298588 Fri Sep 24 21:11:29 -0700 2004 1 27 General Chowhounding Topics 0 1651581 Can it be done to good effect? Partly because I have a lot of soy milk (fresh pressed, unsweetened) and no cow milk in the house, partly because I'm curious about the taste, I wonder what the result will be. Has anyone tried it? This is not meant to be a dairy-free version since butter will be present in the roux. The sauce is intended for a white lasagna so the taste will only be one factor out of many ingredients. Fri Sep 24 21:11:29 -0700 2004 0 Jenny 1 1651592 It may work. I have been doing some research on tofu and other soy products here in Tokyo. In some of the recipes I have looked at soy milk was used in gratins. Soy milk scorches easily so be sure to keep the flame low. Would be curious to hear of the results. Cheers! Sat Sep 25 10:40:11 -0700 2004 1651581 0 Yukari Pratt