Many people choose to cut milk out of their diets, whether it’s because of a food allergy or a vegan diet. Luckily, dairy-free milk substitutes make it easy to continue eating and cooking the foods that you love. Here are a few of the best milk substitutes.
- Almond milk. Almond milk is a wonderful milk substitute because it has a thick, creamy consistency just like real milk. Its taste is nutty and slightly toasted, but it’s not enough to overwhelm your cooking or baking. Almond milk is also completely free of dairy and has only around 60 calories per cup.
- Soy milk. Soy milk is the original milk substitute, and likely the one that you’re most familiar with. It’s made with thickeners that give it the milk-like consistency that’s necessary for baking, and its taste is creamy and a bit sweet.
- Coconut milk. Newly popular coconut milk has a slightly thinner texture than cow’s milk, but its light flavor is very tasty. This isn’t the best option for baking because it could produce breads or cakes with a gummy texture, but it is delicious on cereals or to drink straight.
Common Ingredient Substitutions [AllRecipes]
Meet the Milk Substitutes [Cooking Light]
Substituting Milk and Dairy Ingredients [Kids With Food Allergies]
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