Substituting almond milk for evaporated
Can almond milk be substituted for evaporated milk in a custard pie recipe?
Best Answer
Almond milk is much, much thinner than evaporated milk. Do you specifically need to use almond milk, or are you just looking for a non-dairy option? I've used coconut milk for custards with some success; you might also be able to use a soy creamer (since you can get away with subbing cream for evaporated milk).
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Quick Answer about "Substituting almond milk for evaporated"
Almond Milk Or Soy Milk This substitute can be used if you have a dairy allergy or if you are lactose intolerant. As a substitute for evaporated milk, you can use vanilla-flavored soy milk or almond milk in its place. Just use 3/4 of however much evaporated milk the recipe calls for.How much almond milk do I substitute for evaporated milk?
How to make this Dairy Free Evaporated Milk Substitute. Place 3 cups almond milk in medium saucepan. Simmer over medium low to medium heat heat for 30 minutes- 1 hour, depending on how hot your burner is, stir it occasionally. Cook it down so that it is about half the amount you started with.Can I substitute almond milk for canned milk?
You can simmer almond milk to reduce and concentrate the flavor and texture: when reduced by half, it is approximately the thickness of heavy cream. Whether it can be substituted for evaporated milk will depend to some extent on the dish, but in general, you should be able to use it.Can coconut milk be used in place of evaporated milk?
Another alternative for evaporated milk is to substitute coconut milk 1:1 in the recipe. This will impart a coconut flavor to the recipe, so it works in some recipes but not all.What is a good substitute for evaporated milk?
Five substitutes for evaporated milk- Regular Milk. Unsurprisingly, the milk you already have in the fridge will be a fine substitute for evaporated milk\u2014with a bit of tinkering. ...
- Non-Dairy Milk. ...
- Half and Half. ...
- Heavy Cream. ...
- Powdered Milk. ...
- 18 Comments.
How to Make Evaporated Milk | Bold Baking Basics
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Answer 2
You would need to remove some of the liquid youself for this to work. I have successfully made pies by subsitituting soymilk that I had reduced to half its starting volume over low heat. Almond milk should work about the same, just needs to pour twice what your recipe calls for into a pot and simmer until it loses volume, wide surface area would speed up the process.
Using coconut milk is more efficient, as it is thick enough to work without being reduced.
Answer 3
As you know almond milk is not really milk at all, but almonds soaked in milk overnight say then blitzed and strained, it has the protein of milk but not any of the sugars or fats. Evaporated milk is milk with about 60% of the liquid removed and sugar added.
If you wanted to use it in a pie recipe (lemon meringue or key lime by any chance?) you would have to add additional thickener like corn-starch. I would add take 2 tbs's and mix it with a tbs of almond milk to make a paste then mix it with the remaining almond milk. I would not cook it on the hob, I would just let it cook in the pie but then perhaps that is wrong.
In addition to the extra thickener, you would have to add extra sugar but I assume this won't actually change the result of the recipe so could be adapted to your taste.
Hope this helps!
Answer 4
I have used almond milk and raw goat's milk with pure maple syrup when substituting for evaporated milk in pumpkin pie. The pumpkin pies had to be cooked longer. Use a bit more spice if your family likes pumpkin spices. I would reduce the amount of almond milk by an 1/8 of a cup.
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