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Post by joannasjoy on Jan 23, 2016 2:19:20 GMT -5
What alternatives can I use rather than almond milk? Thanks
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Post by windyindy on Jan 23, 2016 10:34:45 GMT -5
My mama is allergic to almonds so I use homemade coconut milk. You can use it freely in S meals, but in E or FP should only use 1/4 people say, as you don't want to go over the fat limit. And if you do use it in E or FP recipes, then leave out the other fat in that particular recipe that way you don't accidentally go over and create a crossover (unless you're at or near goal weight, and then it's ok ). If I'm using it in either of those I use the 1/4 and then use water up to whatever liquid the originally recipe called for. It does taste more watered down obviously, but it works for us. Hope this helps Oh! And you also could use cashew milk
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jan 25, 2016 17:00:22 GMT -5
I love cashew milk. It seems creamier than the almond. The Silk brand is carrageenan free.
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Post by rebekahrl on Jan 27, 2016 14:49:26 GMT -5
There is a recipe called foundation milk in the new cookbook. It has collagen in it! It isn't too bad, used in things, especially.
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Post by rebekahrl on Jan 27, 2016 14:49:36 GMT -5
There is a recipe called foundation milk in the new cookbook. It has collagen in it! It isn't too bad, used in things, especially.
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