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

[no-moo.livejournal.com]

Yes, as the others said, dairy-free margarine will work perfectly. In terms of sour cream, there are a few options, plus you can make your own. Here are a few quick and easy ideas - http://www.godairyfree.org/Table/Dairy-Substitutes/Cream-Subs-Sour-Cream/

Also, I am not sure where you are located, but both Tofutti and Galaxy Foods make dairy-free sour cream alternatives. I haven't trialed either, but hear they work great!