There are always questions about milk-free recipes.  I have found just
substituting soy milk for milk has always worked well.  I take any regular
recipe that calls for milk and just substitute.  I don't see the big
difference in cooking with or without milk.  I make anything! (except
yogurt) I make cookies, "cream" soups, "cream" sauces, puddings, etc., etc.
Anyone with specific questions can always ask me.

Rachele Shaw
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