Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
OP, have you tried Brummel’s yogurt-based spread? It tastes surprisingly good, not too yogurty.
I love REAL butter but don't care for the Challenge brand. It seems tasteless to me. I get Plugra or President or Kerrygold -- for eating on bread or toast. I also like the Land o Lake european butter which I use for baking.
And yes -- the Brummel and Brown yogurt spread is suprisingly good -- we always have a tub of that in the house for my husband.
Earth Balance ingredients--Palm fruit, canola, safflower, flax and olive oils, salt, lecithin, pea protein, lactic acid, color.
I'm not sure what looks "awful." Palm fruit and canola have some controversy w/ them, but olive and flax aren't unhealthy. Safflower, not that I've heard either.
Butter has its pluses, but it's saturated so depends on how much you use. Sat. fats have a lot of studies indicating to limit them for heart health. Moderation as in all things.
It's not bad and doesn't taste bad. I used it recently to make a vegan lentil shepherd's pie (for the mashed potatoes).
There's nothing like real butter, but if cooking vegan dishes, I use the other.
I’ll have to try Finlandia, which I saw at a local store once. Don’t know if it will be a standard item there.
My favorite of the ones I listed is Plugra unsalted. I like to add salt or herbs to taste, so the unsalted one serves well for eating as well as cooking.
I love cultured butter best of all, and use that on bread. I mostly use Organic Valley Cultured Butter, Vermont Cultured Butter, or Trader Joe’s Cultured Butter.
I keep sweet cream butter in the house because the kids prefer it. I also tend to put it in my cooking a lot. I buy usually Organic Valley, Kate’s, Cabot, or Trader Joe’s.
Once in a while I experiment with homemade butters from the Farmer’s Market.
I know there is a lot of different butter out there and other spreads, but not sure what to change to. I am using Lake O'Lakes now. What type of butter do you use or spreads? I read the ingredients on some like Natural Balance and that sounds awful.
It's not bad and doesn't taste bad. I used it recently to make a vegan lentil shepherd's pie (for the mashed potatoes).
There's nothing like real butter, but if cooking vegan dishes, I use the other.
I mix it around, too. Mostly olive oil, but sometimes this. I'd like to try some new oils, maybe Peanut, Safflower? W/ olive oil, you can only saute on low heat though if you're cooking w/ it.
I am always using one of thise^^^ Peanut or Safflower oil. Great for cooking!!
But I wouldn't mash potatoes with it, or pour over the corn. Some stuff taste great only with butter.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
