On 2011-10-13, Cheri > wrote:

> I love evaporated milk for cooking.

While I'm trying to become more veganish, I still have some cheese. Hence
the au gratin dish. Anyone try soy or almond milk for a bechemel?

I've discovered I love almond milk and it's not that expensive. A qt
of almond milk is not much more expensive than reg milk and it
keeps longer, too.

nb