I have a question for all you experienced culinary artists. I'm wanting to cook some potato soup for some friends, but I have both vegans and lactose-interants to worry about. The problem is that potato soup (at least as I know how to make it) is based in milk for its liquid component. I'm wanting to know if (1) I could use soy milk to get around this, and (2) if so whether or not there's anything I should know about cooking with soymilk, and also (3) any tips for how I might make the soymilk taste as much like regular milk as possible?
thanks for your time!