Nothing in the dairy aisle was good enough. So Lauren made it herself.

A Note From Our Founder

I started Monty’s in my own kitchen because nothing in the plant-based dairy aisle was up to my standards.

I love butter. Real, cultured, European-style butter, the kind that makes everything it touches better. When I stopped eating dairy, I couldn’t accept that the alternative was a paragraph of ingredients held together with gums and seed oils.

So I went back to the original recipe: real ingredients, salt, and time. Everything we make starts with organic oats or cashews, gets cultured slowly for real depth of flavor, and ends there.

If it isn’t something I’d serve at my own table, it doesn’t leave the kitchen.