— Mitch Miglis

So I actually love miko. It makes a wonderful butter that I've used for a long time. It's probably one of my favorites out of those. But, um, you know, there's a cashew version and I think there's actually a coconut as well too. Um, and you know, you're kind of getting different evils of different kinds, right? So, um, like if you're a hundred percent vegan on that, uh, those, you know, are great things, but you can also go with the, the palm oil versions, um, from a lot of the different makers out there. Um, I, I liked Miko because, you know, when she first formulated it, it was pretty clean. I liked the kind of cashew version that she did out of that as well too. Um, it doesn't taste like exactly like a butter, um, but it worked well. I will sometimes make my own as well, so if you've taken the Plants Pro course or the plants plus, like if you took the Plants Pro in the past, we have a Plants Plus that's updated that, and it has my vegan butter recipe in there as well. Um, but it does use a coconut oil in there too. So, um, if you're trying to avoid the oil, that's gonna be a little bit harder. Um, you know, doing a traditional butter like substance that you would do like on a spread on toast or something like that. Now there are other things that you can do as a replacement for that, but they're going to be pretty heavily flavored in one way or another. It's actually one of the reasons I like the cashew butter because it has more cashews for Kappa than anything else, like where a lot of the other ones are more oil. Um, so yeah, it's kind of, you know, you kinda have to pick, uh, pick your battles on that one. Um, if you're going to be doing vegan butter, not to say that you have to do vegan butter, but um, you know, pick what the cleanest one, the cleanest label that you find for yourself and what works best for you. Um, and remember that the amount, like the amount of something that's in your ingredient list will always, if there's more of it, it'll always be at the top. So, um, on that example for the cashew butter, you'll find more cashews than anything else. Then you'll see oil as a secondary ingredient, where some of them, I'll start with Palm Mole will be the very first ingredient as well too.