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Margarine: soy-free & dairy-free

I'm in hot pursuit of a soy-free, dairy-free margarine (it also has to be egg-free but I haven't seen egg on the ingredients list before for margarine). Any suggestions? Thanks in advance!

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  1. How do you plan to use it? I guess what I'm trying to get at is, does it need to be margarine? If you'll be baking you might try a solid, trans-fat-free shortening. For cooking (e.g., sauteing), any oil will do. If you want/need a table spread, does it need to be a butter substitute, or will something like jam or nut butter work?

    10 Replies
    1. re: Erika L

      I need to bake some cakes for a party that are egg/soy/dairy-free, and I found some recipes on another post that fit except for the margarine part. Crisco, for example, would be perfect EXCEPT that it contains soybean oil... Soy seems to be in nearly everything! Argh.

      Any help you can offer would be most appreciated. I'm on this diet because I'm nursing my infant daughter and she has allergic reactions to egg/soy/dairy, so my diet has been drastically altered and will be for at least a year. Thanks!!

      1. re: mgb9107

        If you're willing to consider another recipe, there's one that I've used for years that's called crazy chocolate cake, 1-2-3-4 chocolate cake, and a bunch of other names I can't think of at the moment. It's moist, chocolate-y, and easy to make (in fact, pretty much fool proof). The leavening is vinegar and baking soda; the moisture is oil, so you can choose a bland, non-soy oil such as canola, corn, etc.

        3 c flour
        2/3 c cocoa
        2 tsp baking soda
        2 c sugar

        Dry-whisk in a large bowl, make a well and add:

        2 c cold water
        1/2 c + 2 Tbsp oil
        1 Tbsp vanilla
        2 Tbsp plain white vinegar

        Beat well; smash large lumps against the side of the bowl, small lumps OK. Pour into prepared 13x9, two 9" rounds, or 24 cupcake tins. Bake at 350; cakes will take about 25 - 30 min, cupcakes will take 18 - 22 minutes.

        I've also seen recipes that use applesauce to bind and moisten; IMHO, those cakes are dense, like quick breads (e.g., banana bread) rather than light and airy, like a layer cake.

        Good luck!

        1. re: Erika L

          Erika, was wondering if you could elaborate...I might be reading the recipe wrong...

          On the second set of directions (dry-whisking in a large bowl), what is the 1/2 c + 2 Tbsp oil?

          2 c cold water
          1/2 c + 2 Tbsp oil
          1 Tbsp vanilla
          2 Tbsp plain white vinegar

          I understand the oil part, but can't seem to figure out what 1/2 c is.

          Your assistance is much appreciated.

          1. re: aokindc

            The amount of oil is "1/2 c + 2 Tbsp"

            Good suggestion -- crazy cake is delicious!

            1. re: aokindc

              1/2 c means 1/2 cup, so the total amount of oil is 1/2 cup plus 2 tablespoons.

              1. re: aokindc

                I make this cake all the time and people love it. For a completely vegan affair, I make a buttercream frosting out of earth balance shortening, which I am pretty sure is soy free.

                Vegans and non-vegans alike love it.:)

            2. re: mgb9107

              I'd search for vegan cakes made with oils. There are some really fabulous ones out there.

            3. re: Erika L

              My grandson is allergic to both dairy and soy. He is coming for Christmas, and I want to make cookies he can eat. All of my traditional recipes call for butter or margarine. I checked the Crisco, it has soy. So, I am looking for margarines that are both dairy and soy free.

              1. re: luvslemons

                Earth Balance is a vegan (dairy free) company with a soy free product that tastes great too: http://mjr.earthbalancenatural.com/ea...
                It is also sold in tubs
                Their website has a "store locator" to see who sells this near you

                1. re: luvslemons

                  Good grief! I just looked at the date on this thread. I answered it 5 years ago!!!! <sigh>

              2. Mother's Margerine might fit the bill, but I heard they may have switched to soybean oil.

                Worth a try to see if you can find it.

                1. The following is from a post on a milk allergy blogspot (not sure of the date)...

                  ""Fleishmann's Light" has no dairy and soy and sometimes is sold at Safeway, but it is hard to find.

                  The Kosher For Passover version of Mother's Margarine (and Migdal brand) are soy and dairy free (you can buy it at a kosher deli or at www.kosher.com This website also sells Fleishmann's Light.)"

                  1. I think both fleischmans and mazola make a corn based dairy free margarine - they should have a little U with a circle around it - with no D dairy near will mean it is kosher and dairy free

                    1. I had the same issue while nursing my daughter and was on the elimination diet for four months. For baking, I used Fleischmann's margarine. It does contain soy lecithin, but my nutritionist told me that soy lecithin (an emulsifier) and soy oil are safe for the elimination diet. Our little ones are allergic to soy protein, and neither the oil nor the emulsifier contain the protein component of the soybean. For spreadable margarine, I used Smart Balance Regular with Flax Oil. Buy only the package with two small tubs and read the labels very carefully -- some of the Smart Balance products do contain soy protein, but this particular one does not. Good luck!