In my experience almond milk works as a *pretty good* substitute for skim milk in baking, as both are low-fat. The only problem with almond milk vs. actual dairy is that almond milk is very low-protein; soy milk is more 'balanced' that way (which is also why it's higher calorie than almond milk). If the 'milk' in the recipe is there for sweetness or moisture, then it doesn't really matter which kind you use, but if the 'milk' is there to provide 'fat' then neither almond nor skim will do a good job (then again, eggs provide that usually).
I've made good puddings and the like with almond milk.
Just some general thoughts based on my cooking experience with it.
Can almond milk be subbed for skim milk in a muffin recipe or any recipe ? I am going to make pumpkin muffins this week by GEMINI DREAM. Almond milk has less calories than regular skim milk, but I was wondering about the taste and texture. Thanks, Barbara
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