Substitution Question

SilverIsis SilverIsis
For those that are vegetarian/vegan, can coconut milk (the carton stuff, not the canned) be used to replace regular milk in what I think closely resembles a rue? The directions say that you cook the onion in the butter/oil until translucent, then add the milk and bring it to a boil. Then you whisk in the cornmeal and take it off the heat. I'm not looking for other alternatives, it's just the coconut milk is what I have on hand. If I have to buy something I'll just go with regular. TIA
11/23/2011
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jedent jedent
Quote:
Originally posted by SilverIsis
For those that are vegetarian/vegan, can coconut milk (the carton stuff, not the canned) be used to replace regular milk in what I think closely resembles a rue? The directions say that you cook the onion in the butter/oil until translucent, then add ... More
give it a try, it can't hurt! hope it's unsweetened though.
11/23/2011
El-Jaro El-Jaro
In this case, coconut could be really interesting! It almost sounds Indian.

Normally, I'd go with soy or almond milk. It'd depend if you're going for creamy over moisture.
11/23/2011
Antipova Antipova
It's definitely going to affect the taste... but depending on what you're cooking, maybe it will be in a good way! Whatchya making?
11/23/2011
married with children married with children
I am not sure I understand. A rue is a mixture of butter and flour, used to thicken up soups and sauces. With that being said, you need to becareful when substituting ingredients in recipes. Some recipes require a exact ratio of fat to liquid, and when substituting one ingredient, it could change the end product a lot.
11/25/2011
Antipova Antipova
Quote:
Originally posted by married with children
I am not sure I understand. A rue is a mixture of butter and flour, used to thicken up soups and sauces. With that being said, you need to becareful when substituting ingredients in recipes. Some recipes require a exact ratio of fat to liquid, and ... More
I think SilverIsis was going to make the roux using flour and Earth Balance, or some other butter substitute, and then add the coconut milk in place of dairy milk to flesh out the sauce.
11/25/2011
hillys hillys
cocunut milk i think more replicates cream , but i think ususually you could use almond work or I'm not sure but adding water to the coconut milk.
03/27/2012
asphyxia asphyxia
Coconut milk from a carton is VERY different from the coconut milk from a can. The stuff from a carton is MUCH thinner and very cow milk-like in consistency and super mild in flavor.

If your recipe calls for milk, I don't think it should make too much difference if you replace it with carton coconut milk. I've personally never made roux, so I can't tell you my experience, but I can tell you that I substitute either rice, almond, soy, or coconut milk for cow milk in every single recipe I make and I've never had problems.

Good luck! I hope it turns out well!

EDIT: Just noticed this post is four months old! Give us an update and let us know how it turned out!
03/27/2012
Total posts: 8
Unique posters: 7