Miyoko’s Creamery Introduces New Oat Milk Butter in 2 Distinctive Flavors – vegconomist

Miyoko’s Creamery has announced the release of two new flavors of its Oat Milk Butter: Garlic Parm and Cinnamon Brown Sugar. The new Oat Milk Butter flavors are designed to appeal to both dairy and non-dairy consumers, maintaining the brand’s tradition of using simple ingredients and traditional creamery methods.

These new products are Miyoko’s first since the late 2023 launch of its range of plant milk cheese spreads. The Garlic Parm and Cinnamon Brown Sugar Oat Milk Butters offer a nut-free alternative to traditional butter, made with organic cultured whole grain oat milk, organic sunflower and coconut oil, and natural flavors, herbs, and spices. 

Miyoko’s Creamery, founded by Miyoko Schinner, is now headed by Stuart Kronauge, appointed CEO after Schinner stepped down in February 2023 as part of a strategy to bring in further leadership experience in scaling food companies. 

Other key players in vegan butter

In the North American market, nearly all major vegan butter brands, such as Earth Balance, Country Crock, I Can’t Believe It’s Not Butter!, Pure Blends, and Flora, rely on plant oil blends as their base.

However, some companies are pioneering more innovative ingredients. Miyoko’s Creamery stands out as the only brand using cultured oat milk in the US. WayFare Foods uses butter beans as the base for its plant-based butter, while Forager Project utilizes cultured cashew milk.

Capturing nostalgia in new flavors

“As we continue to innovate new dairy-free varieties, we’re thrilled to introduce our Garlic Parm and Cinnamon Brown Sugar Oat Milk Butters. With these fresh additions, we want to capture the simple joy and nostalgia of that first bite consumers experience when they crunch into warm toast topped with savory butter,” stated Kronauge. 

The company’s new oat milk butter options are now available at Whole Foods and will launch in Kroger at a later date.