Simple but important question...does anyone know if you can sub almond milk for soy or rice milk? I know in many recipes it would not matter, but I'm talking about like baking, maybe where it calls for adding vinegar to "sour" the milk, or like in today's buckwheat blueberry pancakes, it calls for rice or soy specifically? I am trying to minimize so much soy, and have recently gone to Almond Breeze almond milk which is just amazing!! And Silk coconut creamer in my coffee. Tell me I don't need anything else.
Almond milk is a great pinch-hitter for any of these, I agree. Plus it has no "beany" quality.