{"id":1060,"date":"2025-03-18T17:40:41","date_gmt":"2025-03-18T09:40:41","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/18\/i-love-butter-and-this-dairy-free-butter-is-my-new-favorite-fridge-staple\/"},"modified":"2025-03-18T17:40:41","modified_gmt":"2025-03-18T09:40:41","slug":"i-love-butter-and-this-dairy-free-butter-is-my-new-favorite-fridge-staple","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/18\/i-love-butter-and-this-dairy-free-butter-is-my-new-favorite-fridge-staple\/","title":{"rendered":"I Love Butter, and This Dairy-Free Butter Is My New Favorite Fridge Staple"},"content":{"rendered":"

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I have a few mantras that guide me through my life. \u201cA long walk can fix anything.\u201d \u201cIf they wanted to, they would.\u201d \u201cThere is no such thing as enough garlic.\u201d\n<\/p>\n

That last one may be my most controversial because garlic can be a polarizing flavor. Some people don\u2019t love garlic as much as I do. Or maybe they are just afraid to smell like garlic. (I am Italian, therefore I do not share this fear.) But one thing is for certain. No matter what you think about how much garlic is \u201cenough garlic,\u201d no one is turning down garlic bread when it hits the table. Not a single person.\n<\/p>\n

If you are one of the many people who have opted, either by choice or for health reasons, to forgo dairy products, you may think that garlic bread is a delicious side dish that is off-limits to you. That\u2019s because you haven\u2019t tried Miyoko’s Creamery Oat Milk Garlic Parm Butter.\n<\/p>\n

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Simply Recipes \/ Miyokos<\/p>\n

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Miyoko’s Oat Milk Garlic Parm Butter<\/h3>\n
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  • Price: <\/strong>$4.99 for 6 ounces<\/li>\n
  • Why I Love It: <\/strong>This dairy-free butter tastes like actual from-the-cow butter. The garlic Parmesan flavor is a crowd-pleaser. It’s delicious on toast but would be great with roasted potatoes, salmon, and popcorn, too.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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    Why I Love Miyoko’s Garlic Parm Butter <\/span> <\/h2>\n

    Miyoko’s butter is generally one of my favorite dairy-free fridge staples because its butter always tastes like butter. Not kind of like butter, not a little like butter, not \u201cif you close your eyes and stop thinking about what real butter tastes like, this is close,\u201d but actual from-the-cow butter. So when I was sent some to test for our Grocery Awards, I was excited to see how the brand would incorporate my beloved garlic Parm flavoring into its already delicious butter recipe.\n<\/p>\n

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    How I Use Miyoko’s Garlic Parm Butter <\/span> <\/h2>\n

    When melted into a slice of sourdough toast, this butter is divine. You get a light Parmesan and garlic flavor, which makes it something I think most garlic butter lovers would enjoy, regardless of your garlic tolerance level. I could stand it being even MORE garlic-y, but I have long accepted that my taste in garlic is not the norm and to rewire my expectations. Long story short: This garlic-y butter is designed to be a crowd-pleaser.\n<\/p>\n

    While I usually enjoy mine on my morning toast, I could see someone tossing roasted potatoes in it, or cooking some salmon in it, or coating some popcorn with it if you are really feeling wild. The possibilities are endless, just like the amount of garlic I can consume.\n<\/p>\n

    To learn more about our approach to product recommendations, see HERE.<\/em><\/sub>\n<\/p>\n<\/div>\n

    #Love #Butter #DairyFree #Butter #Favorite #Fridge #Staple<\/p>\n","protected":false},"excerpt":{"rendered":"

    I have a few mantras that guide me through my life. \u201cA long walk can fix anything.\u201d \u201cIf they wanted to, they would.\u201d \u201cThere is no such thing as enough garlic.\u201d That last one may be my most controversial because garlic can be a polarizing flavor. Some people don\u2019t love garlic as much as I […]<\/p>\n","protected":false},"author":1,"featured_media":1061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[232,841,211,597,577,811],"class_list":["post-1060","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-butter","tag-dairyfree","tag-favorite","tag-fridge","tag-love","tag-staple"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1060"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1060\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1061"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}