Can you cook with Almond Milk?

Emily-D · 06-24-2011, 08:51 AM

Unfortunately, I have given up dairy in order to see if it helps with a health problem.

I want to make my favorite Pumpkin and Sausage Soup, but it calls for heavy cream. Can I use almond milk, or would that ruin it?

Thanks!

errihu · 06-24-2011, 09:18 AM

I've found that almond milk generally works where cream or milk is used.

Phos4us · 06-24-2011, 09:22 AM

Has worked fine for me

synger · 06-24-2011, 10:17 AM

In a savory dish like soup, almond milk should work fine. Its purpose is to lighten the dish and give it some depth of flavor. It will not thicken it like dairy cream will, nor will you get the richness of mouth-feel that comes with high-fat cream.

In sweet dishes, like baking things, you can substitute as well, but again cream or milk provides more than just liquid... it can provide proteins that bind the dough together and fats that make it richer. Your almond-milk versions will not be the same because almond milk does not have the same proteins and fats. It will probably work, but they will not be the same.

ASHLEY2HAWAII · 06-24-2011, 10:32 AM

I even used it to make ranch dressing last night and it was very good.
I tried to make sf pudding, it was ok but did not set up well.
I like it in mashed cauliflower, just use the unsweetend kind, not the vanilla unsweet.

Emily-D · 06-24-2011, 10:43 AM

Thank you. I'll try it.

06-24-2011, 08:51 AM	#1
Emily-D Senior LCF Member Join Date: Mar 2004 Posts: 633 Gallery: Emily-D Stats: obese/healthy weight WOE: 1992 Atkins (no grains, no soy) Start Date: 3/1/04, Restart 4/22/10	Can you cook with Almond Milk? Unfortunately, I have given up dairy in order to see if it helps with a health problem. I want to make my favorite Pumpkin and Sausage Soup, but it calls for heavy cream. Can I use almond milk, or would that ruin it? Thanks! __________________ "At the end of the day, at the end of the week, I'll only regret what I ate - not what I didn't eat." -- Linda Glein

06-24-2011, 09:22 AM	#3
Phos4us Senior LCF Member Join Date: May 2011 Location: Phoenix, AZ Posts: 268 Gallery: Phos4us Stats: I'm trying to give up the scale! 5'11"/41 yrs WOE: Low Carb Start Date: Restart: May 25, 2011	Has worked fine for me __________________ Birgit “How does one become a butterfly? You must want to fly so much that you are willing to give up being a caterpillar.” ~Trina Paulus "The thing that is really hard - and really amazing - is giving up on being perfect, and beginning the true work of becoming yourself." ~Anna Quindlen Daily Bytes Recipe Blog

06-24-2011, 10:43 AM	#6
Emily-D Senior LCF Member Join Date: Mar 2004 Posts: 633 Gallery: Emily-D Stats: obese/healthy weight WOE: 1992 Atkins (no grains, no soy) Start Date: 3/1/04, Restart 4/22/10	Thank you. I'll try it. __________________ "At the end of the day, at the end of the week, I'll only regret what I ate - not what I didn't eat." -- Linda Glein

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

06-24-2011, 09:18 AM	#2
errihu Junior LCF Member Join Date: May 2011 Location: Canada Posts: 48 Gallery: errihu Stats: 290/242/165 WOE: Paleo/Atkins/HCG R2 Jan 4 Start Date: January 25, 2011	I've found that almond milk generally works where cream or milk is used.

06-24-2011, 10:17 AM	#4
synger Major LCF Poster! Join Date: May 2010 Posts: 1,163 Gallery: synger Stats: Start: 310 Current: 288 WOE: IF, Calorie/carb counting, IR Diet framework Start Date: IR/PCOS: Dx pre-diabetic 3/2010	In a savory dish like soup, almond milk should work fine. Its purpose is to lighten the dish and give it some depth of flavor. It will not thicken it like dairy cream will, nor will you get the richness of mouth-feel that comes with high-fat cream. In sweet dishes, like baking things, you can substitute as well, but again cream or milk provides more than just liquid... it can provide proteins that bind the dough together and fats that make it richer. Your almond-milk versions will not be the same because almond milk does not have the same proteins and fats. It will probably work, but they will not be the same.

06-24-2011, 10:32 AM	#5
ASHLEY2HAWAII Senior LCF Member Join Date: Jul 2009 Location: GILBERT, AZ Posts: 398 Gallery: ASHLEY2HAWAII Stats: 196/181.4/125 WOE: Stillman Start Date: RESTART 2-5-15	I even used it to make ranch dressing last night and it was very good. I tried to make sf pudding, it was ok but did not set up well. I like it in mashed cauliflower, just use the unsweetend kind, not the vanilla unsweet.