Following on from the thread on dairy free cheese, has anyone used soya parmesan and found it edible? We're doing BLW with my egg and CMP-allergic DD, andhaving slowly worked through quite a few ingredients without discovering any more allergies, we're moving onto proper "recipes" and would really like to do meals for all 3 of us when possible. She's remarkably good with her Nutramigen (actually seems to like it - beautiful little weirdo! ) but there's no way that we could face eating sauces made with it. I was wondering about doing lasagne with soya milk for the white sauce, and wondered if the soya parmesan-style cheeses are as vile as the others, in which case I'll just make 2 lasagnes and do hers with Nutramigen and fake parmesan and a nice one for us