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Turns out, cooking with almond milk is a simple cup-to-cup replacement in most recipes. A few adjustments may be necessary for other recipes, but your baked goods will still taste great. Temperature: when cooking almond milk on the stovetop, constantly stir and use moderate heat. The milk may scorch or form skin if left at high temperatures.
Increase the thickening agent in pudding or custard recipes. Add a few tablespoons of cornstarch or flour. Almond milk contains no saturated fat, making it thinner and less creamy. Add a teaspoon of vinegar to almond milk for recipes that require buttermilk. Avoid adding acidic ingredients to almond milk unless the recipe calls for it.
To replicate buttermilk with almond milk, you will also need to use almond milk and lemon juice. Use about one tablespoon of lemon juice to one cup of almond milk. Let this mixture sit, and it should thicken in about ten minutes. Once you notice that it is thick enough, you can add it to the recipe.
Simple and sweet, but not too sweet, these Almond Milk Muffins are the perfect basic recipe for which to add raspberries, blueberries, apples, or chocolate chips! Have you had differing results with dairy milk vs alternative milk beverages?
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