We tasted 10 vegan butters in the name of science.
I was given a push in this direction when I spoke to Aidan Altman, co-founder of the plant-based startup Fora Foods. Fora is currently only available to restaurateurs, but it’s poised to become more readily available this spring. The first time I saw the ingredient list , I was struck by the even balance of fats and emulsifiers, liquids and solids. It’s a suitable option for those who are looking to avoid palm oil, while being free of nuts, soy, and other major allergens.
Even though Fora butter came out the clear winner in the pastry contest, I was still pretty happy with the croissants made with Miyoko’s, Om Sweet Home, and Earth Balance. Miyoko’s butter gave the least airy, pillowy result, but they were nicely flaky. My Om Sweet Home croissants rose high and had a beautiful, honeycomb interior, but they were the least flaky of the batches. The Earth Balance croissants had the layers and flavor I wanted, but their interiors were denser than the others.
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