The article discusses the growing popularity of vegan butter alternatives for cooking, particularly in baking pie crusts. Sabrina Rudin, a recipe developer, highlights her preferred brands, Monty's and Miyoko's, which replicate the taste and texture of traditional butter. These vegan options are made from plant-based ingredients like cashew and coconut oils. Despite the option of using vegetable shortening, Rudin emphasizes that vegan butter provides a closer match in flavor for flaky pie crusts. The article also includes tips for using vegan butter effectively in baking.
For a traditional double pie crust a [vegan] butter substitute is the best option because it tends to cool and melt similarly to real butter. My two favorite brands are Monty's and Miyoko's.
While vegetable shortening like All-vegetable Crisco...is a longstanding plant-based alternative that will work in a vegan pie crust, Rudin asserts that it's better to use plant-based butter because it will more closely mimic the flavor and texture of a traditional flaky pie crust.
Miyoko's Creamery European style plant milk butter, comes in at number one. Made of a blend of cashew and coconut oil, the Miyoko's brand offers the perfect balance of richness with subtle notes of salt and bitterness.
Monty's uses a similar blend of cashews and coconut oil along with almond oil for a slightly sweeter flavor that's every bit as creamy and buttery as the real thing.
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