2 teaspoons apple cider vinegar
1 3/4 cups cold nondairy milk
1 egg replacer, prepared
4 to 4 1/2 cups flour
1/4 cup sugar
2 teaspoons salt
1 teaspoon baking soda
1/4 cup cold vegan margarine
1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment. In a 2 cup measuring cup, add apple cider vinegar. To the vinegar, add nondairy milk to the 1 3/4 cups measurement. Set aside to curdle, for buttermilk.
2. Once curdled, transfer to bowl and lightly beat buttermilk and egg replacer. Add to the bowl of a standing mixer at a low speed (with paddle attachment), flour, sugar, salt, and baking soda. When blended, add vegan margarine.
3. When you can no longer see chunks of margarine in the dry mixture, slowly pour the wet mixture in while the mixer is running. Knead on a floured surface (do not over knead!) until it forms a ball.
4. Plop it in the middle of prepared sheet, and cut an X in the top to give it room to rise. Stick it in the oven for 45 to 55 minutes, or until a toothpick or cake tester comes out clean.
Source of recipe: I've fallen in love with Ina Garten's "Irish Soda Bread". I make it once or twice a week for my family. The best thing about soda bread is that there's no yeast, it has a crunchy crust, and is nice and squishy inside. The hard crust helps it stay fresh.