From what Ive read from your book all soy and rice cheese and
milk subsitutes are out.
Not exact matches
do you think it will be a good idea to
subsitute the butter
milk with sour cream, as ia suppose the
milk was for moisture.
For a low - cal option,
subsitute a reduced - fat coconut
milk for the regular product.
It was the same ratio's in the recipe just
subsituted — the very vanilla soymilk for the almond
milk, and coconut spread for the oil, warm it to melt.
I
subsituted normal erythritol with a small amount of vanilla paste for the vanilla sugar since I didn't have any, and I used So delicious coconut
milk instead of almond
milk (I usually do in all recipes and it doesn't make a difference) I substituted arrowroot starch for corn starch, which also usually does not make a difference.