June 2nd, 2014

Fluffy Vulcan

Substituting Tofutti Sour Supreme for Vegan Vanilla Yogurt?

The health food store near me ran out of vegan vanilla yogurt and I'm hoping that with a little tweaking, I can use vegan sour cream instead. The recipe is for Cherry Clafoutis.

It's a pancake-type batter poured over cherries and then baked.

The batter ingredients are as follows:

1 c. vegan vanilla yogurt
3/4 c. plain or vanilla soymilk (I have vanilla soymilk)
1/2 c. sugar
2 tbsp maple syrup
1 tsp vanilla extract
pinch salt
1 c. all-purpose flour
2 tsp baking powder

1. The Sour Supreme is a bit thicker than the yogurt I generally get
2. I know I should probably add more vanilla, either soymilk, extract, or both

Any thoughts on how I can adjust the proportions so that the batter is of the right consistency?

ETA: Thanks all for your help! It's in the oven now. I went with ACV in vanilla soymilk and the batter seemed right, so we shall see...