morwen: (Default)
[personal profile] morwen
dear lazyweb,

please recommend a good non-dairy baking margarine

thanks,
[livejournal.com profile] abigailb

Date: 2008-07-26 05:33 pm (UTC)
From: [identity profile] friend-of-tofu.livejournal.com
Pure Sunflower.

How hard do you want the margarine, tho? If you need something like hard butter, Trex cooking fat is a common kosher option and is vegan, altho it doesn not taste buttery at all.

Date: 2008-07-26 08:27 pm (UTC)
From: [identity profile] abigailb.livejournal.com
It will be for flapjacks. I think I will try that, see how it comes out.

Date: 2008-07-28 11:45 am (UTC)
ext_40378: (Default)
From: [identity profile] skibbley.livejournal.com
Agreed. Pure works for me.

Date: 2008-07-26 08:58 pm (UTC)
From: [identity profile] cyniborg.livejournal.com
agreed.

pure sunflower' and 'pure soya' should both be suitable butter alternatives for non-dairy flapjacks- i often bake using them :)

Date: 2008-07-27 02:34 am (UTC)
From: [identity profile] abigailb.livejournal.com
Ta. Will let you (well, livejournal) know how they turn out. :)

Date: 2008-07-27 12:02 am (UTC)
From: [identity profile] merlina.livejournal.com
Tomor margarine is what vegans commonly used and would be better for flapjack i think - it's designed to be a butter 'replacement'
(find it in big supermarkets, especially those in Jewish areas)

Trex is more designed to be a lard replacement and used in pastry

Date: 2008-07-27 02:35 am (UTC)
From: [identity profile] abigailb.livejournal.com
Apparently I live 5 minutes from the largest Hasidic Jewish community in Europe, so this may be possible...

Date: 2008-07-27 09:00 am (UTC)
shermarama: (Default)
From: [personal profile] shermarama
The cheese-shaped hats are fabulous.

Date: 2008-07-27 02:29 am (UTC)
From: [identity profile] psych0naut.livejournal.com
Isn't margarine by definition non-dairy?

Date: 2008-07-27 02:33 am (UTC)
From: [identity profile] abigailb.livejournal.com
Most margarine-type things appear to have (small) quantities of buttermilk mixed in.

Date: 2008-07-27 06:33 pm (UTC)
From: [identity profile] squirmelia.livejournal.com
I agree with the recommendations for Pure. I have cooked flapjacks using it in the past - the Soya version, I think. It's fairly easy to get hold of at least.

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Abigail Brady

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