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I think all almond milk would be too thin. Half almond milk would be great. You could consider using the coconut cream from coconut milk or thinned silkened tofu to add some thickness.
It might be a bit thin, but you could fix that with a potato cooked and pureed with the vegetables - works well as a thickener in creamy soups.
I think the almond/coconut cream combo is brillant! Thanks!
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