[greengirl19]

as a family we've switched to almond milk. For cereal, oatmeal, etc. The problem is, what do I use for baking or savory recipes? I used it in pie a couple weeks ago and a normally failsafe recipe was really runny. I like to make cream sauce for pasta and white gravy and other savory recipes that use milk but most milk substitutes are of the sweet variety (we drink unsweetened, but it's still somewhat desserty). I'd prefer not to use anything with soy in it. Do I just need to use another way of cooking altogether instead of just thinking I can substitute one liquid for another? Thanks!