In message <[log in to unmask]>, Robyn Kozierok
<[log in to unmask]> writes
>On 2/10/07, Pamela Palmer <[log in to unmask]> wrote:
[snip]
>> Does anyone have an alternative to a 'cream sauce'? We have an old family
>> recipe that uses it and I've been craving it lately.
>> Can I just use soy milk to replace the regular milk when I make it?
[snip]
>
>I was going to say rice milk too.
[snip]
>
>--Robyn

I got an intriguing recipe a couple of days ago from a lady who's
recently had a gastric bypass. It's not exactly a cream sauce
substitute, but it's a sauce of sorts... ...pureed cannelini beans!

The recipe was for a chilli, and you pureed half the cannelini beans and
needed very little other thickening.

You could do the same with any cooked beans, but as cannelini beans are
pale, so is the puree you get from them! It would taste somewhat
different from a cream sauce though.

I make my cream sauces with soya milk, but find that they're a bit
watery compared with dairy milk sauces. They're not at all bad, though,
and I enjoyed a tuna mornay this weekend which used a soya milk sauce as
its base.

Helen
-- 
Helen Edith Stephenson  <[log in to unmask]>
                        http://www.wuronga.me.uk/helen/index.html