It all depends... There are so many "chemistry" variables.
One example of when it stays the same is when you're substituting vegan shortening or coconut oil for butter. Tip: coconut oil is solid at room temperature and is very good in baked products such as pie crust and biscuits.
There are so many free vegan websites with recipes, that it's easy not to "reinvent the wheel."
You are worth it!
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