Cooking & Baking
Related: About this forumvegan butter substitute for cookie baking?
Two family members have turned vegan. I would sure like to be able to do their favorites, still. Need butter substitute and sour cream substitute.
Thanks in advance for advice!
The Velveteen Ocelot
(115,683 posts)SWBTATTReg
(22,114 posts)educated or knowledgeable enough to determine what's proper or not for a vegan, and IMHO (me only), I don't have enough time to really worry too much about their eating habits, due to the fact that I'm going to be too busy fixing everything.
I've had friends that are vegan, and/or diabetic too, that did just this (bring their own foods), so this was very considerate of them and helpful to me as the host (too much going on of course taking care of everything in preparation for the dinner/cocktails/party/etc.). Also, the vegan guests have ensured that they are consuming what they know is safe food(s).
Grasswire2
(13,569 posts)..and I have the time for baking.
Ohiogal
(31,989 posts)Butter flavor Crisco for cookie baking before and had decent results. Its great for pastry if you make pecan tassies. I just looked it up and its vegan.
Of course nothing really replicates good old butter when it comes to flavor!
Grasswire2
(13,569 posts)Worth considering!
I also recall using margarine for baking years ago when butter seemed too much a luxury. Haven't had a stick of margarine in thirty years, but some brands (Earth Balance?) are recommended.
handmade34
(22,756 posts)but in right recipe (ginger molasses the best) tahini is really good! also coconut oil... there are a number of brands that make vegan "cheeses and creams" although they are expensive Miyokos is my favorite... Kite Hill is another
there are good recipes out there to make your own cashew sour cream.. not difficult
Grasswire2
(13,569 posts)...a rolled up cookie filled with apricot jam and coconut and walnuts. My son's favorite. He's a two year vegan now.
handmade34
(22,756 posts)the cashew blend would be good in cookies, as well as a tofu blend and there is always coconut cream (or coconut milk)
I play with making vegan cookies a lot and what I have found is that I really can't think of ingredients as a substitute (instead create a whole new recipe) because the science of baking is so intricate
good luck with the cookies!
Grasswire2
(13,569 posts)eppur_se_muova
(36,261 posts)ETA: Whoops, this looks like it -- only subs for 2/3 of fat/lard/butter: https://www.food.com/recipe/sweet-potato-carrot-fat-substitute-for-recipe-347628
Might want to look at the original link in my earlier post for the discussion, not a particular recipe -- https://cooking.stackexchange.com/questions/13165/what-is-the-best-vegan-substitute-for-lard
I went to a site that sells vegan spreads etc. and searched for "sour cream" -- the only result was for a recipe that called for sour cream ! (BTW, most of the acids in sour cream bake out, so you could probably substitute another source of dairy fat, such as heavy cream. I think sour cream is traditionally used in Eastern European cooking because it didn't spoil as fast as fresh cream (??). The sourness is mostly acetic and butyric acids, which are volatile.
Smetana is a range of sour creams from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 10% to 30% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widley used in cooking and baking.
And yes, that is the last name of the composer -- Bedrich Smetana.
hedda_foil
(16,373 posts)Target carries Good Karma Diary Free Sour Cream at $3.99 for 16 oz.
https://www.target.com/p/good-karma-dairy-free-sour-cream-16oz/-/A-54571066?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9021681&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=Cj0KCQiAoIPvBRDgARIsAHsCw08vK03PeXiZiyGTFZD7HDZO7d0yTsmt1ykak_T-LU8johPH1aNZedIaAgbSEALw_wcB&gclsrc=aw.ds
There are several other brands, though.
Jirel
(2,018 posts)I use the sticks as a problem-free replacement for all my baking for vegan or lactose intolerant friends. I dont have to adapt anything. If there is any weakness in using it as a substitute, its in streusel topping (its a tad less good at making crunchy clumps). Ive made cakes, pies, everything. No sweat.
Grasswire2
(13,569 posts)Jirel
(2,018 posts)Use coconut cream (cream, not milk - look in the Thai food section) plus lemon juice. The recipes are all over the web. Super simple, works well for virtually anything.