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I'm looking to find a pareve (non-dairy, non-meat) substitute for butter which lends a similar flavour and mouthfeel for baking. I would be using it to make something along the lines of a brioche (French, not the so-called American version).

Does anyone have any suggestions?

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The classic substitute is margarine.

Most brands are vegan, which would meet your non-dairy /non-meat requirements.

As far as taste and mouthfeel goes, I suggest either trying out a few brands or checking some vegan blogs from your country or region, there is a difference between brands but some are reported to be remarkably close - whatever that means.

  • The problem is that most margarines with which I have experience don't lend the same mouthfeel and have significantly different flavours from butter (understandably) – NoahM Feb 18 '16 at 22:24
  • No problem, pareve-certified margarine options (many have dairy certification, if you can believe it) are few and far between in my area (near Boston, MA) – NoahM Feb 18 '16 at 22:28
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    @NoahM yes, margarines taste differently. However, they are the best try by decades of food science to replicate the taste of butter. If there is a way to get closer to butter taste, humanity has not found it yet. – rumtscho Feb 19 '16 at 6:55
  • @NoahM I think many have butter/milk derivatives in them to "improve" the flavour, while keeping the (saturated) fat down. Also I'm no expert - not by a long shot - but if a process line was used for a dairy product could it then make a dairy-free product under kosher rules? – Chris H Feb 19 '16 at 7:53

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