savory milk substitute
 

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!

Re: savory milk substitute
 

I like full-fat canned coconut milk. I use it for gravies, white sauce, and potato soup.

There are some really unsweetened milks. But, you need to check the aseptic packages for those. The fridge ones are still sweet to me, as well.

You can make your own milks, too. Just half the water for more creamy. Oat, almond, or cashew are good replacements. Use raw nuts not roasted.

What pie did you make?

Re: savory milk substitute
 

For savory dishes like mashed potatoes, I have used hemp milk with good results. Even though it seems a bit sweet, I've also used plain coconut milk in savory dishes without it tasting dessert-like.

Re: savory milk substitute
 

pecan pie, it only had 2 T of milk but the filling was really runny. Still tasted good though.

Thanks for the suggestions :D I've been wanting to get some coconut milk, and I hadn't even thought of hemp milk. Natural foods store, here I come!

Re: savory milk substitute
 

Pecan pie filling is notoriously finicky;). But, it is so yummy. I hated it growing up, but I love it now.