Substitution needed
Vegetarian Times, Oct, 2008 by Emily J. Hoaglin
Your June issue just hit newsstands here in Hong Kong, and I was thrilled to see the recipes for vegan ice cream ("No-Cream Ice Cream," p. 62). I have known about my lactose intolerance for several decades and the one thing I still crave is ice cream. Shopping in Hung Kong today is much better than it was 15 years ago, but one ingredient listed in all the recipes--soy creamer--I have never seen and am not aware of what it is. I assume it is a type of thickened soymilk. Can I substitute soymilk and a bit of thickener for the soy creamer?
EMILY J. HOAGLIN | HONG KONG, CHINA
Editor's Note: Thickening regular soymilk with cornstarch and some sugar should work, but it may take some experimentation.
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