Got Almond Milk?

If you’re thinking about eliminating or limiting your dairy intake—whether for health or ethical reasons—you may be wondering about easy substitutes for your favorite recipes. Almond milk, and other non-dairy milk options, are so popular right now, as you may have noticed in the dairy aisle at your grocery store. And that’s because they’re one of the easiest ways to incorporate plant-based ingredients into your everyday routine.

Using almond milk in cooking can be as easy as making a simple 1-for-1 swap. Of course, almond milk can have a distinct flavor, and even the unsweetened and unflavored varieties will lend a particular flavor to your dish. If using it in a milk-heavy recipe like a creamy pasta sauce, you will definitely taste the difference. You should also remember that almond milk lacks the richness and body that we are used to in whole or even lower fat cow’s milk, so you will miss out on some creaminess. In recipes that really count on that creaminess, you might consider substituting cashew milk, which is usually a little bit richer and more neutral in flavor, or adding a cooked vegetable purée (like sweet potato, cauliflower, or cooked white beans) alongside almond milk.

In baking, things are a little less simple, but not impossible! In general, yes, you can replace almond milk for cow’s milk in a recipe, but you should not expect identical results. Again, you will miss out on some richness, since almond milk does not have any saturated fat and tends to contain slightly more water. In some recipes, like crème brûlée or pudding, which really rely on the fat from milk or cream, you might have more luck using coconut milk (the kind found in a can, not the watered-down version you can purchase in a carton). Coconut milk is richer than almond milk or other nut milks and will help to replicate the texture of whole milk or cream. Of course, it will add a strong coconut flavor to your item, so keep that in mind.

So, to sum things up: yes, you can use almond milk in place of cow’s milk in most recipes, though there may be a better option, depending on the dish. Experiment with other non-dairy alternatives like soy milk, cashew milk, coconut milk, vegetable purées, and even blended tofu to determine which option is right for your recipe. And remember to temper your expectations. Almond milk is not cow’s milk, and it will never behave in the same way. You can make something delicious, but it won’t be identical.

Try our vegan blueberry buckle.