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Which Plant Milks to Use in Savory Cooking

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Not all plant milks are created equal! Many of them have hidden natural flavors and sweeteners that you can't identify on the label and when you cook with them, they turn your savory foods sweet and/or give them a weird taste!


I suggest you always search for an organic almond milk in a paper carton if you can find it. Check to see that it says "Unsweetened" and be mindful if it says "natural flavors" on the ingredient list - it may have a weird taste to it. The fewer the ingredients the better and if you can identify/pronounce everything on the back - that's ideal!


It's a good idea to mix up which plant milks you use to make sure you don't build up a sensitivity to either one of them and to ensure you're getting a variety of vitamins and nutrients in your diet!


Below are plant milks I've cooked savory foods like mashed potatoes, creamy casseroles, creamy sauces like Alfredo, salad dressings like ranch or green goddess, creamy soups like this Butternut Squash Bisque, etc. with success:


UNSWEETENED ALMOND MILK

-Mooala

-Generic Grocery Store Brand (Kroger Simple Truth + Whole Foods 365 Brands are great!) -Almond Breeze

-Silk


UNSWEETENED OAT MILK

-Planet Oat

UNSWEETENED HEMP SEED MILK

-Pacific


UNSWEETENED MACADAMIA NUT MILK

-Milkadamia


If you found this post helpful, please like it or share it with a friend!


Tag me in your next creamy food creation and let me know which plant milk you used for it! I'd love to see what you're working on!!


Happy Cooking,


Laura