Ingenious Ways to Use Almond Milk

Whether you're avoiding dairy or simply trying to diversify your diet, almond milk has a lot to offer. I like it because it tastes great and adds richness to a number of dishes. I've created a bunch of recipes that use almond milk — some sweet and some savory. Though the substitutions may not be universal, they are pretty wide and varied. On the sweet side, almond milk is wonderful in place of cow's milk in my Almond Milk Rice Pudding, in which I cook sushi rice risotto-style using almond milk and a bit of sugar. Since almonds and cherries are a classic pairing, I top the pudding with sweet-tart cherry preserves. Divine!

On the savory side, I make a luscious Spicy Cauliflower Puree that's as good as any mashed potato I've ever had. I simmer cauliflower in almond milk until soft, then drain and puree it for a thick, silky mash. This also makes a lovely soup if it's blended with all of the almond milk. In yet another recipe, Almond Milk Creamed Spinach, I make a béchamel with almond milk, into which I fold wilted spinach and grated Parmesan (for a dairy-free version, you could use a plant-based cheese), then top it with panko and marcona almonds and bake it until it's bubbling and golden. Now that's delicious!

Almond milk is also terrific in place of dairy milk in French toast, bread pudding, mashed potatoes, creamy bisques or curries, ice cream (churned), baked goods and, of course, smoothies and milkshakes.