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

[chorus.livejournal.com]

Doing the butter sub is easy -- any non-dairy-containing butter sub ought to work. It'll change the taste a little but probably not enough to matter. Yogurt for sour cream is a fairly standard sub in other recipes so I'd agree with the folks who suggested soy yogurt, but you might have to experiment to get a good brand for it.

Pine nuts... well, they're technically seeds, but I'd steer clear of them for folks with nut allergies as a lot of them will have seed allergies as well. Unless the person knows for a fact that seeds are okay for them or they only have a specific set of nut allergies, or it's a fairly mild allergy and they're willing to try it, I guess.