Preheat the oven to 350° F.
Oil a 1.2 qt glass loaf pan, set aside.
In a 1 cup measuring cup, blend together the vegan plant based milk and lemon juice or apple cider vinegar, set aside for about 5 minutes.
After 5 minutes, add the baking soda, stir, and set aside for a few minutes.
In a small bowl, mix together the egg substitute, set aside.
Continue by mixing the flour, sugar, baking powder, dried dill, and salt together in a medium sized mixing bowl.
Next stir in the oil and vegan mayo or sour cream.
Continue by adding the egg substitute, stir until well combined.
Dice the fresh onion of your choice into small pieces and add to the dough.
Lastly, stir in the vegan cheese of your choice.
Pour and spread the batter into the loaf pan.
Slide the pan into the oven and bake for 60 minutes.
After 60 minutes, remove from the oven to check the bread, insert a toothpick into the middle, if it comes out clean it's done.
Your bread should be a nice golden brown color and be firm to the touch, once done.
If the bread does not appear done, return to the oven for a additional 15 minutes.
My loaf of bread took a total of 75 minutes to bake, baking times can vary.
Once the bread is done, remove from the oven and remove from the pan to cool on a wire rack.
