3

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?

Improve this question

1 Answer 1

Reset to default
2

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.

Improve this answer
4
  • 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, 2016 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, 2016 at 22:28
  • 1
    @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, 2016 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, 2016 at 7:53

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.