I was DEVASTATED to learn about what happened to Miyoko’s vegan dairy products. Thank you to the Tammy at Vaca’s Creamery for bringing me up to speed. I didn’t know! I just slowly saw Miyoko’s butter disappear from store shelves.

The creator and founder of Miyoko’s Creamery was pushed out by her board of directors and then tried to rebuy her business at auction, only to lose out to a competitor.

This has been our go-to butter for years. Creamy, cultured and something that behaves so much like the butter from my childhood in Wisconsin that our non-vegan guests for Thanksgiving never missed out on taste.

Yes, there are other vegan butters out there, but things like seed-oils and stabilizers inevitably make their way in…

Miyoko Schinner, the founder of Miyoko’s Creamery, knows her way around a vegan kitchen. You can tell she’s tuning into the chemistry of the food and making subtle adjustments to craft butter and cheeses that delight the senses. We’ll be paying attention to what she does next…

Follow her YouTube and Instagram channels… and check out her fantastic cookbooks to show support for this trailblazer of the vegan food movement.

~ Laurie

Read the VegNews article here:

https://vegnews.com/miyokos-creamery-new-ownership

Ps. Don’t fret if Miyoko’s butter is a staple in your home. She’s releasing the original recipe and even has a tutorial on how to make it :)

Stay tuned and I’ll let you know how it goes when I try it!

Normally I would not recommend this amount of butter and sugar to anyone, but during the late Autumn months, our bodies are in the unique position of preparing for the coldness and conditions of winter… so a little fat and sugar is not so bad. You can always substitute coconut oil for the butter and coconut sugar for the white sugar to make this a little less of a guilty pleasure.

Ingredients:

4 large sweet potatoes or yams
dash of sea salt
butter or coconut oil (enough for each layer of your casserole). We like to use Miyoko’s brand vegan butter.
brown or white sugar or coconut sugar for a lower glycemic index (1/2 cup approximately or to taste)

Peel and slice your sweet potatoes or yams and start to layer in a casserole dish. With each layer, put an ample amount of butter or coconut oil and a sprinkling of sugar. The potatoes are naturally sweet, so if you’re sensitive to sugars, you can always use less or none at all.

Layer up until you reach almost the top of the casserole dish. While cooking, the butter or oil should fully soak the potatoes and offer a place for them to simmer. Sugar mixed with cinnamon or spices can be added after baking.

Cook at 375 degrees F until the potatoes are soft and the sugar is slightly caramelized at the top, checking every 10 minutes.

Once out of the oven, let the casserole rest for 5-10 minutes before enjoying warm.