Given the background description of some cooking related query, summarize the question into a title

Some say one should use more than one cutting boards because if you use just one board for raw meat and vegetables, bacteria from raw meat moves to the board and then to the vegetables, then you eat that vegetable raw, and you get sick.Some uses more than two cutting boards: one for fish, another for raw poultry, yet another for dairy and so on. What if I use just two rather than 3 or more? One for stuff to be heated, another for everything else. What do I gain by using 3 or more rather than 2?
Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?

I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
What natural emulsifier can I use for almond milk?

I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using completed corn bread as an ingredient. Recipes for bread pudding don't have this problem; they don't expect you to start from flour :)Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results? I'm not at all sure. If not, what would people suggest I do to my corn bread, to turn it into corn bread pudding?
Making corn bread pudding from corn bread