Has anybody tried this in recipies? How did it come out? I would like to use vanilla soy milk for a cake recipie I have but am too chicken to try it out.
I've used vanilla soy milk, no problem, even in making custard-type dishes like clafouti. I do reduce the sugar and vanilla a bit, to compensate.
I use soy milk exclusively. For cooking, use unsweetened soy and it's undetectable.
I made a cornbread using soy milk, unflavoured, and honestly, I couldn't taste any difference.
I like regular soy milk but HATE the vanilla flavored stuff. It tastes weird to me. I haven't used it as a substitute for milk in recipes. From what I read on the 'net it can be subbed w/o problems. Try it!
Do you have plain (unsweetened) soy milk? I think it's a better substitute than vanilla. The vanilla soy milk is sweet.
It works great in pancakes, so it should work fine in baked cakes. Adds a nice vanilla flavor, too.
Yes, in dessert recipes according to Cook's Illustrated. But, no, for savory type of foods. And I, myself, have used it in a sweet bread yeast recipe and it came out fine.
I have subbed it out before and, honestly, could not tell a difference.
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