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Cream Substitute for a Casserole       11/15/05 10:24 AM Edit Reply Quote Suze Reged: 02/24/05 Posts: 30 Loc: Virginia Help! I am trying to adapt a casserole recipe that calls for heavy cream. In one of Heather's posts here (in response to a question about making ice cream) she recommended bringing soy milk to a boil in a saucepan with enough cornstarch to just thicken it. Will that work in a casserole? Does it taste ok (i.e., not soyish)? Thanks! I'll post the recipe if it turns out well. That's a long shot, though, because I don't cook very often!! -Sue Print     Remind Me     Notify Moderator

Entire thread Cream Substitute for a Casserole Suze 11/15/05 10:24 AM Re: Cream Substitute for a Casserole atomic rose 11/15/05 12:16 PM Re: Cream Substitute for a Casserole Suze 11/16/05 03:51 AM

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