Margarine, like sugar, is a food item I’ve put a lot of thought into over the years I’ve been vegan. This is another foodstuff that has long been a source of debate amongst the healthy elite. 😉 I’m gonna lay it down for you like this:

1) Never, never, never, never use hydrogenated oils (which is what most HARD margarines are made of). Hydrogenated oils are evil, straight from Lucifer’s teat. They turn into all kinds of nasty, non-break-downable things that clog your arteries and screw up your heart. If you’re going to use margarine, please use a brand that is NON-hydrogenated. I use Earth Balance exclusively. Your body will thank you.

2) Please see the article on Oils in the “What’s Up With” section of this website. It is vital that you understand that most commonly found margarines are made with the very same, cheaply produced, solvent-laden oils that I write about there.

3) When reading labels on margarines, look out for whey, whey powder, etc.! Also, vitamin D3 is derived from lanolin (a sheep product) or fish, and since it is law that all margarines be fortified with vitamin D, and since vitamin D3 is cheaper than it’s vegan cousin vitamin D2, you can betcher bottom dollar that most mass produced, commonly found, cheap margarines will have vitamin D3 in them.

4) Once upon a time I recommended the brand Fleischman’s on this website. I now hereby rescind this recommendation officially. Now I am going to promote Earth Balance vegan spread. It is non-hydrogenated, made with expeller-pressed, non-GMO oils and actually tastes REALLY good just spread on bread. It also has a nice firm consistency so it’s suitable for baking and stuff.

5) Margarine, even the “good” stuff, is NOT necessary for yummy vegan foods. In most cases, even in baking, you can substitute a natural oil for any margarine or shortening that is called for. Just reduce the amount of other liquids in the recipe, and mix the oil into the wet ingredients instead of cutting the margarine or shortening into the dry. If I feel that oil would not be an acceptable substitute, I say so in the recipe.

You can make up your own mind on whether or not to use margarine in your cooking. I think as long as you’re sensible about your food, you don’t have to worry unnecessarily about it.