I have a question about the recipe "Oat Streusel Jam Bars" from Emma Laperruque. How does non-dairy butter work with this?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Food Writer & Recipe Developer at Food52
Hi! I've only tested with butter but am hopeful margarine would pull through. Excited to hear if anyone tries this and how it turns out!
I have found Earth Balance to be the best vegan baking butter, hasn’t failed me yet. It is formulated to substitute for butter the exact same measurement. (Other vegan butters will have varying amount of water which can have a huge impact when baking)
It doesn't hurt to ask, but people should understand that recipe developers are not likely to have tested their recipes with a lot of substitutions; if they do, they'll generally tell you about it.
Please confine your response to answers not patronizing comments. I am aware of what recipe developers do. The question was asked of the community.
One strives to maintain Food52's Polyanna policy on comments, but you really shouldn't pass out straight lines like that- it could be construed as taunting and earn you a technical foul.
Let's settle this once and for all, shall we?
The Best Carbonara, According to an Italian
Buttery Sheet Pan Pot Pie
What's New in the Neighborhood
How to Stay Present
The Hits Keep Coming