!
Would definitely recommend!
Tried this and never wanna use anything else!
So delicious : )
This was soooo goood. My non vegan friends really liked this.
I enjoyed this and will share with others. Mine could have come out a little better tho : / lol oh well
very good, id recommend for sure!
You have a great recipe of Miso Tahini Tarragon Vegan Butter!
This was good but ive had better. thanks for sharing