Guest guest Posted September 22, 2007 Report Share Posted September 22, 2007 I have a question... Does anyone have a favorite " soy-type " milk to use for the following: Gravy Soups Desserts ( things that you would bake ) Or does it really matter what one to use? I know nothing about them, and am not sure if they seperate when they get hot or just what. Thanks in advance ! Susan Quote Link to comment Share on other sites More sharing options...
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