The recipe calls for 3/4 C of greek yogurt or sour cream, to be combined with other wet ingredients and then folded into the dry ingredients.
I don't eat either of those things, and don't have any store-bought dairy-free substitutes in the house. What can I use instead, and how much should I use?
I have: coconut milk/cream in a can that could be separated; raw unsalted cashews; the kind of coconut milk that comes in a carton; applesauce; numerous other kinds of nuts/seeds including ground flax. I already tried to make something the internet called "quick cashew yogurt" and it failed spectacularly but maybe it was a bad recipe or user error!
I would appreciate any tips, guidance, or recipes that would help enable my stress baking!