ellis@gypsy.UUCP (07/12/85)
I've been trying to cut back on my consumption of dairy products, but it's hard giving up sauces and casseroles with milk, cream, and cheese. Some of the products which have been turning up in the natural food stores lately have made things easy. SOY MILK now comes in containers which need no refrigeration. They come in a variety of flavors, including carob and chocolate. I use this stuff on cereal, and it is yummy. The plain variety is a very good substitute for milk in sauces and casseroles. It is fairly rich and can easily substitute for light cream. When I want to thicken it up, I cook it with KUZU, a very nice thickener somewhat similar to arrowroot. I get KUZU at the natural food store too. I've also been using SOY MOZZARELLA some. It seems a little bland by itself, but its great melted on VeggieBurgers (and probably on Hamburgers too). I suspect it would be good in sauces, but I haven't tried that yet. You can also get a cheesy consistency in sauces by using NUTRITIONAL YEAST. This is not regular yeast or brewers yeast, but a processed yeast which comes as dry flakes and doesn't need refrigeration. I love it on corn-on-the-cob, or on popcorn. But if you're courageous, you can add it to sauces for a cheezy consistency. I made a lasagna sauce with soy milk, kuzu, and nutritional yeast which was a big hit.