How do you replace milk/cream in recipes? I'm lactose intolerant and cream and milk wreaks havoc on my stomach (i'm also a vegetarian that's attempting to cook more vegan generally). I'm allergic to almonds, and have found lactaid not to work. I tried using soymilk but there was definitely an "off" flavor. So what works, best silken tofu? Cashew milk? Are different things good for different applications?
3/28/16 at 9:06am