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Soymilk cream sauce

m
mattwein Jan 9, 2008 12:40 PM

Can you use Soymilk in making a cream sauce or is it too checmically different from normal cow's milk?

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    MakingSense Jan 9, 2008 01:25 PM

    No need to use milk at all. You can use chicken, seafood or vegetable stock to make a velouté, rather than a bechamel. They're very similar. Both start with a blond roux and then liquid. So, yes, the soy beverage works. Just watch for the sweet flavor in some of them which might be inappropriate.

    1. i
      imgould Jan 10, 2008 06:03 AM

      It may depend on what type of cream sauce, but I've used Soy creamer (specifically Silk's "half-and-half") as a perfectly fine substitute in recipes calling for heavy cream, with good results.

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