Bake it, shake it, simmer and sauté it

Silk soy beverages or almond beverages can replace dairy milk in almost any recipe. In fact, as a general rule you can substitute Silk for dairy milk cup-for-cup when making smoothies, cakes, muffins, pancakes and breads. It even works wonders for soups, stews, sauces and casseroles.

• Silk beverages will scorch just like dairy milk.
  Be careful not to boil at too high a temperature. And just like dairy milk, Silk can also form a skin. Stir constantly while boiling.
• Silk beverages are not recommended for freezing.
  Freezing can change the consistency and the taste of Silk. If you must freeze it, do so for at least 48 hours and defrost slowly in your refrigerator.
• Use a little less Silk for better puddings and pies.
  Silk beverages are low in saturated fat. That’s great news for great eating - but it can be a challenge when making puddings or pie fillings. Add less liquid and ¼ cup (60 ml) cornstarch to your cooked pudding recipe to help Silk "set up" without the need to add extra fat and remember to whisk constantly.
• Re-set that timer.
  Using Silk beverages in your favourite baked good recipes may slightly affect the baking time. Check the oven a few minutes earlier than the time listed in the recipe.
• Use less sugar with Silk.
  And since some Silk beverages may already be lightly sweet, you can reduce the sugar in your dessert recipes by one third or one half with no sacrifice in flavour.
• Tips and tricks when using Silk.
  If a recipe calls for buttermilk, add a teaspoon of vinegar to Silk beverages before adding to the recipe. However, unless specifically directed by your recipe, avoid adding acidic ingredients like sundried tomatoes or lemon to Silk beverages; they could cause the mixture to curdle.
• Sip it. Don’t whip it.
  It’s a delicious, creamy substitute - but there’s not enough fat in Silk to "whip" it like dairy cream.