Guest guest Posted August 5, 2003 Report Share Posted August 5, 2003 But -- I've tried to use rice milk and fat-free/low-fat soy milk as a substitute for milk in white sauces or cheesey sauces, and it doesn't work at all -- use the regular plain soy milks and your sauces will thicken. When you're ready to GO VEGAN... most recipes can be adapted with easy substitutions: 1.) soy milk instead of milk 2.) mashed tofu, applesauce or mashed bananas instead of eggs 3.) olive oil or non-hydrogenated parve margerines in place of butter. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2003 Report Share Posted August 6, 2003 karen writes: > But -- I've tried to use rice milk and fat-free/low-fat soy milk as a > substitute for milk in white sauces or cheesey sauces, and it doesn't work > at all -- use the regular plain soy milks and your sauces will thicken. > My husband is the cook in the family. He was not vegan before we married 12 yrs. ago. He cooks out of vegan cookbooks and alters non vegan recipies to suit our diet. He has used rice milk and almond milk in white sauces and cheesey sauces. No problem getting either of them to thicken. I rotate milks so as not too use too much unfermented soy in our diets. Just our experience. Peace, Laura Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2003 Report Share Posted August 7, 2003 Have you tried starting with a roux. It's a mixture of tablespoon for tablespoon flour and oil or cornstarch and oil. I use cornstarch and soy margarine(Earth Balance). Heat the two until bubbly and add one cup of milk per tablespoon. Salt and pepper to taste. Basic white sauce. , " Karen L. Thurston " <karen@t...> wrote: > But -- I've tried to use rice milk and fat-free/low-fat soy milk as a > substitute for milk in white sauces or cheesey sauces, and it doesn't work > at all -- use the regular plain soy milks and your sauces will thicken. > When you're ready to GO VEGAN... most recipes can be adapted with easy > substitutions: > 1.) soy milk instead of milk > 2.) mashed tofu, applesauce or mashed bananas instead of eggs > 3.) olive oil or non-hydrogenated parve margerines in place of butter. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2003 Report Share Posted August 9, 2003 I start with melted soy butter (Willow Ridge), salt and pepper, 1 T flour or cornstarch, cook that for a couple of minutes, and then whisk in the milk, yes, a basic white sauce. The rice milk has never thickened as much as I want, and it has a sweet taste, but I do use it in baking a lot, just not in sauces. I've found the regular (not low fat) soy milk works best for me. Karen spjparker [spjparker] Thursday, August 07, 2003 12:38 PM Re: substitutes WAS: RE: veg cookbooks Have you tried starting with a roux. It's a mixture of tablespoon for tablespoon flour and oil or cornstarch and oil. I use cornstarch and soy margarine(Earth Balance). Heat the two until bubbly and add one cup of milk per tablespoon. Salt and pepper to taste. Basic white sauce. , " Karen L. Thurston " <karen@t...> wrote: > But -- I've tried to use rice milk and fat-free/low-fat soy milk as a > substitute for milk in white sauces or cheesey sauces, and it doesn't work > at all -- use the regular plain soy milks and your sauces will thicken. > When you're ready to GO VEGAN... most recipes can be adapted with easy > substitutions: > 1.) soy milk instead of milk > 2.) mashed tofu, applesauce or mashed bananas instead of eggs > 3.) olive oil or non-hydrogenated parve margerines in place of butter. > > > > > Quote Link to comment Share on other sites More sharing options...
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