Has anyone tried baking with Better than Sour Cream? I had great luck with a chocolate sour cream pound cake back when I still ate dairy, and want to veganize it. Do you think the Tofutti will hold up in baking? I know Better than Cream Cheese works incredibly well in most recipes -- maybe that would be a better choice? Just hoping for some first-hand guidance.
If the recipe is a success, I'll post results. Thanks in advance for your help!