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
  6. Freeze the milk! I recently discovered it freezes fine, if you will be cooking with it. I freeze it in one cup portions.

Please comment below if you have any other suggestions.


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