We Tried Miyoko's Vegan Butter and We're Obsessed

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I've spent years looking for a dairy-complimentary "butter" as skilful as dairy butter and I've finally constitute it.

I realize that'southward a pretty bold statement to say that I'm obsessed with Miyoko's Vegan Butter. Even so, I think I'1000 more than than qualified to make that claim.

Diagnosed as lactose intolerant dorsum in my mid-20s, I've spent the last thirty years similar a modern-solar day Don Quixote tilting at imitation dairy windmills only to be disappointed time and fourth dimension over again. I've succumbed to the alure of numerous butter-challengers, just to discover I tin believe they're not butter. Simply, ever the optimist, I firmly held onto the conventionalities that good things come to those who wait, and it finally has.

My First Encounter

I showtime tried Miyoko's European Style Cultured Vegan Butter at a food show in San Francisco back in 2019. I was thoroughly engrossed in a grilled cheese sandwich, made from her plant-based dairy products when Miyoko Schinner, founder and CEO of the company, walked up and asked how I liked it. While I am unremarkably pretty reserved, I went completely fan-boy crazy on her. I gushed for what seemed like x minutes earlier I caught myself (I'm sure information technology was just 10 seconds) and regained my composure.

She laughed when I apologized and told me not to worry, it happens a lot, peculiarly with people who couldn't have dairy for a long time. People who regularly eat dairy products will never understand but for those of us who've gone without for and so long, it's like meeting a long-lost friend again.

What is Miyoko's Cultured Vegan Butter?

Unlike many other butter alternatives, Miyoko'due south version is the closest in sense of taste, texture and cooking abilities to milk-based butter that I've come beyond. It starts with a base of coconut and sunflower oils with but a petty cashew cream for added creaminess. Information technology's and then fermented and churned resulting in something very close to dairy-based European-manner butter.

Directly out of the fridge, the texture is a tad more than crumbly than traditional butter, but it quickly softens upwardly and becomes very spreadable. It also works extremely well in every baked good I've tried information technology in. And unlike other plant-based products, this one browns up just similar dairy butter, so I can enjoy browned butter sauces again!

Making the Switch to Non-Dairy Butter

via Facebook/MiyokosCreamery/

Living in Wisconsin, where we're practically swimming in milk, you'd think there wouldn't be many people looking for plant-based alternatives. Call back again. In my office, at that place is a group of lactose-denied who are comparing notes almost new products we've found. Even our CEO, Bonnie Kintzer, is amidst our dairy-free tribe.

"I'k so grateful to take found Miyoko's butter — when you lot can't eat dairy, yous really miss it! This is the commencement production I've used that makes me experience like I'thousand eating butter." —Bonnie Kintzer, CEO Trusted Media Brands

After I got back from that food bear witness, I shared all of Miyoko's products and they won over everyone who tried them.

"Miyoko's is the only non-dairy butter I like to slather on breadstuff or dollop on steamed veggies. Somehow she nailed the flavor of actual butter—it's sweet, creamy and merely the correct corporeality of salty. The consistency is spot on, too. Information technology's non at all oily!" —Ellie Martin Cliffe, Executive Editor, Taste of Abode

Our Culinary Director and head of our Test Kitchen, who loves her dairy products, as well became a believer.

"Miyoko's Butter tastes like the real McCoy! I slather dairy butter on everything and I've never been a fan of butter substitutes. But this not-butter butter tasted just like butter! It was rich, creamy, and well, buttery, with a touch of sugariness. When I pulled information technology from the fridge and sampled information technology chilled—information technology had the aforementioned texture and feel equally butter, too. I replaced regular butter with Miyoko'southward in my weekend baking and everything turned out tasting (and looking) simply how I expected. I'm a fan!"—Sarah Farmer, Executive Culinary Managing director, Taste of Home

Just the truthful test was withal to come up. Could I serve it to friends and family without them noticing? I quietly made the swap and sabbatum dorsum waiting to see if anyone would observe. Numerous dinners and countless broiled goods after, no i had spotted the switch. Well, to be fair, my husband did notice but he thought I was simply buying an imported European butter. When fifty-fifty my father, who's been a dairy purest for 80+ years and has never been shy about pointing out phonies, didn't pick upwards on the switch, I knew I found a winner.

Where Can Yous Purchase Miyoko's Butter?

Equally the marketplace for dairy alternatives grows, so do the selections. More than and more grocery stores are starting to bring in a pocket-sized selection of Miyoko's butter and cheeses. About Whole Foods stores, besides every bit many health nutrient stores, bear her products. If your store doesn't carry them, please don't be shy. Talk to the store manager or send them an email requesting it. About grocery stores encourage their customers to let them know what to stock their shelves with.

If you're an online shopper, you can discover all her products at Miyokos.com.

Fair warning, don't expect to pay the same corporeality for this as you lot would dairy butter. I paid $vi.25 for a half-pound at my local shop. While this may seem like a splurge to many of you reading this, for me, it's well worth the investment if I can enjoy foods I haven't had for years without feeling slighted at all.

75 Dairy-Free Dinners

Stovetop Beef and Shells

I fix this supper when I'm pressed for time. It'south equally tasty as it is fast. Team it with salad, staff of life and fruit for a comforting meal and wash it all down with a glass of lactose-free milk. —Donna Roberts, Manhattan, Kansas

Savory Turkey Potpies

This will perk you upwardly on a cold, rainy day. Y'all tin can use craven in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side, only there are lots of other dairy-gratis foods you could serve with it too. —Judy Wilson, Sun City West, Arizona

Thai Pasta with Spicy Peanut Sauce

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and flossy peanut sauce. The improver of fresh lime juice actually brightens the season of the dish. Some eat it hot, but my hubby and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida

Mediterranean Mashed Potatoes

It's hard for our family unit to imagine eating mashed potatoes any other fashion but this. Information technology tastes bang-up on its own or drizzled with tahini sauce. —Nikki Haddad, Germantown, Maryland

Southwestern Goulash

I had some extra cilantro in the refrigerator and didn't desire to throw it away. Instead, I came up with this delightful and filling family unit recipe. Anybody just loved it! —Vikki Rebholz, West Chester, Ohio

Sweet-and-Sour Supper

My mother shared this recipe, which I've been making for my family for years. The homemade sweet-and-sour sauce is the key to this dish's success. —Dorothy Reimer, Dewberry, Alberta

Black Bean & Corn Quinoa

Some vegan quinoa recipes are slow, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the pecker. —Lindsay McSweeney, Winchester, Massachusetts

Lemon Chicken with Orzo

Here's a dish that's calorie-free and summery but still filling. My kids beloved all the veggies...for existent! If you similar a lot of lemon, stir in an actress splash of lemon juice just before serving. —Shannon Humphrey, Hampton, Virginia

Land of Enchantment Posole

My family named this spicy soup after our state moniker, "New Mexico, Land of Enchantment." Nosotros usually go far around Christmas when we accept lots of family unit over…and we never have leftovers. —Suzanne Caldwell Artesia, New United mexican states

Salsa Spaghetti Squash

If you desire spaghetti, merely are eating gluten-free or trying to continue a hat on carbs, there's ever spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court Business firm, Ohio

Ginger Veggie Brownish Rice Pasta

Once I discovered dark-brown rice pasta, I never looked dorsum. Tossed with ginger, bright veggies and rotisserie chicken, information technology tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York

Pumpkin-Lentil Soup

I was really craving a hot delicious soup—something filling and salubrious. I looked around my kitchen for a few ingredients, and then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

Mom'due south Spanish Rice

My mom is famous for her Spanish rice recipe, the ultimate comfort nutrient. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and actress chili pulverization. —Joan Hallford, North Richland Hills, Texas

Meatball Cabbage Rolls

My mother oftentimes had these cabbage rolls simmering in her tedious cooker when my family and I arrived at her house for weekend visits. The mouthwatering meatballs tucked inside made these stand up out from any other cabbage rolls I've tried. —Betty Buckmaster, Muskogee, Oklahoma

Lemony Craven & Rice

I couldn't say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even go a phone call or email from a friend requesting the recipe, and it'southward certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia

Carolina Shrimp Soup

Fresh shrimp from the Carolina coast is 1 of our favorite foods. We add kale, garlic, red peppers and blackness-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina

Salmon & Spinach Salad with Avocado

Nosotros eat a power salad packed with salmon and spinach at least once a week. Information technology's a cinch to make, even after a hard day'south piece of work. —Jenny Dawson, Fond du Lac, Wisconsin

Mediterranean Turkey Skillet

I've e'er heard that it'due south of import to eat a rainbow of colors to get all of the nutrients we demand. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin

Spaghetti with Bacon

As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. At present I pass on our tasty tradition. —Ruth Keogh, Northward St. Paul, Minnesota

Lentil Pumpkin Soup

Plenty of herbs and spices brighten this hearty pumpkin soup. It'south fantastic to enjoy on nippy days and nights. —Laura Magee, Houlton, Wisconsin

Sunday Roast Chicken

This recipe proves that comfort food doesn't take to be full of unwanted calories. Mixed with orangish and lemon juice, my roast craven is both flavorful and healthy. —Robin Haas, Cranston, Rhode Island.

Turkey Salad with Pear Dressing

This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great wintertime fruit. —Nancy Heishman, Las Vegas, Nevada

Spaghetti Squash Lo Mein

My colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try information technology with a eject of Sriracha. —Loanne Chiu, Fort Worth, Texas

Moist Cranberry Pork Roast

I love to serve this tender, flavorful pork to guests. Yous don't take to toil away in the kitchen to prepare information technology, yet it tastes like a gourmet repast. —Kimberley Scasny, Douglasville, Georgia

Pork and Apple tree Tamales

Serve this family unit favorite for all occasions: a quick dinner, chocolate-brown-handbag tiffin, hearty snack or even a fun titbit. —Marie Macy, Fort Collins, Colorado

Lemony Shrimp & Snow Pea Pasta

This pretty pasta is a family unit favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You tin can use other types of pasta for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas

Shrimp Puttanesca

I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California

Chicken with Saccharide Pumpkins & Apricots

When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada

Deadening-Cooker Turkey Breast with Gravy

This quick-prep recipe lets you feast on turkey at any time of year. We save the rich goop for gravy, noodles and soup making. —Joyce Hough, Annapolis, Maryland

Asparagus Nicoise Salad

I've used my Nicoise as an titbit or a main-dish salad, and it's a winner every fourth dimension I put it on the table. Here's to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota

Carbohydrate-Glazed Ham

This old-fashioned ham coat gives a pretty, gold chocolate-brown blanket—just like Grandma used to make. The mustard and vinegar complement the chocolate-brown saccharide which adds a tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Stiff Battle, Heathville, Virginia

Mediterranean Chickpeas

Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts

Standing Rib Roast

Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family unit to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I dearest to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado

Spicy Pork Tenderloin

A friend shared this recipe for marvelously flavorful pork years ago. Information technology really sparks upwards a barbecue and has been popular whenever I've served information technology. I guarantee y'all'll get many requests for the recipe. —Diana Steger, Prospect, Kentucky

Red Clam Sauce

This recipe tastes similar an Italian eatery specialty and cooks while y'all have care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania

Grilled Pork with Avocado Salsa

I honey the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. Information technology's an piece of cake, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania

Golden Apricot-Glazed Turkey Chest

Basted with a simple coat, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas

Cider-Glazed Pork Tenderloin

This is a super-easy recipe total of sweet fall season. The maple flavour really shines through. —Susan Stetzel, Gainesville, New York

Red Pepper Chicken

Chicken breasts are treated to black beans, crimson peppers and juicy tomatoes in this Southwestern supper. Nosotros dearest information technology served with rice plumped up in craven broth. —Piper Spiwak, Vienna, Virginia

Italian Sausage and Zucchini Soup

Everyone in my family likes this soup recipe. Sometimes I add together mini farfalle because my grandchildren say the noodles expect similar tiny butterflies. This recipe likewise works in a ho-hum cooker. —Nancy Murphy, Mountain Dora, Florida

Mahi Mahi & Veggie Skillet

Cooking mahi mahi with a mix of vegetables may seem complex, but I adult this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas

Salmon with Spinach & White Beans

My husband, Oscar, is a Southerner at middle. This salmon with garlicky beans and spinach won him over at get-go bite. —Mary Ellen Hofstetter, Brentwood, Tennessee

Beefiness Brisket on Buns

With its slightly smoky flavor, this beef turns out tender and delicious every time! Plus, it slices well so it looks great on a cafe. —Deb Waggoner, M Island, Nebraska

Sesame Beefiness & Asparagus Salad

Cooking is one of my favorite hobbies—especially when information technology comes to experimenting with fresh ingredients similar these. This compact salad is wonderful at the first of asparagus season. —Tamara Steeb, Issaquah, Washington

Bourbon-Glazed Ham

Smoky and sugariness flavors come through in every bite of this Kentucky-manner ham. Since I plant this recipe, it's the only ham I make. —Sue Schiller, Tomahawk, Wisconsin

Hoisin & Love Glazed Salmon

Now that I have this recipe, my married man and I always look forrad to the fresh wild salmon season. You can find hoisin sauce in the international foods aisle at the grocery store. —Cheryl Rein, Orlando, Florida

Slow-Cooked Turkey with Berry Compote

We love to swallow turkey, and on hot summertime days, here's how nosotros get our ready. For gilt-dark-brown turkey, broil for a few minutes earlier serving. —Margaret Bracher, Robertsdale, Alabama

Curried Pork & Orange Kabobs

I dearest the sweet flavor of carmine, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful. I think they gustatory modality a whole lot better than light-green peppers. —Liv Vors, Peterborough, Ontario

Roasted Chicken Thighs with Peppers & Potatoes

My family loves this dish! There'due south nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes similar y'all fussed, but it is really uncomplicated to make. These roasted craven thighs utilise good for you olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Apricot Cranberry Craven

Earlier we had kids, my husband and I used to brand a lot of challenging recipes, simply at present we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota

Apple Roasted Pork with Red Balsamic Glaze

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a curt time bridge betwixt caramelized onions and burned ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois

Flank Steak with Cilantro Salsa Verde

Fifty-fifty though steak is always a winner in our business firm, to make information technology fifty-fifty more special I add together jarred salsa verde and height with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

Roast Chicken with Vegetables

Dear a moist and tender chicken only not the mess of actually roasting one? Use an oven cooking purse to keep a chicken and veggies easily nether control. —Gustation of Home Exam Kitchen

Ginger Halibut with Brussels Sprouts

I moved to the United States from Russia and dearest cooking Russian nutrient for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my beau and me happy. Plus, it'due south versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee

Rosemary Pork Loin

I started growing rosemary in my garden after I discovered this pork recipe. My hubby and I call back it's eatery quality, and we look forward to making information technology later work. —Judy Learned, Boyertown, Pennsylvania

Rosemary-Lemon Chicken Thighs

A cooking testify inspired me to create this lemony chicken. Inquire your butcher to remove the basic from craven thighs but go out the skin intact. —Jennifer Tidwell, Fair Oaks, California

Garlic Herbed Beef Tenderloin

You lot don't need much seasoning to add together flavor to this beefiness tenderloin recipe. The mild blending of rosemary, basil and garlic does the play a trick on. —Ruth Andrewson, Leavenworth, Washington

Chicken Artichoke Skillet

My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado

Root Stew

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to modify things up, I add potatoes or chicken. —Maria Davis, Bloom Mound, Texas

Mediterranean Shrimp Orzo Salad

This pretty crowd-pleaser ever stands out on the buffet tabular array. With enough of shrimp, artichoke hearts, olives, peppers and a host of herbs, it'due south a tasty alter of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania

Rosemary-Thyme Lamb Chops

My male parent loves lamb, so I brand this dish whenever he visits. It's the perfect main class for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.

Strawberry Mint Chicken

I hand-pick wild strawberries for this saucy chicken dish. We love it with fresh leap greens and a sweetness white wine. —Alicia Duerst, Menomonie, Wisconsin

Twisted Eggs Benedict Salad

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill information technology overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, K Forks, North Dakota

Grilled Craven Chopped Salad

Layered desserts always grab my family unit'south attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a good for you salad in an center-catching fashion. I'm happy to say that it worked. —Christine Hadden, Whitman, Massachusetts

Super Quick Chicken Fried Rice

Afterwards my starting time child was built-in, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York

Grilled Basil Chicken and Tomatoes

Relax after work with a cold potable while this savory chicken marinates in an herby lycopersicon esculentum blend for an hour, then toss it on the grill. It'due south i of those basil recipes that tastes just like summer. —Laura Lunardi, W Chester, Pennsylvania

Rosemary Chicken with Spinach & Beans

With two young boys constantly on-the-get, I'm e'er looking for ways to simplify meals. This recipe uses just one skillet, making information technology a cinch to prepare dinner for a hungry family in half an hour. —Sara Richardson, Littleton, Colorado

Turkey and Vegetable Barley Soup

Using ingredients on mitt, I stirred up this turkey and veggie-packed soup. If yous have them, corn, beans and celery are not bad here, too. —Lisa Wiger, St. Michael, Minnesota

Pan-Roasted Craven and Vegetables

This 1-dish roast craven with vegetables tastes equally if it took hours of hands-on time to put together, but the unproblematic ingredients tin exist prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It'due south unbelievably like shooting fish in a barrel! —Sherri Melotik, Oak Creek, Wisconsin

Savory Rubbed Roast Chicken

In general, procedures for roasting meat apply to poultry, too. For this dry out chicken rub recipe, a blend of paprika, onion pulverisation, garlic powder and cayenne continue the peel and inside the crenel for a bright, spicy roast chicken. —Margaret Cole, Majestic, Missouri

Caribbean area-Spiced Pork Tenderloin with Peach Salsa

I dearest this recipe because of the depth of flavors and outburst of colors. It'due south quick and easy to make. Information technology'southward all-time when peaches are in season, but y'all could try strawberries or pineapple instead. —Holly Bauer, West Curve, Wisconsin

Skinny Turkey-Vegetable Soup

The blend of flavors and colors in this hearty soup volition bring anybody at the table back for more. —Charlotte Welch, Utica, New York

Spinach Chicken Salad

Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of craven, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. —Janet Mooberry, Peoria, Illinois

Italian Shrimp 'northward' Pasta

This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives information technology hands-off ease—perfect for visitor. —Karen Edwards, Sanford, Maine

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Source: https://www.tasteofhome.com/article/miyokos-vegan-butter/

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