If you bake a lot and think it will be something you'll use regularly, I've found that keeping powdered soy milk in my pantry is super helpful for just this reason! It is a specialty ingredient, though, so you'll likely need to order it online. If you don't think you'll use that enough to make it worth the purchase, you can replace some or all of the water in the recipe with the plant milk of your choice. Happy baking! 

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