20 Creative Ways to Use Almond Milk

Got a carton of almond milk in your fridge? It wouldn't be unusual if you do. The almond-based drink is the most popular plant-based milk in the U.S., with 63% of the total market share. Friendlier to your wallet than some other nut options, almond milk provides a one-to-one non-dairy alternative to cow’s milk. Plus, it’s often fortified with nutrients you’d expect to get from dairy milk, such as calcium and vitamins A and D—and because it’s made with almonds, it naturally contains high amounts of vitamin E. People on low-carb, dairy-free, vegan, vegetarian, and keto diets can all enjoy almond milk.

If you don’t drink it by the glassful, though, you might find it challenging to make your way through an entire container. Here are 20 creative ways to eat and drink your favorite almond beverage.

Health Benefits of Almond Milk

  • Low in fat
  • High in vitamin E
  • Fortified versions are high in calcium, vitamin A, and vitamin D
  • Useful for people on dairy-free, vegan, and low-carb diets

For more information on the benefits of almond milk, please refer to Almond Milk Nutrition Facts and Health Benefits.

How to Use Almond Milk



We'll agree that smoothies are one of the most obvious places to use almond milk, but there's good reason to pour in a splash! The liquid thins out smoothies without adding too many calories, carbs, or too strong of a flavor.

Peanut Butter Banana Smoothie

In a blender, mix 1 frozen banana, 2 Tbsp. almond milk, 1/2 c. plain yogurt, 2 tsp. honey, and 1 Tbsp. smooth peanut butter. Serves 2.

Nutrition per serving: 199 calories, 8.6g fat, 4.7g saturated fat, 47mg sodium, 26g carbs, 2.4g fiber, 6.5g protein


Almond Blender Pancakes

Most pancakes require some liquid to achieve a smooth batter. For a just-right consistency and a hint of almond flavor, use almond milk instead of cow's milk.

Almond Blender Pancakes

In a blender, mix 1/2 c. slivered almonds, 1 c. all-purpose flour, 1 c. whole wheat flour, 2 1/2 tsp. baking powder, 5 Tbsp. white sugar, 1/2 tsp. cinnamon, 3/4 tsp. baking soda, 1/2 tsp. salt, 1 c. plain Greek yogurt, 1 c. almond milk, 1 tsp. almond extract, 2 eggs, and 2 Tbsp. vegetable oil. Pour onto a heated griddle and cook 2-3 minutes per side. Serves 8.

Nutrition per serving: 204 calories, 8.1g fat, 1.6g saturated fat, 176mg sodium, 26.7g carbs, 1.8g fiber, 6.5g protein


Blueberry Muffins

Antioxidant-rich blueberries make the perfect addition to muffins, and fortified almond milk adds to the nutritious picture with its low calorie count and high levels of vitamins A, D, and E.

Blueberry Muffins

In a large bowl, combine 1 1/2 c. white whole wheat flour, 1/2 tbsp. baking powder, 1/4 tsp. ground cinnamon, 1/4 tsp. salt, 1 egg, 1/2 c. non-fat plain Greek yogurt, 1/3 c. honey, 1 tsp. vanilla, 1/4 c. unsweetened almond milk, 1/4 c. melted butter, and 1 c. fresh or frozen blueberries. Divide between 12 greased muffin cups and bake at 375 degrees for about 20 minutes.

Nutrition per serving: 136 calories, 4.5g fat, 2.5g saturated fat, 95mg sodium, 22.3g carbs, 2g fiber, 3.1g protein


Raspberry Almond Oatmeal

Hankering for a bowl of something warm and nourishing to start the day? Oatmeal fills you up with slow-digesting complex carbohydrates and a boost of protein. Use almond milk as your cooking liquid and pair it with a sweet and crunchy topping of fresh raspberries and slivered almonds. Delish!

Raspberry Almond Oatmeal

In a microwaveable bowl, combine 1/2 c. quick-cooking oats and 1 c. plain almond milk. Microwave for 90 seconds or until oats are soft. Stir in 1 tbsp. brown sugar and 1/4 tsp. cinnamon and top with 1/4 c. fresh or frozen raspberries and 2 tbsp. slivered almonds. Serves 1.

Nutrition per serving: 235 calories, 12g fat, 0.9g saturated fat, 157mg sodium, 26.8g carbs, 4.7g fiber, 6.8g protein


French Toast

While we're on the subject of breakfast, how about a hearty French toast? Subbing almond milk for cow's milk is a great alternative for this satisfying breakfast.

Almond Milk French Toast

In a bowl, combine 3 eggs, 1 1/2 c. almond milk, 1 tbsp. cinnamon, and 2 tbsp. brown sugar. Dredge 8 slices thick-cut French bread through the mixture and cook on an electric or stovetop griddle 3-4 minutes per side. Serves 4.

Nutrition per serving: 265 calories, 5.4g fat, 1.4g saturated fat, 520mg sodium, 42.5g carbs, 2.8g fiber, 12.1g sodium


Breakfast Casserole

Yes, you can use almond milk in eggs! Choose a plain, unsweetened variety to minimize the chances of any flavor interference, then whisk it into this savory breakfast casserole.

Veggie Breakfast Casserole

Sauté 1/2 c. diced onion and 1/2 c. diced red bell pepper in a skillet with 1/2 tbsp. olive oil for 3-5 minutes or until soft. Add 1 1/2 c. fresh spinach and cook until just wilted. Set aside. In an 8 x 8 baking dish, whisk together 8 eggs, 1/2 almond milk, and a pinch of salt. Pour cooked veggies into the egg mixture and bake at 375 degrees for 40-55 minutes or until set. Serves 4.

Nutrition per serving: 158 calories, 10.9g fat, 3g saturated fat, 191mg sodium, 3.7g carbs, 0.9g fiber, 11.8g protein


Almond Milk Chai Latte

Almond milk's consistency may not be thick enough to work as a creamer in coffee, but it lends itself well to tea lattes, like an aromatic chai. It's a morning pick-me-up that you'll love.

Almond Milk Chai Latte

Steep 1 chai tea bag and 1 cinnamon stick in hot water. Stir in 1/4 c. almond milk and 1 tsp. honey. Remove tea bag and cinnamon stick and enjoy. Serves 1.

Nutrition per serving: 29 calories, 0.6g fat, 0g saturated fat, 38mg sodium, 6g carbs, 0.3g fiber, 0.3g protein


Mac and Cheese

Dairy-free mac and cheese might sound like a contradiction in terms, but for DF folks who crave classic comfort food, almond milk and dairy-free cheese offer helpful workarounds. Even if you're not dairy-free, consider substituting almond milk for some of the cow's milk in a mac and cheese recipe.

Dairy-Free Mac and Cheese

Cook 12 ounces of macaroni according to package directions and set aside. In a stock pot, melt 1/2 c. vegan butter and sauté 2 tsp. garlic about 1 minute. Add 1/4 c. flour and 1 1/2 c. almond milk. Cook and stir until thick and smooth. Whisk in 1 c. dairy-free cheese, 1/2 c. nutritional yeast, 1/2 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. paprika. Add cooked macaroni, stir, and serve. Serves 6.

Nutrition per serving: 434 calories, 18.1g fat, 4.1g saturated fat, 435mg sodium, 54.2g carbs, 5.8g fiber, 14.5g protein


Mashed Potatoes

For a lighter spin on mashed potatoes, leave out the milk and butter. Even omnivores may enjoy this vegan side dish.

Mashed Potatoes

Boil 3 Russet potatoes in a large pot for 10-15 minutes or until tender. Drain and set aside. Add 1/2 c. almond milk, 1/4 c. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper to the pot, then add drained potatoes. Mash and mix. Serves 6.

Nutrition per serving: 148 calories, 9g fat, 1g saturated fat, 15g carbs, 2g fiber, 129mg sodium, 2g protein.


Béchamel Sauce

Velvety-smooth and mild in flavor, béchamel sauce is a French culinary wonder. But guess what? It doesn't have to be made with milk! Almond milk can create a creamy sauce for topping potatoes, white lasagna, or soufflés.

Almond Milk Béchamel

In a large pot, heat 1 1/2 Tbsp. olive oil over medium heat. Stir in 2 Tbsp. flour until a paste forms. Add 1 c. heated almond milk and whisk until thick and creamy. Serves 2.

Nutrition per serving: 150 calories, 12g fat, 1g saturated fat, 152mg sodium, 10g carbs, 0.5g fiber, 1.5g protein


Alfredo Sauce

Like béchamel, Alfredo is a creamy white sauce that can get slathered on just about anything—especially pasta, chicken, and fish. This Italian favorite is typically quite rich, but subbing almond milk creates a more moderate sauce without losing the indulgent aspect.

Almond Milk Alfredo Sauce

In a large pot, heat 1/2 tbsp. olive oil over medium heat. Add 2 cloves minced garlic and sauté until fragrant. Sprinkle in 1/4 c. flour and stir until paste forms. Add 3 c. unsweetened almond milk and whisk until thickened. Stir in 1 oz. fat-free cream cheese and 2 oz. grated Parmesan and salt, to taste, and whisk until smooth. Serves 7.

Nutrition per serving: 92 calories, 6.2g fat, 2.6g saturated fat, 177mg sodium, 5.3g carbs, 0.7g fiber, 4.5g protein


Thai Peanut Sauce

Thai peanut sauces often use full-fat coconut milk, but by choosing almond milk instead, you'll significantly decrease saturated fat. (You can always try a drop or two of coconut extract to recreate the signature taste of coconut milk.)

Thai Peanut Sauce

In a small bowl, combine 2 tbsp. soy sauce, 1 tbsp. rice vinegar, 1 tsp. minced garlic, 3 tbsp. smooth peanut butter, 1/4 c. almond milk, 1 tsp. maple syrup, and 1/4 tsp Sriracha or other hot sauce. Serves 4.

Nutrition per serving: 118 calories, 9.6g fat, 4.4g saturated fat, 458mg sodium, 5.2g carbs, 1.1g fiber, 3.9g protein


Creamy Soups

If soup calls for a dairy finish with half-and-half, milk, or heavy cream, feel free to tweak your recipe with almond milk. Any time you've got already-creamy ingredients (like the butternut squash in the recipe below), almond milk's thinner texture will do just fine.

Butternut Squash Soup with Almond Milk

In a large pot, heat 1 tbsp. olive oil, then add 3 cloves garlic and 1 small diced onion. Sauté until fragrant. Add 3 c. peeled, cubed butternut squash and 3 c. vegetable broth. Bring to a boil and simmer about 30 minutes. Use an immersion blender to blend to your liking, then stir in 1 c. almond milk and season with salt and pepper. Serves 6.

Nutrition per serving: 115 calories, 5g fat, 1g saturated fat, 287mg sodium, 16g carbs, 3g fiber, 2g protein


Spring Pea Risotto

A plant-based diet could reduce the risk of heart disease and help you maintain a healthy weight. Add this springy pea risotto with almond milk to your vegetarian meal rotation.

Spring Pea Risotto

Heat 4 c. vegetable broth on low in a small saucepan. In another, larger saucepan, sauté 1/2 c. diced onion and 1 tbsp. minced garlic in 1 tbsp. olive oil. Add 1 1/2 c. Arborio rice and sauté until golden. Ladle in vegetable broth 1/2 c. at a time, stirring frequently, until all broth is absorbed. Stir in 1/2 c. almond milk, 1 c. fresh or frozen peas, 1 tsp. dried basil, and 1/4 c. dairy-free shredded cheese. Serves 4.

Nutrition per serving: 440 calories, 12.9g fat, 7.4g saturated fat, 820mg sodium, 67.4g carbs, 5.2g fiber, 12.7g protein


Almond Milk Chicken Curry

Spicy Indian curry gets a low-fat cooldown from unsweetened almond milk. This recipe is both gluten- and dairy-free!

Almond Milk Chicken Curry

In a nonstick skillet, cook 1 lb. diced chicken in 1 tbsp. olive oil until browned. Set aside. Heat 1 tsp. olive oil in the same skillet and add 2 cloves garlic, 1-inch piece ginger root, sliced, ½ tsp. ground cumin, ½ tsp. turmeric, ½ teaspoon ground cardamom, 1 tsp. garam masala, and ½ tsp. salt. Add 1 tbsp. tomato paste and 1 1/2 c. almond milk. Stir until smooth. Add cooked chicken. Serve over rice. Serves 4.

Nutrition per serving: 400 calories, 9.5g fat, 1.7g saturated fat, 426mg sodium, 39.1g carbs, 1.3g fiber, 36.9g protein


Instant Frozen Yogurt

Move over, nice cream! The combo of frozen grapes, dairy-free yogurt, and almond milk makes just as good a froyo as the standard frozen banana option.

Instant Frozen Yogurt

In a food processor, process 1 c. frozen grapes (any variety) and 1 1/2 c. almond milk (or other dairy-free) yogurt. Add maple syrup to taste and thin with almond milk, starting 1 tbsp. at a time. Serves 2.

Nutrition per serving: 152 calories, 5.2g fat, 0.1g saturated fat, 31mg sodium, 25.9g carbs, 4.4g fiber, 2.3g protein


Strawberry Almond Milk Popsicles

A little sweet, a little creamy, the perfect bite! Frozen strawberries, almond milk, and maple syrup is all it takes to make a creamy summer treat.

Strawberry Almond Milk Popsicles

In a blender, combine 2 c. frozen strawberries, 3/4 c. almond milk, and 2 tbsp. maple syrup. Divide between popsicle molds and freeze. Serves 6.

Nutrition per serving: 38 calories, 0.3g fat, 0g saturated fat, 19mg sodium, 8.9g carbs, 1.1g fiber, 0.1g protein


Chocolate Cake

Whether for a birthday, anniversary or just because, chocolate cake never fails to, well, take the cake! Instead of the usual addition of water or coffee many chocolate cakes call for, try almond milk.

Chocolate Cake with Almond Milk

In a large bowl, mix 1 1/4 c. all purpose flour, 3/4 c. cocoa powder, 2 tsp. baking powder, 1/2 c. brown sugar, 1/4 c. granulated sugar, 2 large eggs, 1/2 c. almond milk, 1/2 c. olive oil, 1 tsp. vanilla extract, and 1/4 c. hot water. Pour into a greased 8-inch round cake pan and bake at 350 degrees for 30 minutes. Serves 8.

Nutrition per serving: 310 calories, 18.7g fat, 6g saturated fat, 25mg sodium, 36.1g carbs, 3.3g fiber, 5.4g protein


Pumpkin Pie

Finish off Thanksgiving dinner (or any other fall meal) with an almond milk-infused pumpkin pie. With pumpkin's strong taste, you won't notice any almond-y flavor—and you won't miss the usual sweetened condensed milk version.

Almond Milk Pumpkin Pie

Line a pie plate with an unbaked prepared crust. In a large bowl, whisk together 3 tbsp. cornstarch and 1 1/2 c. almond milk. Add 15 oz. canned pumpkin puree, 2 large eggs, 1 1/4 c. white sugar, 1 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 tsp. ground ginger, and 1/4 tsp. ground cloves. Pour into the pie crust and bake at 325 degrees for 50-55 minutes. Serves 8.

Nutrition per serving: 254 calories, 7.1g fat, 2.1g saturated fat, 298mg sodium, 47.4g carbs, 2.1g fiber, 3.1g protein


Almond Milk Chocolate Pudding

When you use fortified almond milk in chocolate pudding, you'll not only get a whiff of almond flavor in the finished product, you'll also also get plenty of calcium.

Almond Milk Chocolate Pudding

In a large saucepan off the heat, combine 3/4 c. sugar, 1/2 c. cocoa powder, 1/3 c. cornstarch, and 1/4 tsp. salt. Slowly whisk in 3 c. almond milk until no lumps remain. Place over medium heat, stirring constantly, for about 5 minutes or until thickened. Stir in 1 tsp. vanilla and 1/2 tbsp. butter. Serves 6.

Nutrition per serving: 160 calories, 3.2g fat, 1.2g saturated fat, 181mg sodium, 35.9g carbs, 2.7g fiber, 1.8g protein

4 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. USDA FoodData Central. Beverages, almond milk, unsweetened, shelf stable.

  2. USDA FoodData Central. Beverages, chocolate almond milk, unsweetened, fortified with vitamin D2 and E.

  3. American Heart Association. Eating a plant-based diet at any age may lower cardiovascular risk.

  4. Tran, E., Dale, H. F., Jensen, C., & Lied, G. A. (2020). Effects of Plant-Based Diets on Weight Status: A Systematic ReviewDiabetes, metabolic syndrome and obesity: targets and therapy13, 3433–3448. doi:10.2147/DMSO.S272802

By Sarah Garone, NDTR
Sarah Garone, NDTR, is a freelance health and wellness writer who runs a food blog.