This Butter Is Plant-Based, Dairy-Free And Tastes Just Like Salted Butter
We tried it and here's our verdict
As an unabashed butter lover, I am by nature skeptical of any substitutes. Why mess with a good thing? In this frame of mind, I received a little package that contained three bars of Saganà Coconut Spread to personally sample.
What is it?
Saganà Coconut Spread is a plant-based, dairy-free butter made from 81% pure, non-hydrogenated coconut oil, water, and salt. Coconut oil, of course, is a superfood that provides many health benefits: for example, it promotes good digestion, improves metabolic health, lowers the risk of heart disease, aids in weight loss. Unlike other plant-based spreads, this product does not contain vegetable oil and is non-hydrogenated, with zero trans fat. Hydrogenated vegetable oil undergoes processing to enhance its taste, texture, and shelf life, and this is the process that forms trans fats, which are bad for the health. We also like the fact that this butter is a proudly Pinoy product.
How it stacks against 'real' butter.
Saganà has a delicious, creamy taste that's very close to my favorite salted butter, with barely a hint of coconut (in fact, my family didn’t even notice). The cynic in me had me testing it out in many different ways. I soon discovered that it's delicious on warm sourdough where it melts in little buttery pockets. It's great melted over popcorn. It produces creamy scrambled eggs with a hint of nuttiness. It’s mild saltiness brings out the sweetness of breakfast muffins And though I haven’t tried baking with it, I have tasted blueberry muffins baked with this butter that were fantastic. We’re not surprised that it has passed Swiss-European Union quality, food safety and hygiene standards, which is a big thing.
The verdict? This is a really great product for vegans who miss the taste of butter, or for anyone who wants to cook and eat healthier. It has the consistency and flavor of table butter, and can be used as a spread, or for cooking and baking. Substitute 1:1 in any recipe that calls for butter, and no one will be the wiser. Why don’t you try it yourself and tell us what you think?