baking question

[phinnia]

I have a very good friend (hi arjache!!!) who is sensitive to dairy; so is Seaners. Is there any way to make baking with shortening any less ick-ifying? I can't stand the stuff, it's just weird. Is there a better dairyless butter substitute for baking, or a brand/way of using shortening to make it more palatable? I got some of this 'earth balance' but I'm not sure about it. (although I'm going to attempt a gluten and dairy free oatmeal raisin cookies soon. watch this space ... more like 'put a general weather eye on this space' I mean, I'm not running in there at this second or anything.

Comments

[phinnia.livejournal.com]

the only nut butter i know is similar to peanut butter, or tahini (sesame seed butter). is it that, or something else again?

[foxestacado.livejournal.com]

Umm...I'm not sure. The nut butter I had at the vegan restaurant had a consistency like butter, but perhaps was softer...and was made out of ground nuts maybe with a bit of oil added too.

[lovesasa.livejournal.com]

I think you can buy Almond butter commercially. My college store sells it, and I'm pretty sure you could find it at Whole Foods or the like.

Would that work, do you think?