— Diane Aandal

I don't use very much. I don't use palm oil at all. There are some Butters that have palm oil as a component. You know, when I started doing this when I went from the traditional pastry world to try to create a modern vegan pastry kitchen. There was no vegan butter. That was any good. Well, there was nothing there was margarine hydrogenated margarine and people weren't using coconut oil. So I was using oil, you know a nice organic. I like sunflower oil. I like grape seed oil and I like extra virgin olive oil. So that's what I recommend and when you're subbing from butter. when you're not using Dairy butter and you're going to an oil you use three quarters the amount because there's no that's all you have to use.