March 17, 2014 by BettyCupcakes
I’ve alluded to it a few times lately, but I’m almost entirely dairy-free these days. Basically, I’ve been lactose-intolerant my whole life and ignored it. This was great for my tastebuds and not so great for my body. Now that I’m old (turning 30 in June- egads!) I’m try to take better care of myself and fuel my body with foods that nourish it best.
Tips, tricks, and ideas for using almond milk when cooking and baking:
- When making things like pancakes, muffins, quick breads, or scones, I substitute unsweetened, unflavored almond milk on a 1:1 ratio with cow’s milk.
- You can sour almond milk to make a buttermilk substitute by adding 1 tablespoon of lemon juice or white distilled vinegar to a scant cup of almond milk.
- To make sauces with almond milk, I make a roux with olive oil and flour. Then add almond milk. Wait for it to thicken (never stop whisking!) and then I season it with salt, pepper, other spices, and sometimes nutritional yeast.
- I have even used almond milk to make the cheese sauce for macaroni and cheese (weird, I know- since I’m dairy-free, but I do still cook for a small child). It tasted great and incorporated well with the cheese. No funky lumps or separating.
- The consistency of almond milk is similar to that of 1% cow’s milk. It would alter the texture of any recipe that calls for whole milk or cream.
Recipes that work every time with almond milk:
Have you tried almond milk or other non-dairy milks in cooking and baking? Share your tips and thoughts below. Links welcome!