Recipes

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.

Golden waffles topped with melting Monty's Oat Butter
Breakfast · Uses Oat Butter

Brown-Butter Oat Waffles

Serves 425 minutes
  • 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
  1. 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.
  2. Whisk the dry ingredients, then stir in the oat milk, syrup, and browned butter until just combined.
  3. Cook in a hot waffle iron until deep golden. Serve with the remaining Oat Butter melting on top.
Fig and cultured butter tartine on rustic bread
Five Minutes · Uses Cultured Cashew Butter

Fig & Cultured Butter Tartine

Serves 25 minutes
  • Monty’s Cultured Cashew Butter generous
  • Good bread 2 thick slices
  • Fresh figs 3–4, torn
  • Flaky salt & honey to finish
  1. Toast the bread hard; you want structure under the schmear.
  2. While it’s hot, spread the Cultured Butter thick so the edges just start to melt.
  3. Top with torn figs, flaky salt, and a thread of honey. The tang of the cultured butter against the figs is the whole dish.
A bagel with a thick swirl of Monty's cream cheese
The Classic · Uses Scallion Cream Cheese

The Scallion Schmear Bagel

Serves 110 minutes
  • 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
  1. Toss the shaved shallot with the vinegar and a pinch of salt; let it sit while the bagel toasts.
  2. Schmear both halves thick; Monty’s is dense enough to hold a swirl, so let it.
  3. Top with cucumber, the quick-pickled shallots, dill, and pepper.
Your Turn

Swap it 1:1 for butter. See if anyone notices.

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