Uses for Non-dairy Milk

I sometimes make recipes that call for non-dairy milk, such as soy or rice milk. They usually require 1/2 or 1 cup, and most boxes come with four cups. Since this kind of milk only lasts for up to two weeks, I usually find myself searching for a recipe I can make that will help use it up. Here are some ideas.

  1. A cake or other pastry, to replace the juice
  2. A quiche, for example, this one
  3. To water down soy sauce in a recipe that requires low sodium soy sauce, or is just too salty
  4. Potato corn soup, or other soups
  5. Instead of dairy milk in pasta

Please comment below if you have any other suggestions.

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