I find it’s all pretty much the same but I don’t cook much butter heavy stuff, I make so.e mean compound butters for pastas though. Basil pistachio is the best, get your whatever vegan butter out of the fridge if you keep it there and soften it down, throe some basil, some pistachios, some lemon zest and juice, salt and pepper and then blast it in a food processor and gradually add the butter. It should be a relatively even texture. Toast some mushies, fry some shallots, blast a quick deglaze on em and then add the noodles with about an ounce or so of starch water from your noodle pot, cut the heat from the pan, add the noodles and compound butter at the same time and get em coated in it. It’s great. It also freezes good so you can make lil one portion discs if you put it in the fridge over night wrapped up in plastic in a tube shape, then you can slice it, rewrap and freeze.
I find it’s all pretty much the same but I don’t cook much butter heavy stuff, I make so.e mean compound butters for pastas though. Basil pistachio is the best, get your whatever vegan butter out of the fridge if you keep it there and soften it down, throe some basil, some pistachios, some lemon zest and juice, salt and pepper and then blast it in a food processor and gradually add the butter. It should be a relatively even texture. Toast some mushies, fry some shallots, blast a quick deglaze on em and then add the noodles with about an ounce or so of starch water from your noodle pot, cut the heat from the pan, add the noodles and compound butter at the same time and get em coated in it. It’s great. It also freezes good so you can make lil one portion discs if you put it in the fridge over night wrapped up in plastic in a tube shape, then you can slice it, rewrap and freeze.