When I tried Almond Milk with instant pudding, it did not thicken at all. It stayed runny like chocolate milk. I remember reading on the Hungry Girl website that it would not set up, but I had forgotten before I had it all measured out. She was right.
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I've used almond milk. No, it doesn't set up like pudding, but it does thicken. I liked it.
The instant pudding instructions say that it won't set up properly if you use soy milk. Does anyone know if the same is true for unsweetened almond milk or does that work? A Google search has taken me to a few messageboard and/or blog posts with different answers.
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