Like, I can believe it’s not butter, yeah—but I could also be tricked into thinking otherwise.
than usual in the past few weeks—no particular reason or anything—and discovering a legit butter alternative that bakes up like a dream has been a game changer. Not to brag, but I am nowin the sometimes-frustrating art of making vegan baked goods that don’t taste vegan.
Last but not least, the claim I was most skeptical of: That Miyoko’s browns like real butter. What kind of molecular wizardry could make vegan butter brownable? I still don’t know the answer to that question, actually. But after a few minutes on the stovetop, the butter indeed turned a beautiful shade of golden brown and blessed my kitchen with that familiar nutty fragrance. Heaven. Oh, and the browned-butter sage pasta tasted like the real thing too. Next up: Banana bread, obviously.
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