Almond milk is thin. Really thin. If you’re making pudding, custard, or a thick sauce, you’ll need to add more cornstarch or flour to get that rich texture. Otherwise, you’ll end up with almond-flavored soup. Not the vibe.
But for cookies, quick breads, muffins, and pancakes? Go for it. Your neighbor won’t know the difference. Your stomach might even feel lighter. You’re basically a hero using what you have instead of making a panicked store run at 9 p.m.
So yes, you can substitute almond milk in baking. Just adjust the fat, watch the sugar, and embrace the nutty notes. And if someone complains, tell them it’s artisanal.
