Dairy-free, soya-free replacement for sour cream/yogurt in a pastry recipe

[ILoveAFullFridge]

Recipe is 3 yolks, 3tbsp sugar, 150g marge, 175ml sour cream or yogurt, 350g self raising flour.

It makes a very workeable dough that can be rolled out very thinly, and puffs up quite crunchily when baked.

What can I use to make it dairy-free and soya-free?

If it's the soured dairy product that gives the texture, can I make my own acidophilus culture using probiotics and dairy-substitute?

[Mogz]

I've used coconut milk before to make a dairy free pastry, of course that does leave it with a bit of a flavour so it depends what you're going to be using the pastry for as to if it'll be suitable.

[mamij]

Oatly do an oat cream. I've use that before and seems ok. It's just as thick as soya cream.

[ILoveAFullFridge]

Ah yes, I've seen the Oatly 'cream'. I wonder whether it can be cultured with acidophilus?