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ISLAORANGESTAR2's Photo ISLAORANGESTAR2 Posts: 171
9/23/18 11:31 A

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For me...it isn't just the flavor that makes me want to re-make a recipe, it is how my body feels when I am digesting it all. If something tastes good but gives me a cramp, keeps me awake later, or makes me feel heavy then I avoid eating it again. For instance, I stay away from refined white sugar because it creates a cycle that makes me want more later. If I resist the urge to want more it goes away quite quickly so that I'm not tempted by it anymore.

ISLAORANGESTAR2's Photo ISLAORANGESTAR2 Posts: 171
9/6/18 12:13 P

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I use equal amounts of almond milk (unsweetened) instead of whole dairy milk in the recipe I'm making. If the almond milk is sweetened the flavor of the recipe will change. In bread baking,though, a little sugar, honey, molasses is needed to make the baking yeast work.

WINACHST's Photo WINACHST Posts: 2,118
4/6/18 9:28 A

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I use cashew cream in my creamy soups. I found a 'creamy' Tomato Soup recipe that used cauliflower for the cream. Oh, my was that good.

Also, if I am going to blend the soup, I just throw the cashews in when cooking. They seem to soften by the time I blend.

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SESHAT13's Photo SESHAT13 SparkPoints: (53,915)
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12/31/17 4:18 P

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I have added cannellini beans to soups that I like creamed, for example, pumpkin or carrot soup. Put in the blender or mix with a hand held blender.

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NANROCKS's Photo NANROCKS Posts: 635
9/8/17 9:15 P

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Have fun trying it and hope it tastes great.

Edited by: NANROCKS at: 9/8/2017 (21:17)
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NANROCKS's Photo NANROCKS Posts: 635
9/8/17 9:13 P

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I have used almond, soy, and coconut milks. I like cashew milk the best; soak a few of raw nuts in water for a couple of hours then throw in the blender.
I've also heard hemp and oat milks are good for cooking.

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MAUITN's Photo MAUITN Posts: 15,321
3/12/17 9:37 A

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I have used both almond milk and coconut milk. Both work well.

Earnie - Monteagle, TN
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TYMBERWOLFE's Photo TYMBERWOLFE Posts: 2,410
2/26/17 6:49 A

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We used cashew milk on our "cream" of broccoli soup the other night and it was delicious!

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10/2/16 7:17 A

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Julie, I use plain unsweetened soymilk with my cheezy cream of broccoli soup. It comes out awesome. I like soy for the protein but almond works really well. You might need a little something to thicken it. I use non-gmo cornstarch:)

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PINKPARASOLLADY's Photo PINKPARASOLLADY Posts: 1,024
7/30/16 3:52 P

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Absolutely! Just be sure it's unsweetened and plain (not vanilla). Silk's 25cal/cup cashew milk is a bit creamier, has a bit of almond butter in it. I bet that would be good in soup.

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MOONBEANS's Photo MOONBEANS SparkPoints: (4,491)
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7/25/16 3:49 P

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You can also substitute cashew "cream": just add one part water to one part cashews and blend until smooth.

Here is a good resource for vegan substitutions: https://en.wikibooks.org/wiki/Cookbook:Veg
an_Substitutions

Discipline is simply choosing between what you want now and what you want most.


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FANCYSIMAGES's Photo FANCYSIMAGES Posts: 3,382
7/5/16 9:01 A

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I've had soup made with soy milk that was really good (and you couldn't even tell it wasn't regular milk). My guess is as long as you use an unsweetened almond milk, it should be ok.

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BILBY4's Photo BILBY4 SparkPoints: (48,096)
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7/4/16 9:04 P

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If I am doing high temperature cooking I like to use quinoa milk. I make my own. It simply will not break at high temperatures.

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JULIEINOREGON's Photo JULIEINOREGON Posts: 32
7/4/16 8:31 P

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I have looked at a lot of soup recipes that use milk. I was wondering if I could substitute Almond Milk? Have you cooked with Almond Milk? What would you use in place of regular milk? I saw a recipe for broccoli and cauliflower soup I want to make but it uses milk.

Thanks for the advice. Julie

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