Can You Use Almond Milk In Cooking
Olivia Luz
Here at blue diamond we never get tired of coming up with new great ways to use our delicious and nutritious line of almond breeze almondmilk products.
However as a general rule almond milk is better suited for cooking a sweeter dish like curry or for making desserts says karlene karst a nutrition specialist and registered dietitian. Slightly reduce the baking time. Almond milk is also great in place of dairy milk in french toast bread pudding mashed potatoes creamy bisques or curries ice cream churned baked goods and of course smoothies and milk. Be careful when heating like dairy milk almond milk will score if cooked at too high a temperature you ll know because it will form a skin when boiling.
Over cereal in smoothies in coffee and tea or to make hot cocoa and in baking and cooking soups some sauces. It s protein rich and comparable to other milks in terms of calories and nutritional value which means it has become increasingly popular for those trying to cut back or eliminate dairy consumption altogether. Almond milk was a staple of the medieval kitchen. When cooking almond milk on the stove top stir constantly and use moderate heat.
That means if a recipe calls for 1c cow s milk you can instead use 1c almond milk. Cook the milk slowly over low or medium heat stirring constantly. Almond milk is a versatile cooking option to use as a creamy base for alfredo sauce. Certain recipes of course might need minor adjustments but rest assured it s totally possible to cook with almond milk.
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In fact we have a whole recipe collection that you can sort by meal holiday or even dietary restriction if you re looking for new ways to use the tastiest dairy alternative on the planet. Add a few tablespoons of cornstarch or flour. You can avoid this by simply setting your hob to a medium low heat and letting the almond milk heat gradually the almond aromas released are lovely. Measure and pour the almond milk in your pot as you would dairy milk.
The milk may scorch or form a skin if left at high temperatures. Increase the thickening agent in pudding or custard recipes.
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