Using Soy Milk Instead of Almond Milk (unsweetened)
Ratio
1:1
Good — works well with minor differences
Recipe Adjustment Notes
Higher protein than almond — best for baking that needs structure.
The Science Behind This Swap
Higher protein than almond — best for baking that needs structure.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (230g-260g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry