Vegan Miso Compound Butter

Garlic-Ginger Sesame Base

• 1 tablespoon unsalted plant butter
• 1 small garlic clove (finely grated or minced)
• 1 teaspoon fresh ginger (finely grated)
• 1 teaspoon pure maple syrup
• ½ teaspoon rice vinegar
• ¼ teaspoon toasted sesame oil

Compound Butter

• 1 cup unsalted stick-style plant butter (2 sticks, softened but still cool)
• 2½ tablespoons white miso paste
• 1½ teaspoons red or brown miso paste
• 1 tablespoon fresh chives or scallions (thinly sliced and very dry)
• 1 teaspoon toasted sesame seeds
• ¼ teaspoon black pepper (coarse, freshly ground)
• ⅛ teaspoon shichimi togarashi (optional)

Optional Finish

• toasted sesame seeds
• chives or scallions (thinly sliced)
• shichimi togarashi
• chili crisp (for serving, not mixing into the log)

Instructions

1. Soften the Plant Butter: Let the plant butter stand at room temperature until pliable but not shiny, oily, or partially melted.1 cup plant butter
2. Cook the Aromatic Base: Melt 1 tablespoon plant butter in a small skillet over medium-low heat. Add the garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.1 tbsp plant butter, 1 garlic clove, 1 tsp ginger
3. Tighten the Seasonings: Add the maple syrup and rice vinegar. Cook for 30–60 seconds, stirring often, until the mixture looks glossy and no loose liquid remains in the pan. Remove from the heat and stir in the sesame oil.1 tsp maple syrup, ½ tsp rice vinegar, ¼ tsp sesame oil
4. Cool Completely: Transfer the garlic-ginger sesame base to a small bowl and let it cool completely.cooled garlic-ginger sesame base
5. Make the Miso Base: Stir the white miso, red or brown miso, and cooled aromatic base together until smooth and evenly blended.2½ tbsp white miso, 1½ tsp red miso, cooled aromatic base
6. Mix the Butter: Add the softened plant butter to a mixing bowl. Add the miso base, chives, toasted sesame seeds, black pepper, and shichimi togarashi if using. Mix with a rubber spatula until the color and seasoning are even.plant butter, miso base, 1 tbsp chives, 1 tsp sesame seeds, ¼ tsp black pepper, ⅛ tsp shichimi
7. Taste and Adjust: Taste before adding anything salty. Add more white miso for a stronger flavor or a little more chive for freshness. Most batches will not need added salt.white miso, chives
8. Shape the Butter: Spoon the mixture onto parchment paper or plastic wrap. Form it into a tight, even log about 1½ inches thick, then twist the ends closed.vegan miso compound butter
9. Chill Until Firm: Refrigerate for at least 1 hour, preferably 2 hours, until firm and easy to slice.chilled compound butter
10. Slice and Serve: Cut into rounds and serve over hot tofu, mushrooms, vegetables, potatoes, corn, rice, noodles, steamed greens, or warm bread. Finish with sesame seeds, chives, shichimi, or a small spoonful of chili crisp if desired.finished vegan miso compound butter, sesame seeds, chives, shichimi, chili crisp