None obviously, but I think the key here is that butter contains protiens and milk fats that are tough to replicate using non dairy ingredients, unless you are

None obviously, but I think the key here is that butter contains protiens and milk fats that are tough to replicate using non dairy ingredients, unless you are of course making margarine. I'd imagine aquafaba's unique properties allow you to build "butter" around its structure to simulate the dairy ingredient we are familiar with. It's not just a 1-1 egg substitute.