1-3/4 cups plain, non-sweetened nondairy milk
1-3/4 tablespoons apple cider or white vinegar
1-1/2 cups white flour
1-1/2 cups whole wheat flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup seedless raisins
1/2 cup soft silken tofu, beaten up with a fork until it's smooth
2 tablespoons any neutral-flavored oil (I use sunflower)
1. Preheat over to 350 degrees Fahrenheit. Buttermilk: In a measuring cup, combine nondairy milk and vinegar; set aside to curdle.
2. In a bowl, sift together the white flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in the raisins.
3. In another bowl, combine the buttermilk, tofu, and oil. Add to dry ingredients and mix just until flour is moistened.
4. Turn into a oiled 2-quart round casserole or 5 1/4 x 9 1/2-inch loaf pan.
5. Bake for 1 hour. You can also put the batter into muffin cups and bake for 50 minutes (which is what I do). Let cool in pan for about 15 minutes before removing to cool on a wire rack.
This recipe is tweaked from my family soda bread recipe. It tastes exactly like the original --actually, no, I think it tastes even better, and I am someone who has very little patience for poor vegan approximations of traditional baked goods.