Dairy- and soy-free "butter"
I buy Mother's Kosher for Passover margarine (at Passover, it's just cottonseed oil; the rest of the year there's corn or soy). I store it in the freezer. I buy the sweet/unsalted variety. I make it up as needed using a shortening substitute recipe I found ages ago in some allergy cookbook -- sorry, no idea which one, I imagine we've all read/skimmed dozens of them! This serves as a soft "tub"-style spread as well as a shortening sub: 1 lb margarine 1 1/3 cups allowed mild oil (I use sunflower; light olive or safflower would be fine too) 1/4 cup cold water Food processor, til smooth. Add a pinch of sea salt if desired. Hope this helps. We travel (from Baton Rouge) to New Orleans to "Kosher Cajun" to stock up on supplies, but many large cities, at least in the Northeast, have good Kosher sections in supermarkets.