Thanks for posting about it— I would never have otherwise noticed it.
The Miyoko butter taste great, the first butter alternative I would consider eating regularly.
It has a subtle complexity from the cultures and cashews similar to what you find in their other cheeses and cultured butter. The look isn’t as shiny as a stick of butter or margarine, but I doubt I could tell the differences between this and Breakstone’s whipped butter. There’s a super superfine gritiness to it, but it’s not perceptible unless you’re actively looking for it … and licking it off your fingers.
I’ll be using it primarily for toast and such, but I’m curious to hear how it fares with quality bread or baking— it has 70 mg of sodium per tablespoon. Light salted butter is in the 40s, and other brands of salted butter’s are 90-100.
