What is the best substitute for butter?

Answer 1

For Baking

General notes: Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.

• applesauce (Applesauce can replace up to ¾ of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.) OR
• pureed Prunes (Pureed prunes can replace up to ¾ of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.) OR
• apple butter (Apple butter can replace up to ¾ of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.) OR
• fruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.) OR
• bananas (mashed) (Substitute measure for measure.) OR
• omit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.
• oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)

There are plenty of substitute options out there. Many companies make faux-butter or faux-margarine spreads / poducts. These dairy immitations are commonly made from rice, soy, almond, or cashews milk that goes through the same process as animal's milk originally does to become butter or margarine, yet these products are totally vegen.

EVOO! Extra virgin olive oil is my fav
Depends on the recipe but there are many options from vegan margarine (I love a type of margarine that is extracted from coconut, I forget the name at the moment but there are others if you aren't looking for a sweet taste that are more normal.) to any regular vegetable oil or oil.

Answer 2

Your best choice would be butter.

More information:

Natural lard that has not been partially hydrogenated is a good substitute for butter, particularly for flaky pastries. A neutral tasting oil such as canola oil can be used in some recipes, such as muffins and many cookie recipes. Olive oil is an excellent choice for savory quick breads.

Although many recipes list margarine or shortenings (especially butter-flavored shortening,) these are no longer considered healthy choices because they are made with partially hydrogenated oils.

Answer 3

No kind of butter can be used for vegans, because butter is made from milk, which is produced by cows. Vegans can use some types of margarine, but one must read the list of ingredients to avoid whey, which is also a milk product.

Answer 4

mayo