Milk

Milk – there is a wide range of dairy-free or plant-based milks available, both long life or fresh, that can all be used in exactly the same way as dairy milk in baking. Try and use an unsweetened variety if possible. Some of the recipes in this book specify which one to use as their flavour will fit better, however, on the whole I suggest using whichever you prefer: soya, nut milks (almond, hazelnut, cashew etc.), coconut, oat or rice milk.