It cooks like butter, because it behaves like butter.
Monty’s swaps 1:1 for dairy butter in anything: it melts, browns, and bakes. Three places to start, from a hot waffle iron to a five-minute tartine.
Breakfast · Uses Oat Butter
Brown-Butter Oat Waffles
- Monty’s Oat Butter 6 tbsp, divided
- All-purpose flour 2 cups
- Baking powder 1 tbsp
- Sea salt ½ tsp
- Oat milk 1¾ cups
- Maple syrup 2 tbsp, plus more
- Melt 4 tbsp Oat Butter in a small pan over medium heat and let it go a shade past melted, until it browns and smells toasty, just like dairy butter.
- Whisk the dry ingredients, then stir in the oat milk, syrup, and browned butter until just combined.
- Cook in a hot waffle iron until deep golden. Serve with the remaining Oat Butter melting on top.
Five Minutes · Uses Cultured Cashew Butter
Fig & Cultured Butter Tartine
- Monty’s Cultured Cashew Butter generous
- Good bread 2 thick slices
- Fresh figs 3–4, torn
- Flaky salt & honey to finish
- Toast the bread hard; you want structure under the schmear.
- While it’s hot, spread the Cultured Butter thick so the edges just start to melt.
- Top with torn figs, flaky salt, and a thread of honey. The tang of the cultured butter against the figs is the whole dish.
The Classic · Uses Scallion Cream Cheese
The Scallion Schmear Bagel
- Monty’s Scallion Cream Cheese no restraint
- A proper bagel halved
- Shallot 1 small, shaved thin
- Red wine vinegar 2 tbsp
- Cucumber, dill, cracked pepper to top
- Toss the shaved shallot with the vinegar and a pinch of salt; let it sit while the bagel toasts.
- Schmear both halves thick; Monty’s is dense enough to hold a swirl, so let it.
- Top with cucumber, the quick-pickled shallots, dill, and pepper.