>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. I don't know about soy milk, since I also have to avoid soy, but I really don't like rice milk. It has a funny taste to it, and it is watery. The only recipe so far that I like it in is rice pudding. Otherwise I don't like the "ricey" taste in my baked goods. So I've been mostly changing the menu to not include foods that usually include milk products. But it's a bit limiting! --Robyn