[Sca-cooks] Other butters; was a Lenten question-

[Sue Clemenger]

I'd have to! At this point, my butter-substitute is Brown&Brummell, or 
something similar, and it's definitely got dairy.  I've got 3 lbs of 
almonds in the cupboard, though, so I think I'll give almond "butter" a 
try.  I've always wanted to play with those recipes....
--maire

kingstaste at mindspring.com wrote:

> Try non-hydrogenated products like Earth Balance or Smart Balance.  They are
> vegan, cook well, have no hydrogenated fats - so no free radicals and other
> nasties from that process, and they taste good to boot.
> Christianna