What if the butter on your toast or the oil in your stir-fry came from mushrooms, methane, or even sawdust? In this episode of Let’s Talk Vegan, host Michael Princeton explores the cutting-edge world of alternative fats—the innovative, sustainable replacements for palm oil, cocoa butter, and dairy fats.From startups turning greenhouse gases into creamy plant-based butter, to fungi-based fats that replicate the rich flavors of meat, this is a glimpse into the future of cooking. Discover how climate change is reshaping the food system, and how these groundbreaking fats could transform vegan cooking and the planet.🌱 If you're passionate about sustainability, plant-based innovation, and the future of food, you won’t want to miss this.🎧 Listen now and join the vegan fat revolution—because the future is delicious.

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