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Fri Nov 29, 2019, 02:17 PM

vegan 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!

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 02:18 PM

1. There is no substitute for butter in cookie baking anywhere in the universe. Good luck!

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 02:30 PM

2. Just curious why they (the just turned vegans) don't bring their stuff w/ them? Not everyone is...

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).



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Response to SWBTATTReg (Reply #2)

Fri Nov 29, 2019, 02:47 PM

7. because I'm the mom who has made food memories over the years..

..and I have the time for baking.

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 02:32 PM

3. I have used

Butter flavor Crisco for cookie baking before and had decent results. It’s great for pastry if you make pecan tassies. I just looked it up and it’s vegan.

Of course nothing really replicates good old butter when it comes to flavor!

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Response to Ohiogal (Reply #3)

Fri Nov 29, 2019, 02:44 PM

5. I did see that about butter flavored crisco.

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.

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 02:43 PM

4. not really "substitute"

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

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Response to handmade34 (Reply #4)

Fri Nov 29, 2019, 02:46 PM

6. the sour cream is for dough for a rugelach type cookie

...a rolled up cookie filled with apricot jam and coconut and walnuts. My son's favorite. He's a two year vegan now.

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Response to Grasswire2 (Reply #6)

Fri Nov 29, 2019, 02:54 PM

8. actually

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!

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Response to handmade34 (Reply #8)

Fri Nov 29, 2019, 02:59 PM

10. coconut cream might work with this cookie because there's grated coconut inside. nt

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 02:55 PM

9. I posted this earlier, but still haven't found the link to the sweet potato/carrot solution ....

https://www.democraticunderground.com/115755425#post3

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

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.

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 03:47 PM

12. Earth Balance.

I use the sticks as a problem-free replacement for all my baking for vegan or lactose intolerant friends. I don’t have to adapt anything. If there is any weakness in using it as a substitute, it’s in streusel topping (it’s a tad less good at making crunchy clumps). I’ve made cakes, pies, everything. No sweat.

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Response to Jirel (Reply #12)

Fri Nov 29, 2019, 04:08 PM

14. good to know, thanks. nt

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Response to Grasswire2 (Original post)

Fri Nov 29, 2019, 03:53 PM

13. For sour cream, you can make it.

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.

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