Alternatives to butter

Lurpak for me

I eat unsalted butter, I’ve never found a margarine I enjoy.

Extra virgin olive oil on toast, salad and cooked veg.

Daft sentence. They is our children.

Butter has no impact on our health as we're vegan. However, we cook for/eat with non-vegan people. My solution is whipping together the best quality olive oil and butter in equal parts. They make the same for theirs.

Cuts the saturated fat by half, obviously. Spreadable. What's not to love?

I use butter, bought some Can’t believe it’s not butter, but no comparison to the real thing.

I like butter best and avoid those oil spreads but have found I can tolerate plain yogurt on toast and in sandwiches as my healthier substitute.

Butter has never gone out of fashion with me. I have always used it and never used alternatives.

It’s interesting how food items go into and out of fashion, a while ago butter was avoided as bad for causing heart problems, cholesterol.Now it’s back in fashion again, at least on here.
I avoid it and all dairy as DP has a dairy allergy and it’s simpler if we all eat the same things, now I find if Mum makes a sandwich for me I really hate the greasy animal taste of butter.I used to really like it.Mind you we don’t eat much meat either.
Stork SB makes wonderful cakes, and Vitalite makes great roasties.

Sallywally1 Lurpak is what is known as lactic butter. Traditionally, lactic butter was made by allowing milk to sit for several days, encouraging the formation of lactic acid which ferments the milk into a yoghurt-like consistency that could be churned into butter. Ordinary butter is made from milk straight from milking.

Nowadays lacticc butter is made by adding lactic acid to the fresh milk to encourage it to ferment. I understand that it is far more popular in he north of England and Scotland than further south.

I suppose it is more expensive because there is more processing involved. Personally, I do not like lactic butter, preferring the straight 'cramery butter', but then I am a southerner.

My daughter maintains that butter alternatives should be avoided. “No dodgy fats and oils”. I agree with her. I just use the minimum.

Nothing can beat the taste of butter. Ever.

There is no substitute for butter. I took a dislike to margarine the moment I tasted it sometime in the 1940s/50s and I have used butter ever since.

Despite a lifetime of eating saturated fat, butter and cheese, when I had had, several MRI head scans last year, they all showed that the arteries etc in my head were almost entirely clear of fatty deposits.

I only use butter too, but can anyone tell me why lurpak is considered superior when it is so much more expensive?

We are being encouraged to stop using butter substitutes. They are full of chemicals.

Here are some alternatives to butter:

Olive oil: Great for sautéing and as a dressing for salads.
Coconut oil: Adds a subtle coconut flavor and works well in baking.

Avocado: Spread mashed avocado on toast or use it in place of butter in recipes.

Nut butters: Peanut, almond, or cashew butter can be spread on toast or used in cooking and baking.

Greek yogurt: Use as a creamy substitute in recipes or as a topping for baked potatoes.

Applesauce: Adds moisture and sweetness in baking recipes, especially in place of butter or oil.

Hummus: Spread on sandwiches or use as a dip for vegetables.

Mashed bananas: Use in baking to add moisture and sweetness, especially in muffins or quick breads.

These alternatives offer different flavors and textures while reducing saturated fat intake. Hope! you will find it helpful!

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Yeo Valley organic salted butter - delicious with or without anything else and no added nasties. Kept out of the fridge it is spreadable except in very cold weather. Can no longer abide “spreads” with their multiple additives.

I make my own spreadable butter which works very well, saves me money, reduces my dairy intake and means less plastic packaging. It makes lovely light sponges too.

I use Yeo Valley Organic Spreadable for baking, containing organic unsalted butter, organic rapeseed oil, etc No palm oil.

Yes, proper butter here as well. We keep it out of the fridge so it’s usually spreadable. Occasionally olive oil for dipping (we’ve a lovely lavender infused one at the moment), but usually rapeseed oil for cooking.

In my opinion there is and never will be an alternative to butter. Butter is good for you especially butter made with milk from grass fed cows. There is nothing like real butter on a slice of toast with jam.

Primrose53

Only the real thing for us now. Some of those horrible spreads are just one molecule away from plastic. 🤮🤮

We use butter for spreading.
We use olive oil or rapeseedoil for cooking.
I do use Flora for baking.
I agree that these artificial spreads contain many disgusting ingredients.

FoghornLeghorn

M&S Softer Spreading Butter is 100% butter. Nothing added. You can’t use substitute spreads on toast as their water content makes the bread soggy.

Will have to give that a try
Thanks.

M&S Softer Spreading Butter is 100% butter. Nothing added. You can’t use substitute spreads on toast as their water content makes the bread soggy.