— Monica Armour

Yeah, almost depends on what function that yogurt is holding in that recipe. if it's meant to you know, kind of add a tanginess or that kind of brightness or the acidity you could use, you know, just something acid potentially you can also use like if you didn't want to have something that was You know creamy you could just use citrus or that sort of a thing. If you did want the creaminess of yogurt and the richness of yogurt, but didn't want the dairy of yogurt. Certainly, there are lots of non-dairy yogurt Alternatives some made with things like cashews some made with things like coconut those can also be cultured and create some of that acidity and some of that vibrancy that brightness of flavor. So that could be a piece of it but really kind of like I said earlier just depends on what Function you're trying to fulfill with that yogurt in a recipe. I love making, you know cashew creams and things like that where I can ferment them and let them culture and create that tartness brightness acidity that becomes a great stir in or a topping on a bowl. So if you've got some Brown rice and some cooked vegetables and you know some chickpeas too and you want to give it a big dollop of yogurt in lieu of sour cream. Certainly, you can make your own plant-based version of that that like I said is cultured and has the sourness and that's creamy plus sour type of flavor.