Using almond milk instead of cow’s milk in egg bakes and other baked goods is a common substitution for people who have dairy allergies, are vegan, or simply prefer the taste of almond milk. The short answer is yes, you can substitute almond milk for regular milk in most egg bakes recipes.
Almond milk has a thinner consistency and milder flavor than cow’s milk, so it may change the texture and taste of your baked goods slightly. But it will still allow them to bake up properly in most cases. Here are some tips for getting the best results when replacing regular milk with almond milk in egg bakes and other baking.
Does almond milk work the same as regular milk in baking?
Almond milk contains fewer proteins and less fat than cow’s milk, so it doesn’t perform exactly the same in baking recipes. The lack of protein and fat can result in a slightly thinner, denser texture in baked goods. The almond flavor may also come through more strongly without the richer dairy taste.
However, almond milk still contains moisture and binding capabilities from its ingredients. With a few adjustments, it can work well in most baking recipes that call for milk. The cooked egg in an egg bake also provides structure, which helps compensate for some of almond milk’s textural differences.
Main considerations when substituting almond milk
Here are the main things to keep in mind if you want to use almond milk instead of regular dairy milk in an egg bake or other baked recipe:
- Flavor – Almond milk has a more pronounced almond taste, which you may taste more distinctly in the finished bake.
- Fat content – Almond milk contains very little fat compared to whole or even low-fat dairy milk. This can impact richness and moisture.
- Protein content – The lack of protein in almond milk means your bake may turn out a bit more dense.
- Thinner consistency – Almond milk is thinner than cow’s milk, so the batter may be thinner too.
- Sweetness – Many almond milks contain added sugar, making them taste sweeter than plain dairy milk.
Tips for using almond milk in egg bakes
To get the best outcome when using almond milk in your egg bake, here are some useful tips:
1. Choose unsweetened almond milk
Sweetened almond milk may throw off the flavor and sweetness balance in your recipe. Unsweetened has a more neutral taste. Just be sure to shake or stir it well before use since the almond milk solids tend to settle.
2. Use it in combination with dairy milk
For a smoother, richer texture, substitute only half the cow’s milk called for with almond milk. The other half dairy milk provides fat, protein and thickness.
3. Increase eggs slightly
An extra egg or egg white helps add back structure lost from the lack of dairy milk proteins. One extra egg white per cup of almond milk is a good rule of thumb.
4. Add a little extra leavening
Almond milk is thinner so it can make batters denser. A small amount of extra baking powder, say 1/4 teaspoon per cup almond milk, helps lift the batter for a fluffier crumb.
5. Increase fat content slightly
The lack of fat in almond milk means your bake may turn out drier. Add a teaspoon or two of vegetable oil per cup of almond milk. Melted butter also works to inject a little extra moisture.
6. Sprinkle almonds on top
To complement the subtle almond flavor in the milk, top your finished egg bake with sliced or slivered almonds. Toasted almonds pair especially nicely.
Best almond milk substitutes for baking
If you want an almond milk substitute that behaves even more like cow’s milk in baking, some good options include:
- Soy milk – Has more protein than almond milk, resulting in a richer texture.
- Cashew milk – Provides creamy thickness closer to regular milk.
- Coconut milk beverages – Imparts moisture and fat for a smooth, creamy bake.
- Skim or low-fat dairy milk – For a compromise if you want just a little dairy.
Recipe modifications
When modifying existing recipes to use almond milk, you may need to tweak some other ingredients too. Here are the main adjustments to keep in mind:
- Increase eggs slightly – An extra egg white per cup of almond milk helps structure.
- Add extra baking powder – 1/4 tsp per cup almond milk prevents denseness.
- Increase fat slightly – 1-2 tsp vegetable oil or melted butter per cup almond milk.
- Reduce leavener if using self-rising flour – Almond milk makes batters thinner.
- Increase flour – More structure-building protein may be needed.
- Reduce sugar slightly – Almond milk often has natural sweetness.
With these modifications, you can make delicious egg bakes with almond milk. But expect a slightly thinner and denser texture compared to cow’s milk. The almond flavor will also be more pronounced. Test your adapted recipe and tweak as needed to perfect the results.
Can almond milk replace buttermilk in egg bakes?
Buttermilk is sometimes used in egg bake recipes, but it can also be replaced with almond milk successfully. The key is getting the right thickness and tanginess that buttermilk provides.
To substitute almond milk for buttermilk in egg bakes or pancakes, use the following tips:
- Combine 1 cup almond milk and 1 tablespoon lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle and sour slightly.
- Thicken the soured almond milk with 1/2 teaspoon cornstarch whisked in.
- For extra tangy flavor, add a pinch of cream of tartar.
This curdled, thickened almond milk mimics the acidity and texture of buttermilk for baking success. The egg and leavening do the rest of the work.
Potential tweaks
Depending on the recipe, you may need to alter:
- Baking powder – A pinch more compensates for less lift from the thinner almond milk
- Sugar – Buttermilk often lends sweetness, so you may need more sugar
- Eggs – An extra egg white helps structure since almond milk has less protein
With the right adjustments, almond milk combined with lemon juice or vinegar makes an excellent non-dairy stand-in for buttermilk in baked egg recipes.
Egg bakes with almond milk
Here are some delicious egg bake recipes that use almond milk instead of regular dairy milk with great success:
Southwestern Egg Bake
This savory bake has bold Tex-Mex flavors from salsa, cumin, corn and peppers. Almond milk keeps it dairy-free but nice and moist. Serve with avocado, hot sauce and tortillas.
Spinach and Mushroom Quiche with Almond Milk
A veggie-packed crustless quiche that calls for unsweetened almond milk instead of heavy cream for a vegan egg bake. Nutmeg, garlic and onions add lots of flavor.
Broccoli Cheddar Egg Bake
For this family favorite, cheddar cheese and broccoli pair up in a creamy almond milk-based egg custard, then get sprinkled with crispy bacon bits.
Blueberry Almond Baked French Toast
An easy stuffed French toast casserole that uses almond milk along with blueberries, cream cheese, maple syrup and vanilla for a delightfully sweet egg bake.
Key takeaways
Here are the key tips to remember when substituting almond milk for regular milk in egg bakes and other baking recipes:
- Choose unsweetened almond milk for the most neutral flavor.
- Supplement with some dairy milk for a richer texture.
- Add extra eggs for structure.
- Increase baking powder slightly to prevent denseness.
- Add a bit of extra vegetable oil or butter for moisture.
- Adjust sugar, flour and leaveners as needed.
- Expect a thinner, denser crumb with almond flavor coming through.
With the right adjustments, almond milk can successfully stand in for regular milk in most egg bakes and baked goods. Experiment with amounts and tweaks to perfect your dairy-free egg recipes.
FAQs
Can I use almond milk in boxed egg bake mixes?
Yes, you can substitute almond milk for the regular milk called for in packaged egg bake mixes like strata, quiche, frittata or crustless quiche kits. The key is using unsweetened almond milk and increasing the eggs slightly, say an extra egg white per cup of almond milk. You may also need a touch more leavening agent and oil for the best texture.
Do you have to curdle almond milk with lemon juice like buttermilk?
Curdling the almond milk with an acidic ingredient like lemon juice is important when you need a buttermilk substitute, since it provides tang and thickness. But for basic baking, you can use almond milk straight without curdling. Just be sure to shake it first if using a refrigerated carton almond milk.
Can almond milk replace heavy cream in egg bakes?
Heavy cream lends a luxurious richness and moisture to custardy egg bakes. Almond milk won’t directly replicate heavy cream’s texture since it’s so low in fat in comparison. For best results substituting heavy cream, use a 50/50 ratio of almond milk and full-fat coconut milk. Increase eggs for structure, and add a tablespoon of cornstarch per cup of “cream” to thicken.
Is almond milk good for you?
Unsweetened almond milk is low in calories and carbs and free of lactose, making it a healthy, vegan-friendly choice. But it lacks the protein, vitamins and minerals that dairy milk contains. It’s fortified with calcium and vitamin D, though not always at levels equal to cow’s milk. Overall, almond milk can be part of healthy diet, but shouldn’t fully replace regular milk’s nutritional benefits.
Conclusion
Almond milk can stand in for regular milk in most egg bakes with proper adjustments to ensure the right texture and flavor. Its thinner consistency, lack of protein and minimal fat content means you may need to tweak the recipe slightly. Incorporating some dairy milk, adding extra eggs, increasing leaveners and baking powder, and adjusting other ingredients as needed will help almond milk work successfully in your custardy, savory egg bakes.
