Cooking with non-dairy milks is much the same as cooking with dairy milk. Maybe apart from the flavour and nutritional content. However, people often ask us when and how we use our various milks, so we thought we would some tips and tricks. First of all all our milks are incredibly versatile and can be used in so many recipes. But if we had to choose our favourite milks to use in different recipes, below is what we would generally go for.
Almond milks work great in baked goods such as muffins and cakes as well as the base for many smoothies. Both of our almond milks, Original Activated Almond Milk and Unsweetened Activated Almond Milk work really well in baked goods because their flavour is not too strong. Our Unsweetened Almond milk is also fantastic in smoothies, because it never overpowers the other flavours and ingredients. The unsweetened version is also great for a lower calorie milk option.
Our Nature’s Soy milks are fantastic to use when a large amount of milk required, such as custards and panna cotta. Soy milk has a smooth creaminess that works perfectly in these types of recipes. In fact, our soy custard recipe is the most popular recipe on the blog
Quench Milks (coconut milks)
We have a range of Quench milks that are all fantastic in their own right. Coconut milk, Coco Quench, is perfect for using in creamy savoury dishes such as soups and curries. The Almond Quench is also great in homemade ice cream. A few of our favourite recipes.
The new go-to milk for coffee. Oat milk is taking the coffee world by storm and for good reason. It froths perfectly and has a nice mellow flavour that doesn’t overpower the coffee. Try our Organic Oat Milk in your next coffee and tell us what you think!