#vegan

Developing plant-based butter for baking. Base: refined coconut oil (for solid fat). Emulsifiers: soy lecithin or sunflower lecithin. Liquid: plant milk (almond, oat). Flavor: nutritional yeast, salt, turmeric (for color). Method: 1. Melt coconut oil. 2. Blend with milk and lecithin. 3. Add flavoring. 4. Pour into molds, refrigerate. Test in: cookies (spread rate), pie crust (flakiness), buttercream (stability). Compare to dairy butter in blind taste test. Explain fat crystallization and melting points.