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Soy-Free Margarine!

Recipe by Melissa Taylor

Margarines on the market contain soy, even if it's not listed in the ingredients. For those who must avoid soy, there is apparently no commercial margarine on the market that is safe. For years many people with soy allergies have been going without margarine after a soy-free brand added hidden soy. With a new shortening on the market, you will have the ability to make a soy-free version of margarine!

  • 1 cup soy-free shortening (Spectrum has a brand that (at this time) is 100% palm oil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon safe artificial butter flavor (add an extra 1/8 teaspoon for a stronger taste) (Very important: Read ingredients carefully, write the manufacturer, and find a brand that is suitable for you/your child. Some contain dairy ingredients--so make sure you know what the ingredient names mean! It is important to contact the company and find out what the flavorings and other ingredients in the product are derived from. For example, the ingredient diacetyl may be in artificial butter flavoring, and current research is proving it may not be safe for anyone, not just individuals with allergies. You should vigorously check the ingredients of the flavoring used.)
  • 3 drops yellow food coloring (Completely optional; margarine is otherwise off-white)
  • 1/8 teaspoon xanthan gum

    • Melt shortening in the microwave until it is just liquefied. This will take about one minute.
    Pour the melted shortening into the blender, and add all ingredients. Whirl ingredients in the blender for a while, thoroughly blending together. The mixture will take on a frothy appearance.
    Pour liquefied margarine into a margarine tub or other small container, and place it in the fridge. It will take a while for it to harden.
    These recipes can be used for personal use only. If you want to print recipes out for a friend or for personal use, please leave the creator's name on the recipe and write that it is from "Food Allergy Survivors Together" along with the site address. Unfortunately, FAST members have stopped sharing recipes because of the huge amount of copyright infringement stemming from people taking their recipes off this section of the site and reprinting them as their own. Please remember to respect the fact that people put much time and effort into creating allergen-free recipes, and deserve the credit for what they have done. (FAST doesn't claim ownership of recipes submitted. The people who create them own their own recipes. That's why we're working so hard to support the efforts of the cooks who are kind enough to share their creations with all of us. Thanks so much for supporting these efforts.)
    This website is for personal support information only. Nothing should be construed as medical advice.