-=> Ben Collver wrote to Dave Drum <=-

 BC> Thanks for the recipe.

 BC> I did a quick search and found that margarine sometimes contains dairy
 BC> ingredients to make it taste more buttery.  Vegan butter, on the other
 BC> hand, is guaranteed to not contain any animal products.

 BC> https://veganoga.com/is-vegan-butter-margarine/

But it's still *not* butter. Butter is  a dairy product made from the 
fat and protein components of churned cream. It is a semi-solid emulsion 
at room temperature, consisting of approximately 80% butterfat. It is 
used at room temperature as a spread, melted as a condiment, and used 
as a fat in baking, sauce-making, pan frying, and other cooking 
procedures.

I've been involved with butter at all stages frompulling on Bossy's 
teats to make her give down her milk, to cranking the cream separator
and running the churn until I thought my young arm would fall off. To
eating the butter and cooking with it.

Calling a vegan product butter is as honest as the former guy claiming
he won the 2020 election.

Here's one of my all tie favourite things to do with real sweet creamery
butter:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Louis Gooey Butter Cake
 Categories: Cakes, Desserts
      Yield: 18 servings
 
MMMMM----------------------------CAKE---------------------------------
      3 tb (45 ml) milk; room temp
  1 3/4 ts (5 g) active dry yeast
      6 tb (85 g) unsalted butter; room
           - temp
      3 tb (45 g) sugar
      1 ts (5 g) kosher salt
      1 lg Egg
  1 3/4 c  (215 g) all-purpose flour

MMMMM--------------------------TOPPING-------------------------------
      3 tb + 1 ts (50 ml) light corn
           - syrup
  2 1/2 ts (10 ml) vanilla extract
     12 tb (170 g) unsalted butter;
           - room temp
  1 1/2 c  (300 g) sugar
    1/2 ts (3 g) kosher salt
      1 lg Egg
      1 c  + 3 tb (145 g) A-P flour
           Confectioners' sugar; for
           - sprinkling
 
  In a small bowl, mix milk with 2 tablespoons warm water.
  Add yeast and whisk gently until it dissolves. Mixture
  should foam slightly.
  
  Using an electric mixer with paddle attachment, cream
  butter, sugar and salt. Scrape down sides of bowl and
  beat in the egg. Alternately add flour and the milk
  mixture, scraping down sides of bowl between each
  addition. Beat dough on medium speed until it forms a
  smooth mass and pulls away from sides of bowl, 7 to 10
  minutes.
  
  Press dough into an ungreased 9" X 13" baking dish at
  least 2" deep. Cover dish with plastic wrap or clean tea
  towel, put in a warm place, and allow to rise until
  doubled, 2 1/2 to 3 hours.
  
  Set oven @ 350-#F/175-#C.
  
  TO PREPARE TOPPING, in a small bowl, mix corn syrup with
  2 tablespoons water and the vanilla. Using an electric
  mixer with paddle attachment, cream butter, sugar and
  salt until light and fluffy, 5 to 7 minutes. Scrape down
  sides of bowl and beat in the egg. Alternately add flour
  and corn syrup mixture, scraping down sides of bowl
  between each addition.
  
  Spoon topping in large dollops over risen cake and use a
  spatula to gently spread it in an even layer. Bake for
  35 to 45 minutes; cake will rise and fall in waves and
  have a golden brown top, but will still be liquid in
  center when done. Allow to cool in pan before sprinkling
  with confectioners' sugar for serving.
  
  By Melissa Clark
  
  Yield: 16 to 20 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... As for butter versus margarine, I trust cows more than chemists.
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