I just found out that I am probably going to be making most of Thanksgiving dinner this year. I am happy to do so . . . but . . . sister-in-law is not a big fan of milk. I don't have any objection to using soy or rice milk in place of dairy milk for be things that use a bechamel sauce for the casserole dishes, apparently butter is ok (yeah, i know . . . but I'm not going to make an issue of it at Thanksgiving.) What about for the pumpkin pie? Do they make evaporated/condensed soy milk or do I just use regular soy? Mashed potatoes, use soy or just go for chicken or vegetable broth?
Truth be told I'm just as happy to have a reason to experiment, I was allergic to all types of mammal milk when I was an infant and was raised on soy milk back in the dark ages. Even now I break out if I consume too much dairy, although I'm not lactose intolerant. I'd just as soon save the 'milk points' for butter, ice cream, and whipped cream.
Any tips or suggestions would be appreciated.
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