Almond milk is a fantastic nondairy alternative to regular cow's milk. It's a great choice for vegans or those who are lactose intolerant. Drinking a tall cold glass of it and mixing it with cereal are simple substitutions, but baking with it might seem a little more complicated. Turns out, cooking with almond milk is a simple cup-to-cup replacement in most recipes. For other recipes, a few adjustments may be necessary, but your baked goods will still taste great.
When cooking almond milk on the stove top, stir constantly and use moderate heat. The milk may scorch or form a skin if left at high temperatures.
Slightly reduce the baking time. Check consistency a few minutes sooner than when the recipe recommends, as almond milk may affect the baking time.
Increase the thickening agent in pudding or custard recipes. Add a few tablespoons of cornstarch or flour. Almond milk contains no saturated fat, making it thinner and less creamy.
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Add a teaspoon of vinegar to almond milk for recipes that require buttermilk.
Avoid Acidic Ingredients
Avoid adding acidic ingredients to almond milk unless the recipe calls for it. Ingredients like tomatoes or lemon may cause curdling in almond milk.
Use Less Sweetener
Some almond milks are lightly sweetened. Reduce the sugar by one-third to one-half for dessert recipes.
A mother of two and passionate fitness presenter, Lisa M. Wolfe had her first fitness article published in 2001. She is the author of six fitness books and holds an Associate of Arts in exercise science from Oakland Community College. When not writing, Wolfe is hula-hooping, kayaking, walking or cycling.