How do you feel about substituting Almond milk for whole milk, etc. in a Mornay type of sauce?
The proteins in the almond milk don’t coagulate to form a smooth sauce and you end up with a coagulated grey mass that’s slightly bitter because of the cooked almonds.
Oat or soy or cashew make better sauces but they still have to be heavily starched
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Thanks!
Cashew cream is a great start. I can make a mean sub for Alfredo.
Also taje a look at simplywhisked.com or rabbitand wolves.com… the first is for non dairy folk like me, and th second is *stunning vegan recipes.
