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I know some margarines are vegan but not sure if they are all that great for you. My understanding is that the health concern with margarine is that it contains trans fat, which has been linked to cardiovascular disease and other serious health issues (see the link). Consumption of saturated fat (found in butter) is generally thought to be linked to ...


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The short answer is: they use oil bases that are solid at room temperature. Miyoko's creamery butter is based on coconut oil, which is solid at room temperature, and smart balance uses palm oil. Palm oil is probably the most common method, though there are serious questions about its environmental effects.


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Naturally, soy milk has the highest protein besides pea milk. Common soy milks: ^ Data compiled from Wisconsin (US) nutrition labels in 2020. ^ MyFitnessPal data from a blog, assumed per cup. There are also plant milks which seem to be emboldened with protein powder for 10 g per cup: One can also really ramp up their milk's protein with an immersion ...


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Similar to what Zenna answered earlier regarding the use of peanut butter, you can grind your own nut butters in the food processor. Almond butter, cashew butter, macadamia nut butter -- all are very creamy, spreadable and ''buttery''


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I don't know about vegan butter specifically, but tighter regulations about trans fats have been introduced recently in a lot of countries, which may answer your question. In the EU, since 2019, foods may not legally contain more than 2 grams of trans fats per 100 grams of total fat. (Complicated way of measuring it, but there you are.) https://ec.europa....


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