Well, I finished cooking the tortellini-soyfredo. Here’s some observations about the soy milk:
- It’s not white. Not that crystalline white that I’m used to seeing with cow’s milk, anyway. More light-beige-y.
- Note to self: the cooking instruction “bring to a boil” does not make sense with soy milk. It doesn’t boil!
- The alfredo sauce was good! Smoother tasting than regular milk would have been — guess that’s the “silk” part.
I’ve yet to drink a glass of this stuff by itself….