Post Punk Kitchen Forum

What's your favorite non dairy milk for baking? I usually keep almond milk for drinking and soy milk for baking. I mostly use soy milk for baking because of the protein content that's similar to eggs and regular milk. The silk soy milk that I usually use is really different now, so I don't like using it anymore.

I tried almond milk in baking today, and it worked okay. The only thing was that the cupcakes cracked on the top, and didn't look smooth. I used the Salted Caramel Cupcake Recipe from Chloe's Vegan Desserts. Once I put the frosting on them they looked really nice. I'm not sure if the cracking was from the almond milk or maybe too much vinegar.

What non dairy milk has worked the best for you in baking?

I don't usually notice much difference between almond and soy, but I did bake with oat milk for a while and noticed that it made things super light and fluffy. I usually only use soy because it's what I drink.

I pretty much only use soy, because I buy cases of it (aseptically packaged) from Costco for just that purpose.

i always use soy for baking (edensoy original), but it's mostly because that's all i ever bought when i was a new vegan and was learning to cook, and i'm afraid of messing with recipes that i know i'm happy with at the moment. i know there are ways to make other non-dairy milks work, but i'm too lazy to mess with a good thing. i drink almond-coconut milk, but the one time i tried to use it for cooking, in my favorite pancakes that i'd made a million times, i was so unhappy with the results that i almost threw them out. and they were chocolate chip pancakes, so that's how bad that was. now i always keep one carton of plain soy around in case i need cake.

I'll have to try edensoy soy milk soon. I really dislike silk now since they changed their recipe.

I just use almond milk for 99% of everything. I haven't tried Chloe's cupcake recipe but almond milk hasn't steered my wrong in any other baking applications.

same for me. i always use almond milk and ive never had an issue but i dont know all the sciency stuff involved in baking

I use almond for the most part. Especially for anything that needs to be creamy. I do think that soy curdles better so when I need a buttermilk sub I will use soy.

I use almond for the most part. Especially for anything that needs to be creamy. I do think that soy curdles better so when I need a buttermilk sub I will use soy.

I use plain unsweetened soy Silk, but I don't like the smell of the new version. Kroger has a store brand unsweetened almond milk that I've used with great results so far, but my sister is very allergic to nuts so I have to pay attention to what I use it in just in case she's around.

I use almond or coconut (boxed) 99% of the time. Sometimes I buy new boxes, for example a month ago there was a new sunflower milk on sale. I use canned coconut milk when it calls for it only, since it's so expensive.

soy for baking/cooking and almond for cereal, coffee and drinking with brownies :)

but i only roll my own these days 'cause i'm a bit crazy about unnecessary additives - especially excess calcium.

For those of you who prefer soy milk for baking, is it because that's what you drink or does it work better in some way?

Anyway, I'm in the almond milk camp because that's what I drink so I always have some in the house. It seems to work fine for baking, but I am not a heavy-duty baker so maybe there are some magical soy secrets I don't know about.

I use soy because that is what I put in my tea and on my oatmeal. I don't bake often enough to work through a carton of something different before it goes bad. I have occasionally baked with other milks and did not notice a difference.

Just curious as someone who is always struggling to get enough calcium, why do you feel like it's too much in fortified milks?

I mostly only use soy because I can get it relatively inexpensively (by the case), and I never use almond milk because I bake for sale and try to avoid making items that would otherwise be nut-free unavailable to those with allergies.

I like to use rice, but often use soy. I find that in some things - the rice milk makes things more tender (probably owing to the lower protein content) and light. But soy works fine for most things. I'd like to test the rice with more things other than cupcakes, though.

I usually drink oat milk, but don't like it for cooking, so I think I've just assumed it wouldn't work well for baking either. I really think soy milk works best, especially when you do the curdling with vinegar trick, but it makes my throat itchy. So rice milk it is. I'll have to try oat for cakes now that I see what ijdi thinks though.

Vitasoy. Or any soy milk except maybe So Nice or So Good or that gross Trader Joe's brand.

I dislike almond milk! It is so watery.

I mostly use homemade almond and oat milks, though often i'll use yoghurt i've made from those milks (often just as part of the milk asked for, though) and omit some, or all vinegar if the recipe uses it. I really like yoghurt in baking.

I use the almond and oat because it's really cheap, especially the oat. And because my partner goes through a crapload of soy milk in tea (it's like half milk - yuck!). We don't have a car, and it gets really heavy walking home carrying a few litres of soy milk plus other groceries.

I don't bake the same things the same way enough to really get a sense of the effect of different milks, mostly i am making various changes even if it's based on the same recipe. But generally i think it doesn't matter that much, except for the fact that i think yoghurt tastes good.

Oh and sometimes i use some of the 'whey' that drains off when i strain yoghurt.

Ive been using hazel nut milk lately, its got a deeper richer nuttier taste than almond so shows up more in baking, made a lushious banana bread with it that had wholegrain spelt flour and chestnut flour WAS DELISH!

I know this is probably included under the "other" umbrella, but I wanted to give a shout-out to the boxed or refrigerated coconut milk they sell now. I love to use that in my baking! Plus, the canned coconut milk is wonderful in things like coconut cream pie and the like.

I like the coconut milk beverage best for baking, but I don't usually buy it because I don't like it for drinking/in cereal. I usually use almond milk, since that is what I prefer to drink.

In the US, almond. Here in NL, coconut.

I use soy milk because it's less delicious than the almond milk I buy so I'd rather keep the almond milk for cereal/drinking.