Great information! I've been vegan for 28 years and have a lot of experience making substitutions but I will admit even I tend to ignore any recipes that call for sour cream or cream cheese because I don't really like the vegan versions. I am a pretty confident baker but I've learned so much from the King Arthur Flour website and I am excited to see that you are experimenting in my world; even if you aren't doing completely vegan the dairy free and egg free information is always welcome. As for substitutions, my personal favorite egg substitute for cookie baking specifically is soft silken tofu, mixed up completely smooth in a blender. Flax egg tends to make the cookies crunchy and I prefer cookies to be soft. I would love to get the perfect vegan cheesecake recipe from you; my husband, who has been vegan even longer than I have been, loved cheesecake and since I've never had it I am a little reluctant to even try.

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