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.