— Monica Armour

You can't I'm sorry and you know butter you have to think about why you have to understand the functionality of rest of ingredients. They're there for a reason Beyond flavor. And this is again another reason that essential vegan desserts is such an outstanding course because we're there is a lot of information on the functionality of these ingredients. So the fat and let's call butter and oil whether they're Whether the butter is vegan or not and oil are both fats and they're in yeast spread for a few reasons it tenderizes. the bread It makes it last longer it the fat coats the gluten so the bread isn't tough and that's why that's there in terms of. Replacing butter and eggs in cake that require creaming you can cream. using a vegan sweetener both liquid or granulated and there are many different kinds of egg replacers that you can use. I'm going to repeat what I said earlier. There is no one size fits all there's flax and chia gel. There's aquafaba. There's apple sauce some people use applesauce. And Commercial egg replacer but you a cake recipe that is asking for five eggs is not a recipe that can be veganized. Someone else may something say something different about that, but I'm quite clear about that, you know today there are such good reliable recipes. That are already vegan. You don't have to reinvent the wheel. This is quite different from 25 years ago when I left the traditional Pastry kitchen to create a modern vegan pastry kitchen.