I too like almond/coconut/cashew non sweetened milk. Sometimes I like to have skim mixed in, by itself, or vanilla flavored almond as well. Thanks for all the feedback about uses in baking and puddings. I like the low cal due to cal restraints while changing from overindulging to eating properly balanced meals and snacks within my cal limits. Thanks all!!!!
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I bake everything with almond milk and have never had a problem. I recently made chocolate (dariy free) pudding using cashew milk and it was excellent. Here's the recipe - http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2876646 and it does thicken up nicely.
Edited by: GNOCCHIBEAR at: 3/16/2015 (17:33)
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For pudding - I haven't tried it yet but I found online to reduce the amount of milk from 2 cups to 1.5 cups and add 2 tsp of cornstarch to the pudding mix before adding the milk. It should help the almond milk set up correctly. I think I am going to try it this week because I have been craving butterscotch pudding
Oh - and I use almond milk or soy milk in just about everything. The only thing that my DH refuses to use it in is if we have vanilla flavor only in the house - don't use it in mac and cheese
Use almond milk in all my recipes. The only problem if it is in liquid form (such in a in the container before if it used for anything) and you try to freeze it, it will curdle. Other than that it is great and I use it in everything.
"Unsweetened almond milk can be used in most recipes that call for milk, including both cooked and baked goods. However, unsweetened almond milk cannot replace dairy milk in packaged instant puddings."
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