Let’s start with the bad news. There is absolutely nothing on this earth that can truly replace butter. Not the most extra-virginal olive oil, not the most convincingly golden popcorn topping, not even the most optimistically branded substitute spread. If it’s not butter then yes, I can believe it’s not butter. But if you’ve just flipped open the butter door to find yourself staring into the void, don’t despair. With some clever substitution techniques, you’ll be baking, sautéing, or slathering toast without a stick in sight.
Butter, like most good things in life, is an emulsion. Agitate cream enough, and the tiny droplets of butterfat will come together, separating from the watery buttermilk. The result is mostly butterfat, but not all. Butter is typically 15 to 30 percent water, with milk proteins working as an emulsifier (more on these later).
from Food52 https://food52.com/blog/25598-best-butter-substitutes
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