Dumped it into my recipe without really thinking about, baked my yummy banana bread.
But a thought occurred to me afterward. I ignore a number of recipes because they call for sour cream or yogurt (vegan versions). I don't like the idea of buying a container of either just to use a half cup for a recipe. Nor do I like the taste of vegan yogurt (so bean-y).
Has anyone just forgone using these items in favour of vegan buttermilk of varying thickness? This instead of sour cream for a topping, or in a stroganoff? This instead of yogurt for baking?