Since my husband is lactose intolerate, I substitute soy milk every time a receipe calls for milk, light cream, cream or heavy cream. I'm pretty shameless in that regard. However, I'd use the plain soy milk not the vanilla flavoured if you intend to do this, or else your receipe may have a bizzare taste to it. I suppose soy milk is a little sweeter than regular milk, but I don't think it makes a noticable difference.
I've used it in soups, mashed potatoes, sauces, casseroles, and baking...pretty much in anything you can think of. My husband and I don't really taste a difference, (actually the only time I don't care for it is when soy is used in my latte.) However, some brands of soy milk are better than others. Try Vitasoy, Silk, or Trader Joe's brand.
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Thu, Dec. 22nd, 2005 01:12 am (UTC)I've used it in soups, mashed potatoes, sauces, casseroles, and baking...pretty much in anything you can think of. My husband and I don't really taste a difference, (actually the only time I don't care for it is when soy is used in my latte.) However, some brands of soy milk are better than others. Try Vitasoy, Silk, or Trader Joe's brand.