In the last few weeks I have been living by almond milk and it is a truly versatile beverage. You can replace so many things with it! I have an intolerance to dairy that makes it unpleasant at times to rely on milk and yogurt to use in recipes, so almond milk has been a great replacement.
Using almond milk in smoothies instead of milk or yogurt reduces the calories and allows for a creaminess you just wouldn’t find with water, it also adds a gentle sweetness to the smoothie.
Almond milk in cereal, what a revelation. Its so smooth and again, has a gentle sweetness that makes higher fibre and healthier cereals taste better.
Almond milk also has a much longer shelf life, so less wasted product and money.
Over all I have come to believe that you can replace almost anything with this magical liquid. I’ve made almond milk ice cream, smoothies, sauces and dips and I must say they’ve all turned out really well. In most cases I have simmered down the milk to thicken it for recipes and it has yielded better results than I had expected.
I would like to try making a similar recipe to the Japanese agar agar drop cake with almond milk and pectin, as I believe it would be absolutely delicious. I think I would pair it with a vanilla and brown sugar sauce, as it seems the flavours would complement each other well.
Almond milk on its own is a delightful beverage, refreshing and satisfying. There are mixed reviews on almond milk in coffee, I personally really enjoy it heated, but my man doesn’t like the aftertaste of the warmed milk. So that one is for each person to determine on their own.
I also believe that almond milk would pair well with cashew while cooking chicken, and I intend to try it, as I think the creaminess of the almond and the sweetness of the cashew would make for a delightful flavour combination for many dishes where you would cook with milk.
This is the brand Ryan introduced me too and I’ve been loving it since he got me to try it.
Let me know down below what your favourite recipe is with Almond Milk!