NOTE: Google tells me that, in the last four years, many people have come to this blog looking for a vegan clafoutis recipe. I imagine that the post that follows, a part two of something that is more of a story than a recipe, is quite frustrating. So, if you are looking for the vegan clafoutis recipe, the place you want to go is here.
Since the recipe only calls for 6 TBSP MILK and 2-3 EGGS, it's pretty easy to make this dessert vegan. Except I'd never tried to replace milk in a recipe where I couldn't just use coconut milk. While I'm sure it would be delicious, I didn't want to make a coconut cherry clafoutis. Thanks to Google, I learned that soy milk is the best, and almond milk is a close second. I was worried that the soy milk might impart a funny flavor to a dessert like clafoutis, with such little added flavoring in the dough. Also, I didn't have time to make a fresh batch. What truly pushed me in the direction of using almond milk was botany. Cherries and almonds are botanically related. They are both Prunus. A slight almond flavor would not overwhelm a cherry dessert.
Now I can't stop drinking almond milk. I wonder if it's easy to make. If so, Bag of Almonds from the WinCo Bulk Bin Flopping Around in the Freezer, I've got plans for you.
Replacing the eggs was easy. I did what I always do, grind flax seeds and whisk them with water like I'm making mayonnaise, until they start acting like egg whites. The Post Punk Kitchen explains it well!