90 almond milk recipes

Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.

A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.

Try this neat treat that is perfect for Christmas and is sure to bring family and friends together.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Rich, fudgy chocolate almond cake with a silky dual-chocolate glaze and fresh raspberries. A flourless-style showstopper that melts on the tongue with every dense, buttery bite.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

Containing candied fruit and topped off with frosting, this bread is perfect as a small snack after dinner.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.