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 Post subject: Substituting nonhydrogenated fat in baked goods
PostPosted: Sun Jul 07, 2013 2:09 pm 
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Tofu Pup

Joined: Sun Jul 07, 2013 2:03 pm
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Hi,

I have a recipe for a cheesecake that originally used hydrogenated vegan cream cheese. The chef says she doesn't know what would happen if I substitute nonhydrogenated vegan cream cheese. I've done some research on the Web but haven't found much information on this. Does anyone know what the effect, if any, will be? Do I need to adjust any other ingredient? Will the cheesecake still set?
Thank you.

Elena


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 Post subject: Re: Substituting nonhydrogenated fat in baked goods
PostPosted: Sun Jul 07, 2013 2:23 pm 
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Bathes in Braggs
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I guess the non-hydrogenated cream cheese would still be made with solid (saturated) fat like coconut or palm oil, so it would beha

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 Post subject: Re: Substituting nonhydrogenated fat in baked goods
PostPosted: Sun Jul 07, 2013 2:33 pm 
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Drinks Wild Tofurkey
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I've used the two interchangeably and it's totally fine. I only use the non-hydrog one now and I've never had a problem with anything being too soft.

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 Post subject: Re: Substituting nonhydrogenated fat in baked goods
PostPosted: Sun Jul 07, 2013 3:18 pm 
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Bathes in Braggs
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Cornelie wrote:
I guess the non-hydrogenated cream cheese would still be made with solid (saturated) fat like coconut or palm oil, so it would beha

Ugh, train internet crashed when I tried to edit this post. I meant to say that I thought the non-hydrogenated would behave similar to the hydrogenated, since they are both solid fats.

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