you will find any milk alternative will do. I actually usually use soya milk for baking or almond milk. neither flavour the item so it is not really that important. you will even find that for cakes and the likes that water will do fine as well.
as for baking, I have found that soya margarine works best when the texture required is a soft one, so for cakes, muffins and the likes.
I have stopped using sunflower margarine and gone over to eating an olive oil margarine which costs the same amounts and has around 66% of the calories that the sunflower marg does. The soya margarine is also around the 66% calories of the sunflower marg as well.
