Hi Frank! It depends on what you're making! If you're making a recipe that calls for melted butter, sure! If the recipe calls for butter in a solid form, this is trickier — if it's just a tablespoon or so it'll likely be OK, but if it's a substantial amount of butter it's best to use a solid fat. For some ideas, check out our How to bake dairy-free article. We hope this can help and happy baking! 

• Reply