Cooking with Silk®
It’s easy to go
beyond the glass.
-
Go easy
Silk will scorch if cooked
at too high a temperature.
Use moderate heat and
stir constantly for the
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 sideVanilla, Chocolate and
Pumpkin Spice add a
festive little kick to
special desserts and
breakfast treats. -
Unsweet really
is all thatSince 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. -
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 whipSilk doesn't whip up like whipping cream (except our Heavy 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.
Dairy-free Milk Swap
Makes 1 Cup
Use Silk, cup for cup, in any recipe calling for dairy milk. For savory recipes, Unsweet works best.
Dairy-Free Buttermilk Swap
Makes 1 cup
- 1 cup Original or Unsweet Silk
- 1 teaspoon vinegar
Combine and let sit for 5 minutes. Use in recipe as directed.
Dairy-Free Evaporated Milk Swap
Makes 1 cup
- 2 ½ cups Unsweet Silk
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.
Dairy-Free Sweetened Condensed Milk Swap
Makes ¾ cup
- 2 ½ cups Unsweet Silk
- ½ cup sugar
- ½ teaspoon salt
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.
Dairy-Free Sour Cream Swap
Makes about 1 cup
- 1 cup raw cashews
- ½ cup Unsweet Silk
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- ⅛ teaspoon salt
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.
Dairy-Free Greek Yogurt Swap
Makes about ¾ cup
- 1 cup (plain or flavored) Silk Almond or Soy Dairy-Free Yogurt Alternative
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.)
Dairy-free Sweet Cream Cheese Swap
Makes About ½ Cup (Note: Recipe Makes Sweet Cream Cheese)
- 1 cup (plain or flavored) Silk Almond or Soy Dairy-Free Yogurt Alternative
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.
Dairy-free Heavy Cream Swap
Makes 1 cup
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.
Dairy-free Heavy Whipping Cream Alternative
Use Silk Heavy Whipping Cream Alternative cup for cup like dairy to jazz up soups, sauces and casseroles. Or whip it and add a dollop (or two) to desserts, fruit, and more!
