noodle

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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Impetuous1

I'm lactose intolerant too. I like almond milk also but haven't really tried cooking with it. Sometimes I find it too sweet. I usually drink rice milk (Rice Dream in particular) on a regular basis as I'm allergic to soy. I've used Rice Dream in everything that requires milk and it seems to be fine.

Baraka_Guru

Although I haven't cooked with it, Almond Breeze has unsweetened and unsweetened vanilla varieties. I buy them for my granola at work.

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Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön

Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot

*Nikki*

I drink the plain Almond milk and use it in everything. I made some banana oatmeal muffins a couple days ago and used the Almond milk in it, delicious. I don't see why it can't be used wherever cows milk is called for.

noodle

Thank you all so much. I really enjoy this stuff and it doesn't upset my stomach at all.
Given some of my track record with experimentation with alternative ingredients (e.g splenda for sugar) in certain types of recipes, I was trying to avoid being made fun of by my SO and his work people and wasting money.
I can't wait to try some things.

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amonkie

I am not lactose intolerant, but I am allergic to dairy, and control this by minimizing my dairy intake. I have been using Almond Breeze instead of milk for the past 3 years, and use it as an equal substitute for milk, and make no changes. I have had no problems with baking or cooking using this.

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Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna

Ayashe

I am lactose intolerant and cannot stand most of the milk substitutes. I have found a product though that is great. No chalky taste that you get with the Lactaid milk. It tastes the same. It is unfortunately a bit pricier but since I have been rather turned off from drinking milk it doesn't end up being a real drag on the budget. I use it on cereal when I have it and also use it in cooking and baking, it works quite well.



Deans Easy Milk, I usually buy the fat free version personally.

*Nikki*

Is that a soy product??

snowy

No, it's lactose-free milk.

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If I am not better, at least I am different. --Jean-Jacques Rousseau