HOME > Chowhound > General Topics >


Who uses Almond milk?

Recently I heard how good it was from a friend who uses it instead of cows milk on basically everything you'd use regular milk on or for.

Finding 2 coupons in the newspapers, I bought both vanilla and regular.
I love them and think they are delicious.

I know there is rice milk and soy milk too. I do buy soy milk because of my A+ blood type, and like it.......even comes in chocolate skinny.

Anyone use this stuff? What do you use it for?

  1. Click to Upload a photo (10 MB limit)
  1. [raises hand]

    I'm slightly lactose intolerant and so use nut milks (incl. almond and walnut) for things I typically would use with milk -- primarily in cereals, oatmeal and sometimes in creamed soups.

    By the way, you can make your own quite easily if you're interested. See here, as explained by goodhealthgourmet: http://chowhound.chow.com/topics/7401...

    1 Reply
    1. re: ipsedixit

      never knew it'd be so easy to make.
      we live where there is a very famous almond dealer.
      I should try to see if I can get a boatload of raw almonds from them.

      BTW: I love drinking it straight out of the 1/2 gallon container, but then I'm easy :0

    2. I sometimes use almond milk for cereal. It's not bad. I prefer the vanilla. I like baking with the flavored soy and almond milks. I think it adds a little extra flavor sometimes.

      1. i drink it, i bake with it, i cook with it. but as Laura Grace & i discussed in the other thread (thanks for linking, ipse!), the homemade version is *worlds* better than the packaged stuff for drinking straight or using on things like cereal, and you have more control over added sugar...plus, no preservatives.

        if you're partial to sweeter milk, try oat or hazelnut. and if you like coconut, So Delicious makes a "coconut milk beverage" and a non-dairy creamer.

        14 Replies
        1. re: goodhealthgourmet

          coconut milk.
          did someone say coconut milk?
          LOVE COCONUT!!!

          1. re: iL Divo

            then definitely check out Turtle Mountain's line of "So Delicious" coconut products - they make kefir, ice cream and yogurt too :)


              1. re: iL Divo

                Coconut Milk Sandwiches! Love these!
                We use almond, soy, coconut water and rice milk on all sorts of things. Not for the dietary requirements as much for the taste. They all taste great. Baking wise, I use them all and yogurt.

            1. re: vegiegail

              I'm gonna call my health food store and see if they have it. My closest WF is 34 miles away, I know cause when I'm in that town I visit it. Would love the cococnut milk. do you know how many calories it has. I am usually a FF girl with regular milk. Then I read $k!nny B!+ches and all bets were off :( I soon discovered all I thought I did right, not so much

              1. re: iL Divo

                the Turtle Mountain website should have all the nutritional information for the products - check the link i gave you above.

                FYI, if you happen to be a Costco shopper, i just spotted a new item at my store yesterday - cases of SIX aseptic cartons of unsweetened Almond Breeze for $8.49.

                1. re: goodhealthgourmet

                  GHG, did you notice any difference in the contents of the aseptic containers versus the Almond Breeze available in the standard refrigerated half gallons? I too use the unsweetened Almond Breeze milk and I've found that the contents in the refrigerated half gallons is far superior in taste and texture to that found in the shelf stable aseptic cartons.

                  I'm curious to know if anyone else here has found this to be true.

                  1. re: Cheese Boy

                    i've never tried the refrigerated ones - they're much larger than the aseptic containers, and since i live alone and only buy it for baking (i make my own for drinking) it doesn't make much sense for me. plus, i prefer the unsweetened original, and that variety isn't available refrigerated.

                    but now you have me curious, so i may check out the refrigerated unsweetened vanilla the next time i'm at the store :)

                    1. re: goodhealthgourmet

                      Unsweetened refrigerated is available in two flavors: original, and vanilla IIRC (website doesn't show it - you'll have to trust me on this). Finding either flavor depends on what your store decides to stock in their fridges. Hey, I remember reading that you made your own almond milk GHG ... there's great info in that thread !! Thanks for sharing.

                      1. re: Cheese Boy

                        OK, i'll check either today or tomorrow, i have to stop at the Co-op anyway. and you're quite welcome - it's always my pleasure to share! i hope you try making your own nut milk sometime - it's so easy, and the results are *delicious.* just don't hate me if it makes you never want to go back to packaged again ;)

                    1. re: iL Divo

                      well then tell her to get you a case...or a 3-lb bag of almonds for $9.69 so you can make your own! ;)

              2. re: goodhealthgourmet


                It makes THE MOST delicious panna cotta too! :)

              3. My wife lives by the stuff. Puts it in just about anything normally binary to milk, including tea. She starts to panic when we have less than three in the pantry. She's gotten our kids on the stuff as well. Because it comes in a chocolate flavor, the bait was so easy to set. I don't normally drink milk but will use it in cereal, coffee/tea, and oatmeal. I like the taste of the different nut milks, but it ain't milk to me.

                6 Replies
                1. re: bulavinaka

                  Yea, I think "nut milk" is really a misnomer. Should be "milk nectar"

                  1. re: ipsedixit

                    fellow Hound lgss calls it nut "mylk" which always makes me smile :)

                      1. re: visciole

                        actually, i like that lgss' spelling still allows it to be pronounced the same way as milk!

                        1. re: visciole

                          Does it have plenty of Vitamin R?

                          (I assume you are making a Simpsons reference. :-) )

                  2. i don't drink milk, never have, but i use almond milk like it's going out of style.
                    veggie custard pies (adds a unique savory sweetness), quiches, frittatas, soups, veggie whips or purees, souffles, cake/bread recipes, panna cotta, an ice "milk/cream" ...frankly any way i can. unsweetened of course :) almond dream is my favorite.

                    4 Replies
                    1. re: Emme

                      Emme, do you buy the *unsweetened* Almond Dream? if so, where? i've never seen it, and according to the Almond Dream website, there's no store within 50 miles of me that carries it!

                      1. re: goodhealthgourmet

                        i do! i get it at whole foods or pavilion's if it's on sale... last week i got it for 1.59 at pavilion's... i got 4. stockin' up :)

                        1. re: Emme

                          awesome :) no more WF for me, so i'll hit Pavilions tomorrow. thanks!!

                      2. re: Emme

                        Out of curiosity, can you please post a few of these recipes, they sound yummy, specfically the veggie whips (what is this?), soup recipes and the frittatas. Thanks!

                      3. Hi: I use almond milk regularly for 1) my morning latte and 2) to make desserts with. E.g. for last week's festival celebrations I made carrot halwa with almond milk instead of cow juice, for a dairy allergic friend. it rocked! It was as rich and tasty as the regular carrot halwa recipe, and worked out to have way fewer calories.

                        OP: you said you buy soy milk because of your blood type? What's the connection?

                        1 Reply
                        1. re: Rasam

                          Yes!! I have recently discovered how awesome it is. I bought the unsweetened and used it to make butter chicken. It was sooooo good. Way better than using cream. I have tried it in a few cream soups too. I am going to try it in more recipes instead of cream. It is thick and rich, good for you and less calories. A win win win!

                        2. I want to add that last night I used almond milk to make onion rings (instead of buttermilk). I also incorporated the leftover, chopped up almonds as part of the dredge for the onions. Not too shabby.

                          1. I make the most wonderful cereal concoction: 1/2 cup raw rolled oats, one half apple, chopped and 1/2 cup almond milk. I use the refridgerated version. It is far superior to the other.

                            8 Replies
                            1. re: karenrmj

                              Do you toast your oats at all or are they completely raw ? I ask because I'm not sure I would like the taste or texture of raw oats. I do like my oatmeal slightly undercooked though and then allowed to rest.

                              1. re: Cheese Boy

                                They are completely raw, as in Meusli (sp?). I didn't think I would like it, but now I love it! Toasting them sounds interesting. I'll have to try it!

                                  1. re: goodhealthgourmet

                                    Yes! I saw that thread about raw oats...sheesh...now I love 'em too! Have been throwing them raw into my berries, let them sit a bit and then add my Greek Yogurt...and ground flax...ta da! No more time spent cooking, tho' I never cooked them very long at all, maybe a minute, turn off heat, let sit til I'm ready to eat or right away.

                                    1. re: Val

                                      when i was in grad school i always made my breakfast the night before to bring to campus with me so i could eat it during my first lecture. it was usually a mixture of cottage cheese or Greek yogurt, berries, ground flax, and raw oats. i *loved* what happened to the texture of the oats after they had been sitting in there overnight. of course then i took a trip to Australia and discovered that it was SOP down under to have muesli with yogurt for breakfast. smart folks, those Aussies :)

                                      1. re: goodhealthgourmet

                                        Thanks GHG. I'm going to try an experiment with rolled oats mixed in with instant pudding and soaking that overnight in the fridge. I imagine it being like an "oat" tapioca. Gonna be interesting.

                                        1. re: Cheese Boy

                                          looking forward to hearing about the results, but FYI, you won't get a texture even remotely close to tapioca unless you're using steel-cut oats...rolled oats just get sort of soft & gooey. should be tasty regardless ;)

                                          1. re: goodhealthgourmet

                                            Not to worry, I have both kinds. We'll give it a whirl both ways.

                              2. I just baked this bread this morning, a recipe from Bill's Food on Cooking Channel, and sub'd the 1 1/4 cups milk for almond milk and the bread is sooooooooooo delicious (super simple).

                                1. We started to occasionally buy almond mild. Actually, we got coupons to try it and discovered it is a refreshing alternative to cow's milk. We uses it just like regular milk, on cereal, drinking it, using it in smoothies, etc. The only thing I didn't use it for was in a savory recipe where I thought the sweetness would be an odd addition. We can buy it in any of the grocery stores here, but it is about $1.50 more for a 1/2 gallon than cow's milk.

                                  1 Reply
                                  1. re: John E.

                                    The only thing I didn't use1.50 it for was in a savory recipe where I thought the sweetness would be an odd addition.
                                    you can buy the unsweetened variety....and if you want to save a few pennies, homemade is a bit less expensive, and IMO, much tastier.

                                  2. I routinely use almond milk, diamond blue brand. I use the unsweetened version and even keep a half gallon in the refrigerator at work so I can have it with my morning cereal. I adjusted to the taste (was there an adjustment_ I don't think so) and even drink it cold or at room temperature. Obviously I love it and it has less calories than cow's milk. Oh and I am not lactose intolerant. I just really like it.

                                    1. I use the Blue Diamond Original almond milk for cereal, and I got a container of their dark chocolate flavor this week for drinking. My son and I love thick rich chocolate milk, and the regular stuff is just crazy high in calories. This is a good substitute. I don't care much for soy milk, but the almond milk is pretty tasty.
                                      We are both lactose intolerant, too, so it's doubly good for us.

                                      1. Ilove it. I eat it on cereal and I drink it plain, drink the unsweetened chocolate. Starting this evening I wil be using it to bake with and starting tomorrow I am making a breakfast shake. Is anyone has any other uses... cue me in.. I am ready to try it.

                                        1 Reply
                                        1. I love it in smoothies. Almond milk (plain or vanilla), strawberries, and Pero or expresso powder.