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Cooking with Almond Milk?
I recently graduated from lactose intolerance to a pretty severe reaction to straight cow's milk that causes a shudder every time I pass a Starbucks.
I'm still good with cheese, thank goodness.
But I despise soy milk, which has its own side effects with my system, so I discovered almond milk this weekend.
I love it.
I got the sweetened vanilla, but can't wait to try the other types.
My question is in regards to anyone having experimented with using almond milk in recipes.
I know with some of the other substitutions you have to add things for consistency, but this stuff is fairly similar to 2% milk.
Has anyone played around with almond milk?
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Here's how life works: you either get to ask for an apology or you get to shoot people. Not both. House
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Originally Posted by Plan9
Just realize that you're armed with smart but heavily outnumbered.
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The question isn’t who is going to let me; it’s who is going to stop me. Ayn Rand
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