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.
This should have so many more reviews. So creamy and so yummy. Thanks for sharing this recipe
Looks pretty good. I wonder how it tastes? I wonder if it's actually soy-free? Worth a try I guess!
Hi Mattie -
The spread looks delicious, but I won't be trying it - because I'm afraid you're dead wrong about it being soy-free. Miso is fermented soybean paste! For someone with a serious soy intolerance or allergy (like my husband), this spread would mean a trip to the hospital.
Your site has a lot of fantastic information, but please be very careful to know exactly what is in your ingredients before you label a recipe free of such a common allergen.
fabulous savoury butter
This is so easy to make and absolutely creamy and delicious, with a pate type creaminess. I haven't yet added tarragon as I never have any but I will try that soon.
could this be the bread spread you are talking about...from Millenium cookbook