vegan traditional adaptations!

Happy holidays! so, one of the major traditions in my house growing up during the holidays was Kringla. its a scandinavian soft cookie, and i really don't think that i could do december without it. however, it has eggs, sour cream, butter, and buttermilk. so, you know, a challenge. but after a little experimentation and a little help from the internet on the sour cream, i think i have it figured out. further adaptation may be needed if you're doing this at sea level, i only know how it works in the mountains.

Vegan Kringla
¼ earth balance
1c sugar
1c vegan sour cream (see note)
2T soy yogurt
1c-2T soy milk
4c flour
3T baking powder
2T baking soda
½ T vanilla
1tsp egg substitute (see note)

Combine sour cream, yogurt, milk, and egg substitute in a blender, blend until smooth. Sift together flour, powder, and soda. Cream earth balance and sugar in large mixing bowl, add vanilla. Alternately add wet and dry ingredients until everything is combined. Chill in mixing bowl overnight. Preheat oven to 425. Drop by tablespoon onto floured pastry cloth, and roll into 8” snakes. Form pretzel shapes on an ungreased cookie sheet and bake at 425 for 6-8 minutes. Allow to cool and enjoy a holiday treat nobody had to suffer for!

Note:
Vegan sour cream
8oz silken tofu
2T lemon juice
3T canola oil
2tsp rice wine vinegar
½ tsp salt
Mix well in food processor or blender

Egg substitute:
1c potato starch
¾ c tapioca flour
2tsp baking soda.
Stir to combine. Keep in an airtight container.