I haven’t researched what percentage of fully vegan margarines actually contain hydrogenated oils, or for that matter, whether any brands of coconut oil currently on the market may be partially hydrogenated. Because there are certainly non-hydrogenated options available for both, hydrogenated oils should usually be avoidable in either case with a bit of label reading–and in some cases, requests to one’s grocer.

If you’re referring to the fact that vegan margarines often contain canola oil, you can substitute an oil with a relatively neutral flavor such as safflower, sunflower, corn, soybean, or a vegetable oil blend, and also add a dash of salt. You’ll still end up with a chocolate-flavored syrup if you replace the oil with soymilk, but it will have more of a chocolate soymilk consistency, will soak into the waffle much more rapidly, and will make the waffle a bit soggier. (Dipping the waffle may be preferable to pouring the chocolate over the waffle in this case.) The texture and body will be somewhat different without the fat. Finally, the syrup will not thicken as much as it cools, as is the case when using a vegan margarine.

In the case that your question is not specific to this recipe, and you’re asking about the use of oil in waffles, please see my comment on use of oil under Naked Vegan Waffles.

Dave

Thank you
Elle