I'm new to the non dairy (cow's milk) world and need some advise.
I've been making my sauces and gravies out of soy milk. They've turned out fine, but the sweetness of the soy milk is overpowering. Does anyone have advise on how to combat this--or substitutes to use?
Thank You
I've been making my sauces and gravies out of soy milk. They've turned out fine, but the sweetness of the soy milk is overpowering. Does anyone have advise on how to combat this--or substitutes to use?
Thank You