COOKING WITH SILK

IT’S EASY TO GO BEYOND THE GLASS.

Seriously, it’s simple.

Silk® beverages work like milk in almost any recipe. It’s an ounce-for-ounce, or cup-for-cup, substitution. Yep, it really is that simple. Here are some other tips to smooth the way.

  • Go Easy

    Silk will scorch if cooked at too high a temperature. Use moderate heat and stir constantly for best results.

  • No Freezing

    Our products don’t freeze well. (The taste and texture go downhill when thawed.) But mix them with other ingredients and you’re good. Try Silk beverages in frozen desserts like granita.

  • On the sweet side

    Vanilla, Chocolate and Pumpkin Spice add a festive little kick to special desserts and breakfast treats.

  • Unsweet really is all that

    Since there’s no added sugar, any kind of Unsweet will work well across a variety of recipes, from sweet to savory.

  • Be original

    Any kind of Original adds a touch of sweetness, similar to dairy milk.

  • Coco-crazy

    Our coconut and coconut almond blends taste coconutty, so they’re best in dishes that complement coconut. Think curries and desserts.

  • Thin to thick

    Most Silk products are low in saturated fat, so they need a little extra thickener to set properly in puddings or custards. Try adding 3 tablespoons of cornstarch.

  • Drizzle, don't whip

    Silk doesn’t whip up like whipping cream. Scroll on down for ways to make dairy-free whipped topping. Or just drizzle some Silk on top of fresh fruit or cobbler.

Dairy-Free substitutions

Bring your dairy-free A game to anything you want to make. Try a simple Silk swap with your dairy go-to, or go all-in on dairy-free. With Silk, you don’t have to go without, and it’s easier than you might think. Options feel like progress to us.

Buttermilk
  • Dairymilk
  • Buttermilk
  • Evaporated milk
  • Sweetened condensed milk
  • Sour cream
  • Greek yogurt
  • Sweet cream cheese
  • Heavy cream
  • Whipped Cream

Dairy-Free Milk Swap

Makes 1 cup
DIRECTIONS:

Use Silk, cup for cup, in any recipe calling for dairy milk. For savory recipes, Unsweet works best.

Carton of cashewmilk

Dairy-Free Buttermilk Swap

Makes 1 cup
You need:
  • 1 cup Original or Unsweet Silk
  • 1 teaspoon vinegar
DIRECTIONS:

Combine and let sit for 5 minutes. Use in recipe as directed.

Carton of cashewmilk

Dairy-Free Evaporated Milk Swap

Makes 1 cup
You need:
  • 2 ½ cups Unsweet Silk
DIRECTIONS:

Bring to a simmer in a saucepan over medium low heat and cook, whisking occasionally, until reduced to 1 cup, about 30 minutes. Cool before using.

Carton of cashewmilk

Dairy-Free Sweetened Condensed Milk Swap

Makes ¾ cup
You need:
  • 2 ½ cups Unsweet Silk
  • ½ cup sugar
  • ½ teaspoon salt
DIRECTIONS:

Bring all ingredients to a simmer in a saucepan over medium low heat and cook, whisking occasionally, until reduced by two-thirds, about 1 hour. Cool before using.

Carton of cashewmilk

Dairy-Free Sour Cream Swap

Makes about 1 cup
You need:
  • 1 cup raw cashews
  • ½ cup Unsweet Silk
  • 1 tablespoon lemon juice
  • 2 teaspoons apple cider vinegar
  • ⅛ teaspoon salt
DIRECTIONS:

Cover cashews with water and soak overnight. Drain and add to high-powered blender with Silk, lemon juice, vinegar and salt. Blend until thick and smooth. Cover and refrigerate.

Carton of cashewmilk

Dairy-Free Greek Yogurt Swap

Makes about ¾ cup
You need:
  • 1 cup (plain or flavored) Silk Almond or Soy Dairy-Free Yogurt Alternative
DIRECTIONS:

Line a fine mesh strainer with cheesecloth and place strainer over a bowl. Spoon Silk into strainer. Refrigerate overnight until some of the liquid has drained out and yogurt has thickened. (Note: This will not result in the same protein content as dairy Greek yogurt.)

Package of yogurt

Dairy-Free Sweet Cream Cheese Swap

Makes about ½ cup (Note: recipe makes sweet cream cheese)
You need:
  • 1 cup (plain or flavored) Silk Almond or Soy Dairy-Free Yogurt Alternative
DIRECTIONS:

Line a fine mesh strainer with cheesecloth and place over a bowl.

Spoon Silk into strainer and refrigerate for 24 hours until all liquid has drained out and yogurt is very thick and spreadable like cream cheese.

Carton of cashewmilk

Dairy-Free Heavy Cream Swap

Makes 1 cup
DIRECTIONS:

Use Silk Original Soy Creamer to finish soups or sauces as you would heavy cream. Make sure to taste as you go, since there is a sweetish taste to the creamer. Use Silk Soy and Almond Creamers in place of heavy cream in ice cream recipes and some dessert recipes.

Carton of cashewmilk

Coconut Whipped Cream SWAP

Makes about 2 cups
You need:
  • 1 (14 oz) can full-fat coconut milk or coconut cream
  • 1 tablespoon sweetener of choice
  • 1 teaspoon vanilla
DIRECTIONS:

Chill can of coconut milk overnight. Chill beaters and bowl for an hour before making whipped cream. Open can and scoop out the thick coconut solids. (Reserve any liquid for smoothies.) Add coconut solids to bowl and beat until thick and fluffy, about 6-7 minutes. Beat in sweetener and vanilla. Refrigerate until time to use.

CHICKPEA WHIPPED CREAM SWAP (AKA AQUAFABA)

Makes about 2 cups
You need:
  • 1 (15 oz) can unsalted chickpeas
  • ⅛ teaspoon cream of tartar
  • 1 tablespoon sweetener of choice
  • 1 teaspoon vanilla
DIRECTIONS:

Drain chickpeas and add the liquid to the bowl of a stand mixer. (Reserve chickpeas for another use.)

Add cream of tartar to chickpea liquid and beat for 10-12 minutes until mixture thickens and peaks appear.

Beat in sweetener. Use immediately.