back in my day we just called it margarine
this post was submitted on 08 Feb 2025
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Guess who just found out recently that Country Crock gets it's vitamin D from sheep?
They specifically have a plant based butter that we usually use for baking. The one with Olive Oil. Do you mean just their regular products? Cuz I'm gonna be sad again.
So long story short, I thought their vegan butter was just a different recipe and in an attempt to save a bit of money, I went with their regular margarine.
I think margarine is usually made with hydrogenated oils but I’m not sure if newer styles of vegan butter have hydrogenated oils
I was like king at ingredients for margarines vs vegan butter the other day and all of the margarines I looked at had whey added
miyokos is cultured but has a short shelf life even in the fridge compared to dairy butter
In solidarity with Miyoko I'm not purchasing products from them anymore. No judgements but I'm tired of this shit happening. I will say she has a very lovely cookbook that teaches you how to make vegan butter.
Is there any indication she wants there to be a boycott other than the unlawful termination lawsuit? She seems to be fairly principled in that her main goal was to make being vegan easy to do.
I haven't seen any and I don't hold other vegans to my stance. After all it's still theoretically vegan food. But I'm not going to support a company that ousts a vegan from the company they started just because she took VC money. Rumor has it she won't show them how to make the old vegan artisanal cheese wheels and that's why they're suing her. When they took them off the site I had a good little chuckle.
Miyokos is my favorite, especially on sourdough toast.
Earth Balance is my go to
It's more accessible in my area
At least around here they don’t sell it unsalted which is my preferred for cooking
I find it's all pretty much the same but I don't cook much butter heavy stuff, I make so.e mean compound butters for pastas though. Basil pistachio is the best, get your whatever vegan butter out of the fridge if you keep it there and soften it down, throe some basil, some pistachios, some lemon zest and juice, salt and pepper and then blast it in a food processor and gradually add the butter. It should be a relatively even texture. Toast some mushies, fry some shallots, blast a quick deglaze on em and then add the noodles with about an ounce or so of starch water from your noodle pot, cut the heat from the pan, add the noodles and compound butter at the same time and get em coated in it. It's great. It also freezes good so you can make lil one portion discs if you put it in the fridge over night wrapped up in plastic in a tube shape, then you can slice it, rewrap and freeze.
Honestly, posting to see if anyone has strong feelings about any.
I’d had a vegan European style butter from someone that was really good… but I have no idea who it was anymore. Most all generally taste the same.
I have preferences, but honestly, i just learn a lot from people here when people suggest recipes or styles