This is the recipe. Normally I'd feel comfortable making whatever substitutions I'd normally make but the presence of the pickle juice makes me a bit nervous. If anyone could offer any advice it would be appreciated!
by thenacho1
This is the recipe. Normally I'd feel comfortable making whatever substitutions I'd normally make but the presence of the pickle juice makes me a bit nervous. If anyone could offer any advice it would be appreciated!
by thenacho1
5 Comments
What substitutions do you need help with?
The non-vegan ingredients have good vegan substitutes found at most any grocery store. Personally, I use two cups of ground chia as an egg replacer over those powder egg replacers although Just Egg recently entered my life and I may start using that as an egg replacer.
What would the replacement for sour cream be?
Sour cream – plain non dairy greek coconut yogurt, sigis is pretty tangy and you can always add a tiny splash of lemon juice to give it a little more bite.
Egg – a “ye olde” vegan hack for eggs in baking is applesauce and flax egg blend. Isa moskowitz used this in a lot of her recipes and they have all been pretty fail proof.
Hope you find something that works!
I would do…
Country Crock vegan butter
whatever sour cream is commercially available to you (even Kroger brand is fine)
same for the cream cheese, although Philadelphia vegan cream cheese is my fave for baking
JustEgg is ideal but you could use Bob’s egg replacer too, it’s not my favorite but it’ll work