Thank you and please continue to publish dairy-free & egg-free posts. Following a vegan diet helps my bad gut (IBD) plus I'm lactose intolerant. I still collect, but had stopped trying all the great KAF recipes (including those from my KAF cookbooks, Baking Sheets, Sift magazine). Now I'm encouraged to return to the kitchen to see how those recipes fare with these substitutions. If I'm going to invest the time baking, I want the results to be something really good (that happens to be vegan) versus something that's okay, considering it's vegan. (I'd rather do without, than serve the latter.) I also prefer avoiding ingredients that average folks don't have in their pantries. After all, that's the reason I'm making something at home, instead of going out and buying it. Thank you again (and thank you to all who posted suggestions for tried and true ingredients)!

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