I Love Butter, and This Dairy-Free Butter Is My New Favorite Fridge Staple

I have a few mantras that guide me through my life. “A long walk can fix anything.” “If they wanted to, they would.” “There is no such thing as enough garlic.”

That last one may be my most controversial because garlic can be a polarizing flavor. Some people don’t 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 “enough garlic,” no one is turning down garlic bread when it hits the table. Not a single person.

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’s because you haven’t tried Miyoko's Creamery Oat Milk Garlic Parm Butter.

Why I Love Miyoko's Garlic Parm Butter

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 “if you close your eyes and stop thinking about what real butter tastes like, this is close,” 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.

How I Use Miyoko's Garlic Parm Butter

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.

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.

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