I want to make this recipe tonight. http://www.kalynskitchen.com/2011/11/re ... erole.html
I already made almond feta, and I'm just going to skip the parmesan. I always use cultured coconut milk instead of buttermilk, so that's the plan there. I'm just not sure which egg replacer would be best in this application. I'm leaning towards blended silken tofu, but wasn't sure if that would bind enough. Would flax eggs be better? Worse? One flax egg and one tofu egg just to be safe? I don't know, I'm much better at veganizing baking than something like this.