There are a bunch of different kinds of almond milk available and different varieties work better for different things.
Plain: no sugar and no flavoring - the best for general cooking
Sweetened: sugar but no other flavoring added
Sweetened, Vanilla: sugar and vanilla flavoring added
Unsweetened, Vanilla: no sugar but vanilla flavoring added - I basically only use this when I'm on a low carb diet, in place of sweetened vanilla.
Chocolate: I only use this if I want to drink it straight or perhaps for a chocolate breakfast smoothie.
So where can you swap almond milk for milk? And which kind of almond milk is recommended?
- As creamer in your morning coffee (sweetened, vanilla)
- To replace cream in a quiche (plain, unsweetened), here's a quiche recipe using almond milk.
- To replace cream in a fritatta (plain, unsweetened), here's a frittata recipe where you can try it.
- On your morning cereal (plain, sweetened)
- To make instant oatmeal (sweetened, vanilla)
- To make instant pudding (sweetened, vanilla)
- Drink it! (sweetened, vanilla or chocolate!)
- To make a quick breakfast smoothie (sweetened, vanilla or plain)
- To thin your mashed potatoes (plain, unsweetened)
- In a corn bread mix (I've personally done this with the Aldi cornbread mix)
- Add to a soup to thin it out such as butternut squash soup
- To make pancakes or crepes
Almond milk crepes |
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