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Margarine Substitutes

This is Where You'll Find Viable Substitutes for Margarine

DID YOU KNOW: A particular Harvard Medical study that was conducted a few years back reported that if women who consume margarine, would consume an equal amount of butter, then they would be at a reduced risk of deriving heart problems by at least 53%. Need more reason to opt for substitutes of margarine? Find listed in the article below all the viable margarine substitutes that you can opt for.
Tastessence Staff
Last Updated: Jun 3, 2018
As for butter versus margarine, I trust cows more than chemists. ~ Joan Gussow
For a lot of reasons, an increasing number of people are choosing to keep a safe distance from margarine. Also referred to as 'oleo', margarine is loaded with artificially created trans fatty acids. Even brands which claim to have '0' grams of trans-fat in their margarine, have at least 500 mg of it. Even that small a portion of trans fatty acids is enough to raise the bad LDL cholesterol levels and lower the good HDL cholesterol, which means that your cardiac health receives major blows from these fatty acids which have nothing good to offer to the body at all. Synthetic TFA is also carcinogenic and boosts cancerous tendencies by a minimum of 5 times.
If one must go into the debate of margarine vs. butter, then one must know that butter also has trans fatty acids called trans-vaccenic acid which in turn is used to make rumenic acid. But these are natural and so they are basically not carcinogenic for the human body. Margarine also affects the human body in the way that it damages the immune and insulin responses of the body and tampers with the breast milk quality of lactating mothers. So, I guess you have all the reasons to shift from margarine to relatively healthier options. So let us find out some safe margarine substitutes.
Substitutes for Margarine
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: ⅞ cup of vegetable oil + ½ a teaspoon of salt
  • Keep in Mind: This is a good margarine substitute when making cookies and cakes.
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: ¾ cup of vegetable oil + 1 tablespoon of nut milk
  • Keep in Mind: Use it as a margarine replacement in baking. This will give you a nice and creamy dairy taste.
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: 1 cup of shortening + ½ a teaspoon of salt
  • Keep in Mind: This usually works the other way round where people choose margarine substitute for shortening. Shortening will give you crispier breads and cookies even though taste will suffer a tad, owing to this substitution.
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: 1 cup of lard + ½ a teaspoon of salt
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: ⅓ cup of molten butter + ⅓ cup of low-fat yogurt + ⅓ cup of mayonnaise
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: 1 cup of organic or regular butter
  • Keep in Mind: Use this instead of margarine in recipes for cookies and candies. Butter has certain naturally healthy acids that work for the body, which margarine lacks. It will also give you extremely crunchy cookies.
  • Quantity of Margarine Required: 2 cups
  • To be Replaced with: 18 oz. of butter (cut into 8 cubes) + 9 fl. oz. ofwalnut oil OR flaxseed oil
  • Procedure:
    ☛ Blend the two together in the mixer until uniform and creamy, transfer it to a lidded bowl and then allow it to stand in the fridge for a while.
  • Keep in Mind: This concoction won't harden even when chilled and you will have 2 cups of ready-to-use margarine substitute.
Rich in vitamins E and K along with a high content of antioxidants, the health benefits of olive oil in the prevention of cardiovascular problems, breast, and colon cancers and the harnessing of diabetes is very well-known. The good news is that it also makes for a fantastic substitute for margarine in baking.
  • Quantity of Margarine Required: 1 bowlful
  • To be Replaced with: 1 bowlful of olive oil
  • Procedure:
    ☛ All you need to do is place some olive oil in a steel bowl and leave it in the fridge for quite a few days.
    ☛ After some time, you will see that it has become dense and acquired a grease-like consistency.
  • Keep in Mind: Use this for baking anytime you want and see how it not only maintains texture and taste of the items but also makes them healthier.
  • Margarine To be Replaced with: Organic Earth Balance
  • Keep in Mind: This vegan option will give you a very desirable buttery flavor sans any lactose related problems.
  • Margarine To be Replaced with: Melt® Buttery Spread
  • Keep in Mind: This is a grand option to bake with. It has a tinge of sweetness and a rich, creamy, decadent texture.
  • Quantity of Margarine Required: 1 tablespoon
  • To be Replaced with: ½ a tablespoon of molten butter + ½ a tablespoon of olive oil
  • Keep in Mind: This is a super healthy replacement.
Instead of using margarine as a dip, adopt this recipe for a super-yum dip.
  • To be Replaced with: 6 tablespoons of olive oil + ½ a teaspoon ofcelery seeds + ¼ teaspoon + paprika + ¼ teaspoon + dried parsley flakes
  • Procedure:
    ☛ Mix the olive oil with the celery seeds, paprika, and dried parsley flakes.
    ☛ Season with freshly ground black pepper and some sea salt if you like.
  • Keep in Mind: It will hook the family when served with rye bread strips.
Those with a major sweet tooth, can opt for this margarine alternative.
  • Quantity of Margarine Required: 1 cup
  • To be Replaced with: ⅓ cup of agave nectar OR dates (dried or puréed) + ⅓ cup of coconut oil + ⅓ cup of flax oil + ⅓ cup of tahini(sesame paste) OR olive oil OR a mixture of the equal parts of both
  • Procedure:
    ☛ Blend all in a food processor and refrigerate.
  • Keep in Mind: Makes a mean spreadable!
If you want a nice savory spread which can stand storage when refrigerated, this is the answer to your prayers. Go ahead and skip margarine.
  • To be Replaced with: ⅓ cup of flax oil + ⅓ cup of coconut oil + ⅓ cupof olive oil OR tahini (sesame paste) + 2 tablespoons of nutritional yeast + ½ a teaspoon of garlic powder + ½ a teaspoon of onion powder + liberal sprinkles of chili flakes, salt, and pepper
  • Procedure:
    ☛ Commingle the flax oil, coconut oil, olive oil, nutritional yeast, garlic powder, and onion powder.
    ☛ Season it liberally with chili flakes, salt and pepper.
    ☛ You can also add herbs like oregano, parsley and celery if you like.
  • Keep in Mind: Using an equal amount of tahini or sesame paste instead of the olive oil will offer some variation in taste. Some people even mix half tahini and half olive oil to get ⅓ cup of the mixture and then add in the other oils, herbs, and seasoning.
My family comprises people who are passionate potato and garlic lovers. So, we discovered this awesome dip recipe which doubles as a substitute for margarine. Here is the entire recipe for you to enjoy. It is vegan-friendly, so hallelujah!
  • To be Replaced with: 3 slices of vegan bread (crusts cut off) + ½ a cup of olive oil + 1 whole garlic + 4 peeled and boiled potatoes + saltto taste + lemon juice from 3-4 lemons + water
  • Procedure:
    ☛ You will need to begin by wetting the vegan bread slices with some water and then draining the water out.
    ☛ Pour in the olive oil, the lemon juice, and some salt in a blender.
    ☛ To this add peeled and crushed cloves from an entire garlic, the boiled potatoes, along with the squeezed bread.
    ☛ Now blend all the ingredients till smooth.
  • Keep in Mind: Serve with French baguette, some crackers, or even vegan pita bread.
It is basically the hydrogenation of oils (produced by introducing hydrogen bubbles into vegetable oils to make them solidify at room temperature) to produce an economical margarine, that facilitates the production of harmful trans fatty acids. Given that the Europeans woke up and protested against the marketing of margarine brands saturated through the hydrogenation of oils, non-hydrogenated versions of margarine were launched in Europe long back, which then were marketed in the US. Made by blending together fractionated tropical, mono-saturated oils and polyunsaturated oils and thickened with gelatin, pectin or whey powder, one can easily use this as well as an effective conventional margarine substitute. So, hope I have given you enough options to choose from if you wish to avoid the original mid-nineteenth century French creation, which in sooth is only a single molecule away from being defined as a synthetic item.