"notbob" > wrote in message
...
> 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

I like almond milk a lot, but I've never tried it in cooking. As you say, it
lasts a lot longer and less waste.

Cheri