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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!

                      1. I'm interested in your search. My autistic grandson has just been put on a wheat free, dairy free, soy free diet. Been searching for a margarine substitute. Any help is very much appreciated!

                        4 Replies
                        1. re: Gramum

                          If I had to substitute I'd use a good virgin coconut oil. I made a banana mango bread using coconut oil instead of butter that turned out moist and delicious.

                          1. re: HLing

                            I second the use of extra virgin coconut oil. It is delicious and is nutritionally cleaner than the processed spreads mentioned.

                          2. re: Gramum

                            Thyroid Cancer patients need to be on a low iodine diet (LID) before their radiation treatment. I had to avoid all dairy, seafood, iodized salt and soy except lecithin. The Fleishmann's unsalted margarine was a blessing, it doesn't taste anything like butter, but it helped in cooking and on my special home baked bread and rolls. I could have wheat though, so some of the recipes for the LID wouldn't apply for him.

                            1. re: PrincessBakesALot

                              Curious. I underwent thyroid irradiation two years ago, and was given NO dietary restrictions prior to treatment. Turned out to be a waste of time since "they" still ended up taking out my thyroid. But there were no restrictions for me for the radiation therapy. Maybe different irradiation techniques? Maybe just different doctors?

                          3. i am in the exact same predicament! my son seems to be sensitive to everything i eat.

                            i suppose asking if anyone knows of a margarine that is corn-free in addition would be asking too much, eh? it's just that corn is a common allergen as well. anyone know if the earth balance margarines fit the bill?

                            update; i just looked at their website and earth balance has soy protein in it as well as corn.

                            1. I use ghee , while its not dairy free, its close. We are either allergic to the whey protein, the cassein or the lactose. Those are all in the milk solids part of butter. So I clarify and then solidify and I use it to bake and to cook with. In your case it may not work, check with doctor. Odds are in the hopes your daughter may outgrow some of these allergies they will want no exposure but works well for those like myself with secondary reactions to dairy.

                              1. EDIT: Never mind. The "dairy free" part didn't sink in. I withdraw my post. Good luck with your search.

                                1 Reply
                                1. re: Caroline1

                                  As an addendum to my post, does it have to be spreadable as opposed to "sprikle-able?" Have you tried original "Molly McButter" with the light blue cap? For me it has a very buttery flavor. When I was creating recipes for a fat free diet cookbook (I never finished) For example, a pretty good substitute for drawn butter to dip lobster or crab in can be approximated by mixing a bit of cornstarch with water, simmering to desided viscosity, then adding Molly McB to taste. Worked great for me.

                                  If you're not adverse to fat, it would also work if you brushed toast (or whatever) with some flavorless oil such as peanut, then sprinkled on the Molly McB.
                                  Just a thought...

                                2. Hello, it's finally here- a dairy free AND soy free margarine.....EARTH BALANCE has a new SOY FREE version of their yummy margarine!! Whole foods is where I found it locally to me...hope this helps and I can tell you I nearly did a clelbration dance when I spotted this on the shelf...it is brand new - like only a couple of weeks it's been out....enjoy!

                                  1. Nucoa Margarine (yellow tub, blue print) is BOTH DAIRY FREE AND SOY FREE (some of these replies are only one of the two requested for in the original post).
                                    It has decent flavor, does not burn, and it can be used for baking without destroying the receipe. Iit has soy lechthin but soy lecthin is an emulsifier with no soy protein structure in it... soy oil & lechthin are derived from high heat processing that brings up the components away from the soy protein.

                                    1. I wonder if coconut oil would work in its place? It's pretty solid under a certain room temperature. Also, some cakes do great subbing applesauce for the oil, if there's moistness enough from the other ingredients.

                                      1. http://www.veganbynature.net/
                                        Just saw this on the internet. Haven't looked for it in the store or tasted it.

                                        1. Hey there, dunno if you're still checking this thread, BUT earth balance has just come out with a product this year that i've been waiting for! They now have a dairy free and soy free natural buttery spread! There is some pea protein added as a binder so it's not for those who can't have peas/lentils. Oops, just noticed someone already posted that!!! Sorry!

                                          1. If you're still checking this thread, I would recommend a product called Spectrum Naturals Organic Shortening. It is mechanically pressed organic palm oil, and, while not exactly great for you, it's better than regular shortening and gives baked goods a good texture and a decent flavor when you can't use butter. It's sold mostly at health food stores, and very easy to use. Comes in a tub just like regular shortening.

                                            1. there is always good old lard. that is dairy and soy free. if made properly it is pretty much taste free, and is said to make the best baked goods. i'm told some people even use it as a spread on toast. and while it sounds nasty, tallow is just lard made with beef instead of pork.

                                              yes, i know... its not margarine.