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Since becoming vegan, I've never really missed having dairy butter. I remember butter being fairly bland or outright tasteless. Non-dairy vegetable margarine works just as well for me on hot pasta, potatoes, or toast.
Those memories must be of the American pasteurized kind of butter. I have a different memory of the butter that my German aunt used to have on the table for breakfast. It had a much stronger uniquely pleasant flavor.
When I came across Miyoko's European Style Cultured VeganButter online, I was curious. When I saw it for sale in a local store, I bought a pack, even though it is expensive.
Upon first opening and tasting it, I was impressed. It did remind me of my aunt's butter, though the flavor is milder.
I had some on pasta and later on toast. It was fine that way, but nothing special. The flavor isn't strong enough to be very noticeable when combined with other food.
It is made mainly from coconut oil and is supposed to stay refrigerated. Removing it from the fridge to let it soften a while before eating, makes it easier to spread and improves the flavor. I've found that I like to eat it straight from the tub, just a bit at a time, for that unique flavor.
But considering the price, I wouldn't buy it to use it as an ingredient in other dishes, nor for toast and pasta.
Ingredients: Organic Coconut Oil, Water, Organic Safflower Oil or Sunflower Oil, Organic Cashews, Soy Lecithin, Sea Salt, Cultures.
Those memories must be of the American pasteurized kind of butter. I have a different memory of the butter that my German aunt used to have on the table for breakfast. It had a much stronger uniquely pleasant flavor.
When I came across Miyoko's European Style Cultured VeganButter online, I was curious. When I saw it for sale in a local store, I bought a pack, even though it is expensive.
Upon first opening and tasting it, I was impressed. It did remind me of my aunt's butter, though the flavor is milder.
I had some on pasta and later on toast. It was fine that way, but nothing special. The flavor isn't strong enough to be very noticeable when combined with other food.
It is made mainly from coconut oil and is supposed to stay refrigerated. Removing it from the fridge to let it soften a while before eating, makes it easier to spread and improves the flavor. I've found that I like to eat it straight from the tub, just a bit at a time, for that unique flavor.
But considering the price, I wouldn't buy it to use it as an ingredient in other dishes, nor for toast and pasta.
Ingredients: Organic Coconut Oil, Water, Organic Safflower Oil or Sunflower Oil, Organic Cashews, Soy Lecithin, Sea Salt, Cultures.