Dairy-free batter bread?

[brooksmoses]

I've got a recipe for a batter-based bread, which (for inscrutable reasons) I'm wondering about modifying so that it's dairy-free. The bits to deal with are (a) a half-cup of butter, which gets creamed with sugar at the start of the recipe, and (b) a quarter cup of sour cream.

Any suggestions for the standard dairy-free substitutions for these?

Meanwhile, on a related note -- I vaguely seem to remember that pine nuts are often okay for people with nut allergies. Is this actually the case, or no?

Comments

[bethzebra.livejournal.com]

I would use dairy-free margarine (some kind that says it's good for baking) to sub for the butter. There are some soy-based sour creams on the market or I think soy yogurt or pureed silken tofu would probably work, assuming your target audience is OK with soy.