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 Post subject: Potatoes Dauphinoise
PostPosted: Sun Dec 30, 2012 1:22 pm 
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The omni version mixes cream with regular milk. Was thinking about trying cashew cream and soy milk to get that extra richness. Can anyone see any potential problems with that?


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 Post subject: Re: Potatoes Dauphinoise
PostPosted: Sun Dec 30, 2012 1:25 pm 
Flounceiad 2011
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I do this for cream sauces all the time and it works brilliantly. Just be sure to soak the bejesus out of the cashews; I heat the soy milk nearly to boiling, and then leave the whole business covered for as long as possible before pureeing them together.

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 Post subject: Re: Potatoes Dauphinoise
PostPosted: Sun Dec 30, 2012 1:53 pm 
So Totally Yiffy
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Thanks for the tip, will do.


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