Continuing the discussion of Miyoko’s European Style Cultured VeganButter, I’ve tried it with a crusty bread and get the sensation, meltiness, and flavors of salted butter. This product is going to make lots of vegans and lactose intolerant people happy.
I sautéed some garlic in it as the base of a tomato sauce. It foams a ton and has an odd smell as it cooks, not nutty like butter. I’m gonna stick with regular unsalted butter in the unlikely event I bake, but I’d love to hear anyone’s experience baking with it.
While I’m writing, TJ’s chili flakes are super-spicy (yay!), so recipes calling for “chili flakes” need to be adjusted accordingly.
