Butter substitutes

Butter, a component believed to be indispensable in certain preparations, can be well replaced with other ingredients that are ethically more respectful and undoubtedly healthier for the body .

Depending on the origin, the butter is used in several recipes, both sweet and savory; it is especially the culinary traditions of the north of Italy that see the candid fat derived from milk go and squeeze in between canapés, pastas (pizzocheri, buttered pasta), ravioli (agnolotti or butter and sage spinach ravioli), potato gnocchi, spatzle, canederli, crepes, risottos; béchamel and various sauces; biscuits, frollini, cup cake, spoon and cream desserts and pies.

If you talk to some cook who loves the recipes of the past, perhaps he will be horrified by the thought of seeing the butter replaced with other ingredients, but if instead you rely on some notion of light and innovative cooking technique, you will also learn - and yours line! - to appreciate butter substitutes . Here are the main ones.

Veg butter for sweet and savory

Butter substitutes in appetizers

If you think of the classic salmon and butter canapés (or vegan salmon substitute!) You can prepare a creamy vegan mayonnaise-like sauce with rice milk and vegetable oil as a base; if instead you wish to stuff vegetable rolls, like zucchini, you can use chickpeas blended with a little garlic, extra virgin olive oil and Taggiasca olives.

If you still like delicate creams, try blending sunflower or pumpkin seeds, previously soaked in a little water.

Butter substitutes in fresh pasta dishes, gnocchi, crepes

Here you go on the safe side, extra virgin olive oil. Do not forget that it is also excellent for making béchamel and that it is always better to use it raw, at the end of cooking.

Sweet and savory vegan shortbread, recipes

Butter substitutes in risotto

The risotto usually calls the butter the last five minutes, when it is time to whisk: do not worry, even here you can use extra virgin olive oil and cheese, if you are not vegan.

Otherwise you can make a culture about the preparation of vegetable butters: an excellent alternative butter is the almond-based vegetable butter, whose cream is obtained by blending almonds without peel with a good mixer for about 7/8 minutes.

In the same way you can prepare creams of hazelnuts, cashews or Brazilian or macadamia nuts and finally tahin, the sesame cream. You can use the same to season pasta, gnocchi and ravioli.

Butter substitutes in desserts

Here the subject becomes more varied: to make desserts without butter you can use

> a ripe avocado to give body to chocolate creams,

> extra virgin olive oil, sunflower oil, rice oil for cakes and tarts or even for those who want to take away the whim of a sweet, but have high cholesterol.

> for those who are not vegan, also ricotta and yogurt ;

> heavier, cocoa butter and coconut oil .

And if you still want to continue using it, at least limit the doses!