Can someone recommend a healthy, but, good tasting

[JustJulia]

I've been eating almond butter on toast, and it's very yummy. It looks like something the cat coughed up, but it tastes great.

[Bunjee]

Originally Posted by JustJulia

I've been eating almond butter on toast, and it's very yummy. It looks like something the cat coughed up, but it tastes great.

That sounds good. Olive oil is the first mentioned alternative, and if you simply put the oil in a container and freeze it overnight, then let it soften in the fridge, it has a spreadable consistency like butter or margarine. Just return it to the fridge so it doesn't re-liquify. I'd play with proportions of melted butter blended in, or herbs. For sweet rather than savory uses the nut butters as mentioned would do well. I don't know if macadamia or almond oils, as opposed to butters, would solidify in the refrigerator the way olive oil does. Maybe...and if not then a blend with butter probably would, to get an infusion of butter flavor with less saturated fats.

[pitt_transplant]

Originally Posted by Jess5

substitute for butter? Is there one? Thanks.

Depends what you use it for but really there is nothing like butter. Its just salt and cream. Eat the proper portion and you will be fine. You could choose unsalted butter. I would not pick something processed over unsalted organic butter. Nothing cooks like butter. Absolutely nothing bakes like butter.

[maggie2101]

Nothing wrong with butter in moderation. Unfortunately, I use lots o' butter in baking and recipes. Oh, and olive oil too!

[SATX56]

I'm sold on butter myself. Just mentioned Smart balance cause the wife get's it and other margarines on occasion. But, we use a lot of butter and olive oil..

[Grannysroost]

Originally Posted by Bunjee

That sounds good. Olive oil is the first mentioned alternative, and if you simply put the oil in a container and freeze it overnight, then let it soften in the fridge, it has a spreadable consistency like butter or margarine. Just return it to the fridge so it doesn't re-liquify. I'd play with proportions of melted butter blended in, or herbs. For sweet rather than savory uses the nut butters as mentioned would do well. I don't know if macadamia or almond oils, as opposed to butters, would solidify in the refrigerator the way olive oil does. Maybe...and if not then a blend with butter probably would, to get an infusion of butter flavor with less saturated fats.

I am going to try that with the olive oil, as I have a butter addiction, but have been getting better with broth, herbs, etc., rather than butter on everything and do use either olive oil or canola oil for cooking...Thanks

[Bunjee]

Originally Posted by Grannysroost

I am going to try that with the olive oil, as I have a butter addiction, but have been getting better with broth, herbs, etc., rather than butter on everything and do use either olive oil or canola oil for cooking...Thanks

Yeah, it's an easy substitute though it's "looser" than butter or margarine. I have a family member in dialysis now so I've been investigating all kinds of diet restrictions. Here's the website I got the idea from:

Homemade olive oil spread

In the comments section there's an idea from a reader who follows the "Joanna Budwig Diet", whatever that is. But one substitute mentioned is 1/4 cup of oil (he calls for flaxseed oil, but I'd say olive or any other oil is fine) and 1/2 cup of cottage cheese. I take it you whip the cottage cheese in a blender first, then slowly drizzle in the oil, like making mayonnaise. The cheese acts as the emulsifier the way egg yolks would in mayo, rendering it a stable firm product rather than liquid. It's still a dairy product, and something you can likewise flavor with butter and/or herbs.