Almond milk is the current favorite on the non-dairy milk block, and for good reason. Not only is almond milk lower in fat than dairy milk, it’s also high in protein and fiber, and contains the essential vitamins such as iron, calcium, and magnesium. It also doesn’t hurt that almond milk is smooth and creamy, and can come in as low as 30 calories per cup. What’s not to love?
The good news is almond milk doesn’t only taste great on its own, it also performs well in both sweet and savory dishes, replacing dairy milk and making many dishes vegan-friendly. Check out these 7 breakfast and dinner recipes where almond milk especially shines.
1. Vegan Pasta Alfredo
Our first recipe comes from Simple Vegan Blog and it yields a creamy, dreamy pasta alfredo that is dairy-free. Instead of giving yourself a stomach ache from too much cheese and rich pasta sauce, sub out the cream and sub in the almond milk, cauliflower, and nutritional yeast. That combo yields a cheesy, creamy flavor that tastes great and is surprisingly good for you. The sauce still dresses your spaghetti so you get your carbs but also feel good eating healthy, too.
- 1 clove of garlic
- 1 teaspoon extra virgin olive oil
- 1 cup cauliflower
- ¾ cup almond milk
- Salt and freshly ground pepper, to taste
- 1 tablespoon nutritional yeast
- ½ tablespoon lemon juice
- 4.2 ounces gluten-free uncooked spaghetti
Directions: Cook the minced garlic with olive oil until golden brown, about 3-4 minutes. Add the almond milk and bring it to boil. Add the salt, pepper, and chopped cauliflower, and cook until it’s soft, about 7 minutes. Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
Cook the pasta al dente according to package directions. Drain the pasta and pour it into the pan with the sauce. Stir and serve.
2. Vegan Cream of Broccoli Soup
Vegan cream of broccoli soup? Sounds like an oxymoron, but you can make your favorite comfort food while still eating vegan. Once again, it’s all about the cauliflower and almond milk. Check out this recipe from Healthful Pursuit and see what we mean. To make your soup, all you need to do is combine cauliflower, broccoli, almond milk, and onion powder. Cover and cook in a saucepan until the good stuff is thick and creamy, and then serve immediately.
- 1 teaspoon extra-virgin olive oil
- 1 yellow onion, sliced
- 1 teaspoon sea salt
- Freshly ground pepper, to taste
- 4 cups (700 grams) cauliflower florets — 1 medium head of cauliflower
- 3 cups unsweetened almond milk
- 3 cups broccoli florets, finely chopped
- 1 tablespoon onion powder
Directions: Add oil, onion, salt, and pepper to a large saucepan. Saute on medium-high heat for 5 minutes, adding a couple of tablespoons of water throughout the process to avoid from burning.
Add cauliflower and milk. Cover and bring to a boil. Reduce heat to simmer and cover for 10 minutes, or until florets are soft. Add in half of the broccoli. Pour mixture into the jug of your blender. Puree until smooth. Return to pot.
Stir in remaining broccoli and onion powder. Cover and cook for another 10 minutes, until thickened. Serve immediately.
3. Vegan Butternut Squash and Chili Risotto
Another dish that is surprisingly simple to make vegan is risotto. If you sub out the cream and sub in the almond milk and nutritional yeast, risotto can still be a dream. Try this recipe from Wallflower Girl and get your risotto right without a stomach ache. Butternut squash and chili risotto is not only vegan, it’s also gluten-free, and it combines healthy veggies, rice, and seasonings to yield a comforting winter dish that won’t devastate your diet.
- 1 tablespoon olive oil or a few spritz of cooking spray
- 1 small red onion, diced
- 1 medium red chilli pepper, finely chopped
- 2 cloves of garlic, finely chopped
- 1¼ cups butternut squash, diced into cubes
- ½ cup risotto rice
- 2 cups low-salt vegetable stock
- 4 tablespoons almond milk
- 4 tablespoons nutritional yeast
- Salt and pepper, to taste
- sage leaves to garnish
Pour in a ladle of the vegetable stock and cook on a medium heat until reduced. Then add a ladle full of stock at a time until the rice absorbs it before adding more. Cook for about 25 minutes or until the risotto becomes al dente. Add more water if needed.
When the risotto is perfectly cooked, add the nutritional yeast and almond milk. Stir through and season with black pepper, to taste.
4. Spinach Frittata
Get your almond milk fix at breakfast, too. The recipe for this spinach frittata from Love and Lemons is not vegan, but you can easily leave out the cheese if need be. This frittata is full of eggs, spinach, scallions, and sun dried tomatoes, and it’s not only stomach-appeasing, it’s also aesthetically pleasing with pops of green and red color. Serving 2, this spinach frittata is the perfect weekend breakfast when you want to do minimal prep but still want to eat fancy.
- 4 eggs
- ¼ cup almond milk
- clove of garlic, minced
- olive oil
- 2-4 cups fresh spinach
- ¼ cup (or so) scallions, chopped
- pinch of paprika or other spices you like
- chopped sun dried tomatoes
- pinch of red pepper flakes
- grated parmesan or pecorino cheese
- salt and pepper
Directions: Preheat oven to 450 degrees Fahrenheit.
Crack eggs into a medium bowl and whisk them together with milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.
In a medium skillet, saute spinach and scallions in a bit of olive oil until spinach is mostly wilted. Add a pinch of salt. Place the cooked spinach into the egg bowl with the sun dried tomatoes and gently mix. Pour the whole mixture into your cast iron skillet and bake in the oven until it puffs up and becomes golden brown.
Remove from oven and let cool. Slice and serve.
5. Vegetable Curry
This next recipe from Detoxinista is detox-friendly but still not devoid of flavor. Vegetable curry is a favorite for many, and it can be healthified by subbing in almond milk and serving your curry over cauliflower rice rather than carbs. First, you make your sweet potato curry sauce from sweet potatoes, almond milk, butter, garam masala, and curry powder. Then you saute your vegetables, dress them with sweet potato sauce, and serve them over a bed of cauliflower rice. What’s not to love? This Vegetable Curry is delicious, nutritious, and perfect for when you need a post-holiday detox.
- 2 cups steamed sweet potato chunks
- 1 teaspoon butter or coconut oil
- ½ yellow onion, diced
- 4 cloves garlic, sliced
- 1 cup unsweetened almond milk
- ½ cup water
- 1 Tablespoon curry powder
- ½ teaspoon Garam Masala
- ½ teaspoon salt
- Any veggies you like, for serving
- Rice, or cauliflower “rice,” for serving
Directions: In a saute pan, heat the butter or coconut oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender.
Transfer the onions, garlic, and sweet potato chunks into a blender, and add the rest of the ingredients. Blend well, scraping down the sides, until everything is creamy. Adjust seasonings to taste and set aside.
In a separate pot, saute any veggies you like until they are nearly tender. Once your veggies are nearly cooked, pour the curry sauce over them.
Bring the sauce to a simmer, then reduce the heat and cover, to let the flavors blend for about 5-10 minutes. Pour the curried vegetables over the rice and serve warm.
6. Chicken Breasts with Green Chili-Almond Sauce
Next up is a chicken dish from Eating Well that stars a sauce made from almond milk, broth, green chiles, scallions, and garlic. The green chile-almond sauce tops seared chicken breasts and is creamy but still dairy-free. Chicken breasts dressed with said sauce is the perfect meal to serve on a weekday when you’re pressed for time and your energy levels are low. Prepare the deceivingly healthy dairy-free dish and enjoy leftovers for days.
- 2 cups unsweetened almond milk
- ½ cup reduced-sodium chicken broth
- ¾ cup chopped seeded fresh New Mexican green chiles
- 3 scallions, sliced, white and green parts separated
- 3 tablespoons slivered almonds, toasted
- 1 clove garlic, thinly sliced
- ¾ teaspoon salt, divided
- 6 chicken breast cutlets or fillets
- 1 tablespoon canola oil
- 2 tablespoons whipping cream (optional)
- 1 tablespoon sesame seeds, toasted
Directions: Combine almond milk, broth, green chiles, scallion whites, almonds, garlic, and ¼ teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree with an immersion blender or puree in a blender until smooth.
Sprinkle chicken with the remaining ½ teaspoon salt. Heat oil in large nonstick skillet over medium-high heat. Cook half the chicken until browned, 1 to 2 minutes per side. Transfer to a plate. Cook the remaining chicken until browned.
Add the first batch of chicken back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until all the chicken is cooked through and tender, 4 to 7 minutes. Remove from the heat and transfer the chicken to a serving platter. Stir cream (if using) into the sauce and pour the sauce over the chicken. Sprinkle with the reserved scallion greens and sesame seeds.
7. Cardamom Quinoa Porridge
Our last recipe is from Martha Stewart, and it yields another morning meal that enlists almond milk. Take a break from oats and instead make this fancier cardamom quinoa porridge. The protein-packed grain that is quinoa performs great when soaked in almond milk, and when you pair it with vanilla extract and ground cardamom, you quickly take your breakfast up a sophisticated notch. Treat yourself to a hot morning meal and see how almond milk can make your porridge even creamier the dairy-free way.
- ½ cup rinsed quinoa
- 1¾ cup unsweetened almond milk, divided
- ½ cup water
- ½ teaspoon vanilla extract
- ¼ teaspoon coarse salt
- ¼ teaspoon ground cardamom
- 1 sliced pear, divided
- 4 tablespoons toasted sliced almonds, divided
Directions: In a saucepan, bring quinoa, ¾ cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.
Remove from heat and let rest five minutes, then fluff with a fork.
For each serving, top ½ cup quinoa with ½ cup almond milk, ½ sliced pear, and 2 tablespoons almonds.