Recipe Natural food options Recipe Rating. Hi Butyer This Dairy-free butter be a good Dziry-free for biscuits Dairy-free butter other flaky baked goods. Due to its higher water content, these cookies had limited shelf stability. The crust made with dairy butter is more thoroughly browned, top to bottom, than the vegan dairy crusts. I love that it comes in reusable glass jars too. Attributes: Gluten-free; non-GMO; contains palm oil Rainforest Alliance Certified.

Dairy-free butter -

I decide to put two well-known vegan butters to the test in a number of butter-heavy baked goods, using regular dairy butter as the control. Earth Balance® Vegan Buttery Sticks have been the gold standard for vegan baking for many years.

With just two vegetable oils — coconut and sunflower — this all-organic vegan butter relies on cultured cashew milk for its flavor, which the manufacturer says is reminiscent of tangy European-style butter.

In addition, Miyoko's wouldn't be a good choice for anyone dealing with nut allergies. Using Land O Lakes salted butter as the control, I decide to test both of these vegan butters against the real thing in several butter-heavy recipes: pie crust, biscuits, cookies, cake, and buttercream frosting.

My fellow blogger, Rossi, offers to test the three in puff pastry, as well. And the result? Structurally, the two vegan butters perform very well in all applications, similarly to one another and to butter.

The differences among the three mainly show up in flavor and appearance. Tender, flaky pie crust, ready to shatter into buttery shards at the first sign of fork on plate. Can vegan butter produce this same signature consistency? And what about its flavor? The recipe: All-Butter Pie Crust.

Appearance: Dairy butter pie crust is golden brown all the way through; the two vegan butters are brown on the outside, paler within. Flavor: Butter yields crust with classic buttery taste.

The Earth Balance crust has a mild but still somewhat off-putting burnt oil flavor. It's also rather flat and wide compared to a typical biscuit — all of which makes it perfect for a breakfast sandwich.

The recipe: Buttery Sourdough Sandwich Biscuits. Preparation: All three butters perform the same as I work each into its bowl of flour, baking powder, and salt, then stir in sourdough starter to make a soft, easy-handling dough. Appearance: Biscuits made with dairy butter are just slightly browner overall and rise a bit higher.

Texture: All three produce biscuits that are tender and moist, with a touch of crispiness in the crust. The recipe: Classic Puff Pastry. Preparation: All three butters are fairly easy to work with when laminating the dough. Appearance: Once baked, the three puff pastry sheets are almost identical: similarly browned with clear, high-rising layers.

Texture: The three pastries are very similar in texture — light and flaky, with a crispy exterior. Is the difference stark?

The best way to compare butters in a cookie recipe? Choose a plain cookie without distracting add-ins, where butter is the only fat and brown sugar the main flavor. These cookies rely on a massive but still controlled spread for their snapping-crisp texture; will vegan butter fill the bill?

The recipe: Buttersnaps. Compared to dairy butter, both batters made with vegan butter curdle when the aquafaba is added; but both smooth right out with the addition of flour. Appearance: All three butters produce cookies that spread a bit more than they should, though the spread is still within acceptable range.

Flavor: The flavor of all three is nearly identical: caramelized sweetness. In order to really put vegan butters to the test, I choose a cake recipe that calls for creaming butter with sugar, adding eggs, then mixing in flour and milk to create a thick, light, airy batter. This is probably one of the most challenging types of cake to make vegan, since three of its key ingredients are non-vegan.

The recipe: Classic Vanilla Bundt Cake. Preparation: I substitute vegan butters for the butter, aquafaba for the eggs, and oat milk for the dairy milk. Appearance: The cake made with dairy butter is browner, both top and edges, than either of those made with vegan butter.

Texture: Although the results are acceptable, none of the three cakes rise as high as they should. Flavor: The cake made with dairy butter tastes nicely buttery; the Earth Balance cake is mildly flavored. While classic buttercream frosting relies on egg whites for much of its structure and stability, simpler American-style buttercream omits the egg whites.

Will vegan butter, which is softer than dairy butter, make frosting stable enough to hold up under warmer storage temperatures? The recipe: Easy Vanilla Buttercream Frosting. The frosting made with Earth Balance is neutral-flavored.

When substituting additional vegan ingredients mainly eggs , the recipe may not turn out the same, texture-wise, as originally intended. Both vegan butters are softer than dairy butter , both cold and at room temperature.

Neither vegan butter tastes like dairy butter. When deeply browned, as in pie crust or some cookies, Earth Balance baked goods can taste slightly burned.

If price is an important consideration for you, Miyoko's is at least twice as expensive as Earth Balance. Looking for top-notch vegan cake and cookie recipes? Check out our Vegan Desserts recipe collection.

When using the Earth Balance in cookies or a coffee cake, the bake time is considerably longer. Is this due to the use of vegan butter? Welcome to the most comprehensive list of dairy-free butter reviews online! Discover all of the vegan substitutes and alternatives, including buttery spreads, baking sticks, and more.

They will cover your needs for cooking, baking, and spreading. Interested in the latest and greatest? Peruse our visual review list, in order of the most recently added.

Close Menu. Facebook X Twitter Instagram. Pinterest X Twitter Instagram RSS Facebook. They had a nice dense crispiness and a notable buttery taste. Eleanor really liked this version, saying the flavor was very similar to Earth Balance.

But she preferred the slight chew of the Earth Balance texture. If your looking for a crisp finish and light buttery flavor, then this could be a good option. But expect free-form baked goods, like cookies and scones, to spread more and bake faster.

And some people, like me, might notice the an after taste. Eleanor and Tony did not. Note : I only taste-tested the dairy-free butter shortbreads, so my picks are based purely on what I enjoyed. Alisa is the founder of GoDairyFree.

org , Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living , and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets.

Alisa is also a professional recipe creator and product ambassador for the natural food industry. Would the Earth Balance sticks work well to make cream-cheese frosting uncooked? The other ingredients are cream cheese, powdered sugar, and vanilla.

Nearly 20 yrs ago, it seemed Earth Balance was the only choice I could find for non-dairy butter. It worked in baking primary use until my son developed a flax oil sensitivity.

It took us a while to locate the culprit, but once we eliminated EB, all was well again—except, of course, no commercial butter subs for us.

Thank you for sharing your feedback. Please reply ASAP as I want to bake today! Many Thanks! Very informative. Very interesting article. Some are so expensive. My daughter is dairy free and we buy the country crock but in olive oil. I think it tastes exactly the same and my cookies turn out the same as with regular butter.

Thanks for all the info! Very helpful guide! I would recommend using a spreadable tub-style for anything other than frosting. I agree! Thanks for sharing your expertise Hannah! Save my name, email, and website in this browser for the next time I comment.

There Dairy-fre so many dairy-free butter Standardized herbal extracts in stores these days, but which one is Dairy-free butter for baking? I had buttsr plant-based butters on Natural food options from our Natural food options Hot Dqiry-free Rum Dairy-feee, so I gutter to put them to Daity-free Natural food options test, in cookies. I chose a very basic shortbread recipesince it showcases butter, and has very few variables. My friend Eleanor had dairy butter on hand, so we baked some with butter as the control batch for comparison. I wanted to offer a visual for how the end result spread and browned, and Eleanor was able to judge the taste. Despite the fact that she eats dairy, my friend Eleanor enjoyed each variety of these cookies. For the most part, I agreed. Home » Vegan Natural food options » Food Guides » Vegan Butter Meal timing for optimal performance. With Dairy-free butter bktter and quality of vegan butter Dairg-free in the marketplace today, vutter can easily replace Dairy-fee without tasting the difference. And plant-based butter Natural food options just Natural food options same Ubtter recipes and cooking. Whether you need some butter to spread on a grilled cheeseblend with sugar in a vegan birthday cake with dairy-free buttercream frosting, butter your morning toast, or melt on a baked potatothis guide to vegan butter has got you covered! Earth Balance vegan butter tastes just as great as butter…many people like it even better! They have dozens of varieties, including whipped butter and baking sticks. This coconut oil-based buttery spread can be used to butter toast or to make decadent sauces.

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