I'm out of soymilk and was hoping to make some cookies from the VWAV cookbook but most if not all the cookie recipes call for some amount of soymilk. Also a bread recipe I make pretty often, calls for 1/2 cup soymilk combined with 1/2 water.
On one hand I figure soy/rice milk is pretty watery anyway and probably won't matter if I replace it but I didn't know if there was another reason for it being included that I'm not aware of
Just curious if any of you have just used water in place of the soy or rice milk in recipes and been successful?? Do you think it would make a difference?
I definitely think it would make a difference. Perhaps not to the point of inedibility , but the cookies would likely be more crisp.
I didn't really want to just 'experiment' because if they flopped I would have wasted all the ingredients, but I was talking to my DH about it on his lunchbreak earlier and with all his excitement over the thought of cookies he said "Just make them, you know I'll eat them anyway" he's kind of a vegan cookie freak! lol
But yeah I guess I'll try making them tonight sense I won't be going to the store till friday. Crispy isn't much of a bad thing anyway
Also I found a can of coconut milk hiding in the pantry I thought I could always dilute that and see how they come out.