Plant-based butter substitutes

[Jenise]

Although I'm not above buying a great French or local butter (especially if it has salt crystals in it) for a great loaf of crusty bread, but that's a special treat. I've otherwise pretty much quit buying dairy-based butter. Toast, which I rarely eat, and hot vegetables are pretty much my only need for same, and even on the latter I've moved over to olive oil, a mix, or none at all.

The reason: health, of course, because I really really really love the taste of butter. I switched to plant-based spread a long time ago because Bob loved to get up and make toast for himself in the morning. He needed something that spread easily because here at Chez J we butter the bread BEFORE it goes into the toaster oven. We don't have a vertical toaster. Even plant-based butters caramelize a little bit during the cook, and we prefer that flavor.

I realized this morning, happily, that it took me almost eight months to use up a tub of a Montreal product I bought in BC when I went up there to spend money in an anti-tariff tirade back in January. That's how much I've cut back. I opened a tub of Earth Balance (EB) I purchased to go to next. It's the one we've mostly used all along. But with the long break, I notice that the EB is noticeably saltier than the Lactonia I just finished, and I would prefer less.

How do you feel about plant-based spreads, and does someone have a low (or at least lower) salt version to recommend? Of course, I can read thru all the sodium levels next time I'm at the market. But offhand I'm interested in trying the Mikono or Mikonos brand based on Oat milk.

I don't use it very much so I feel entitled to the real thing at those times. (Cue Colette!)

[Robin Garr]

Miyoko's is the class act of vegan butter, but it's as expensive as the sought-after European imports (looking at you, Kerrygold!) and it doesn't taste quite like butter. It has its own distinctive flavor, pleasant but not buttery.

I'm with Jeff on this: We don't use a huge amount of real butter, and buy organic when we do (no antibiotics in organic dairy). For everyday use, my favorite not-butter is Brummel & Brown, which is actually still dairy - it uses yogurt in the mix - but it's the most real-tasting spreadable not-butter I've found.

I keep a good butter on hand for some special Risottos I love. Other than that, I used Smart Balance made with EVOO for years to help with Gene's cholesterol issues. I don't have any complaints about it. I rarely use it anymore; however, I stay with EVOO and Avocado Oils. I have a slew of nut oils in my fridge and have fun with those from time to time. Even Truffle oil. All from La Tourangelle, great nut oils, and they taste like the nut.

I don't use plant-based butter substitutes. Only real, and unsalted, butter for me. Since the majority of my cooking is East Asian I don't often cook with butter. The exceptions are Indian, French, and Cajun cooking where I use homemade ghee in place of clarified butter. And of course butter on popcorn.

My dad, an MD, is from a family with a long history of heart disease. Growing up we ate margarine exclusively. But I always preferred the taste of real butter. But when the trans fat scandal happened I noticed that my parents suddenly switched exclusively to real butter.

-Paul W.

[Jenise]

So I tried the Miyoko's plant-butter yesterday. YUCK. Part of it had separated on top like melted butter, and the center area had a brownish cast to it that might have been a mold. It tasted like crap, and I threw it out.

[Robin Garr]

So I tried the Miyoko's plant-butter yesterday. YUCK. Part of it had separated on top like melted butter, and the center area had a brownish cast to it that might have been a mold. It tasted like crap, and I threw it out.

Jenise, something was badly wrong with that product. Rather than throwing it out, I'd take it back for a refund.

I've used Miyoko's on occasion and will stand by the post I made previously. It doesn't taste quite like real butter, but it has a good, clean taste. I'm confident that you sample was spoiled. Enough to put you off permanently, I'm sure, but don't blame Miyoko for what's clearly a problem with storage by the retailer or a shipper. Yuk!

[Jenise]

You're right of course about returning it. And I knew that when I threw the container away. It just wasn't worth it to me to keep track of it and find my way back to that retailer, a 25 mile trip that takes about 40 minutes to get to. I shop there often but have no other immediate plans to be in their neighborhood.

.

How do you feel about plant-based spreads, and does someone have a low (or at least lower) salt version to recommend?

I have a slice of (homemade) bread toasted, thinly spread with Benecol and topped with (homemade) Seville Orange marmalade every morning. The only other time I have the spread is on Sundays on a (homemade) scone. And the scones are made with a supermarket olive spread.

Many years ago, Mrs M saw advertisements 'Make your man a Flora man' - https://youtu.be/onbw2g3pgwI
some adverts forecast heart attacks etc from eating butter.

Mrs M. then decided I'd be a Flora man and we've never had butter in the house since. But on holiday I always pick butter.

Mrs M changed to Benecol Olive spread* some time ago. That promises to reduce cholesterol.

I've never liked butter on vegetables, and (apart from scones) don't cook with butter or margarine

I've no recommendations for you as I don't know what is available where you are.


*https://benecol.co.uk/products/olive-spread/

[Robin Garr]

You're right of course about returning it. And I knew that when I threw the container away. It just wasn't worth it to me to keep track of it and find my way back to that retailer, a 25 mile trip that takes about 40 minutes to get to. I shop there often but have no other immediate plans to be in their neighborhood.

I hear you, Jenise! I don't blame you for one minute for never wanting to try it again. Honestly, although I could admire what they were trying to do with a plant-based "gourmet butter," it was different enough, and not better, so I had no interest in buying it more than the one time.

[Jenise]

I use very little butter on my own behalf. And the plant-based butters are no substitute for a perfect ice cold French butter on a hot piece of freshly baked bread, I get that. But I do use a little from time to time and want it on hand. I'll have to look at the sodium levels on what else is available besides Earth Balance.

We use butter sometimes for cooking - omelets and such, but don't go overboard with it on most things. I've tried a couple of plant based substitutes over the years but never had one that appealed. I guess if my cholesterol levels weren't good I'd have to start experimenting.

I mostly use butter to cook pancakes and occasionally when I make risotto. Two sticks of butter will last us about 3-4 months on average, so I don't sweat its use.

My Wisconsinite wife begins to get edgy if we have less than three pounds of butter in the fridge, but it's mostly used for baking. I do add it to mashed potatoes and will sometimes finish a risotto with it. And of course, we always use it when availing ourselves of the Blue Box of Goodness (Kraft mac and cheese).
.
We've never considered a plant-based substitute.