Almond milk

Almond milk can usually replace dairy milk one for one in muffins, quick breads, pancakes and many cakes. It has less protein and fat than whole milk, so baked goods may brown a little less and taste a little leaner, and custards and puddings may set softer.

Unsweetened, plain almond milk is the most flexible choice for baking. Sweetened and vanilla versions add extra sugar and flavor, which can be fine in sweet recipes but should be taken into account.