Started as a delicious way to experience the similar creaminess and richness of dairy milk for vegans and those with lactose intolerance, plant milk and nut milk have since become a staple crowd favorite. It embodies an unparalleled, divine mixture between richness and freshness, especially almond milk. 

Apart from its heavenly taste and silky mouthfeel, nut milk is a rich source of nutrients with every drop. While its nutritional value cannot fully compensate for what dairy milk can offer, nuts are a rich source of plant-based protein and unsaturated fats that can reduce the ratio of fats in our blood and help to lower the risks for cardiovascular issues. 

Nut milk, especially almond milk, has earned its place on many cafe menus. Who doesn’t enjoy a good cup of latte with some almond milk? But why let your love for almond milk stop there? There are more ways to incorporate this smooth, rich goodness in your daily meal. Here are our 7 top favorite meals and desserts revamped with renewed deliciousness and nutty flavour by using almond milk!

This is also a good time to get to know Spot On’s new favorite nut milk, the 137 Degree’s Unsweetened Almond Milk. Made with premium California almonds, their almond milk is free from Carrageenan, dairy subproducts, lactose, soy, and gluten. Each pack contains around 13-15% nuts and is filled with an unbeatably robust and buttery flavour, which is going to be essential for our recipes! 

Creamy Almond Milk Spinach and Mushroom Penne alla Alfredo

Nothing beats the hearty combination of a good, creamy Alfredo sauce and some mushrooms. Adopting almond milk instead of the conventional full cream yields a much lighter and more refreshing sauce with a tinge of nutty fragrance without sacrificing the creaminess, thanks to 137 Degree’s impressive nut content in their nut milk. 

With just 20 minutes of preparation, you can easily enjoy a good, cozy Alfredo, laced with a hint of mellow nuttiness!

Preparation time: 

• 20 minutes

Ingredients: 

• Penne Rigate (or any pasta of your choice) - 375g
• Cooking oil of your choice - 2 tablespoons
• 137°C degrees Unsweetened Almond Milk - 400ml
• Onion - 1 bulb, minced
• Garlic - 3 cloves, sliced
• Mushroom - 300g, sliced
• Spinach - 250g
• Black pepper, salt to season to your liking

Cooking directions: 

1. Bring a pot of water to a boil and add 1 teaspoon of salt to it. Once the water boils, put your pasta into the boiling water. Make sure all of the pasta is fully submerged in the water for even cooking. Wait for 12 minutes or until your pasta is al dente.
2. Grease your pan for the sauce and add in the garlic slices and minced onion. Once the fragrance is released, add the sliced mushroom to the mix as well. Stir for 2 to 3 minutes.
3. Pour 137°C degrees Unsweetened Almond Milk into the pan and stir with medium heat until the sauce begins to thicken.
4. Add spinach to the sauce.
5. Add the cooked pasta to the sauce. Stir continuously to ensure all the pasta is well covered and incorporated with the creamy almond milk alfredo sauce. 
   Season with a pinch of salt and black pepper to your liking. Feel free to add a pinch of Italian herbs to embellish your pasta!

Spot On’s Tips: 

To enjoy the maximum creaminess and richness, you can also consider using 137°C degrees Original Macadamia Milk instead! This rare variety of nut milk is touted for its rich, creamy consistency and an authentic nutty aroma, which is the perfect choice for such a creamy dish!

Almond Milk English Bread Pudding

Got those last few slices of half-stale toast sitting on your kitchen counter? It is too stale to finish and too wasteful to discard, but it is just perfect to throw into this decadent English bread pudding! With a pack of 137°C degrees Unsweetened Almond Milk and a few items you can easily find in your kitchen, you can create this treat that’ll easily cheer you up and use up those slices of stale toast all at once! 

Preparation time: 

• 40 minutes

Ingredients:

• White toast/ Wheat toast - 250g
• 137°C degrees Unsweetened Almond Milk - 500ml
• Egg - 3 pieces
• Unsalted butter - 1 tablespoon
• Sugar - 50g
• Vanilla extract - 2 teaspoons

Cooking directions: 

1. Preheat the oven to 180°C.
2. Spread the butter onto each side of your toast evenly and thinly.
3. Cut the toast into small cubes. Add 25g of sugar to the toast cubes and mix well.
4. Mix the rest of the sugar, vanilla extract, eggs, and 137°C degrees Unsweetened Almond Milk in another bowl. Whisk and incorporate well.
5. Place the bread cubes into the pudding batter and mix gently. Let the bread sit in the batter for 15 minutes to soak up the mixture.
6. Transfer the batter and the bread cubes into a baking dish. You can even sprinkle a pinch of coarse sugar on top of the bread for an extra crunch!
7. Place the baking dish into a tray with hot water and put it into the preheated oven. Bake for 30 minutes.
8. After 30 minutes, your bread pudding should look heavenly, golden brown. Let the steaming bread cool for 5 minutes. Sprinkle a pinch of powdered sugar on top and get ready to serve!
9. Serve with your favorite berries, fruits, and a drizzle of syrup, and now you’re ready to enjoy the perfect weekend brunch or a post-dinner dessert!

Spot On’s Tips:

Big fan of chocolate? Opt for 137°C degrees Belgian Chocolate with Pistachio Milk for an indulgent chocolate bread pudding. It’s like chocolate milk… if chocolate milk is a guilt-free treat like this! 

Almond Milk Thai Green Curry

Thai cuisine has always been one of the crowd favorites in Hong Kong. A good Thai green curry is a guaranteed dish to brighten up anyone’s appetite. While the conventional coconut milk packs a thick, rich flavour, we all need a little refreshing taste in the hottest of summer, especially in Hong Kong!

Too busy to fix up your own curry mix? We got you! In this recipe, we’ll be using Blue Elephant Green Curry Paste. With just a pack, you can effortlessly create the authentic flavour right in your kitchen in just about 20 minutes. Speaking of the perfect workday dinner! 

Preparation time:

• 20 minutes

Ingredients:

• Blue Elephant Green Curry Paste - 70g (50g if you prefer less spiciness)
• 137°C degrees Unsweetened Almond Milk - 400ml
• Cooking oil of your choice - 1 tablespoon
• Water - 100ml
• Chicken/ beef (vegetables, tofu, or other protein of your choice) - 350g
• Bird's Eye Chilli - 1 piece, remove the seeds and mince
• Sugar - ½ tablespoon

Cooking direction: 

1. Grease the pot with 2 tablespoons of cooking oil, add the Blue Elephant Green Curry Paste into the pot, and stir fry until the fragrance is released on medium heat. 
2. Add half of the almond milk into the pot and stir until it boils. Once the curry has been brought to a boil, add the rest of the almond milk and water into the pot.
3. Add your choice of meat, protein, and vegetables into the green curry.
4. Cook the curry for 10 minutes on low heat. You can also add a pinch of sugar or salt to your preference.
5. After 10 minutes, turn off the fire and serve with rice!

Spot On’s Tips:

If you’re a spice lover like us, you can even add some Thai Basil and Kaffir Lime Leaves for a fresh punch of aroma to elevate your curry! 

Almond Milk & Soymilk Panna Cotta

The dreamy, jiggly Italian Panna Cotta is made with full-fat cream. Despite its addictive flavour and smoothness, it’s also rather high in calories. But who is satiated with just a little bite? Not us! This Almond Milk and Soymilk Panna Cotta is just as delicate and delectable, minus the burden! Almond milk and soymilk are both great sources of unsaturated fats and a wide array of plant-based nutrients. 

Preparation time: 

• Cooking time: 20 minutes
• Refrigerating time: 5 hours

Ingredients (3 servings):  

• Marusan Soy Milk - 250g
• 137°C degrees Unsweetened Almond Milk - 250ml
• Warm water - 30ml
• Gelatine powder - 8g
• Sugar - 3 tablespoons

Cooking directions:

1. Boil the soymilk and almond milk in a small pot on medium-low heat until the surface begins to lightly bubble.
2. Add sugar to the mixture and stir until it melts.
3. Add the gelatin powder into the bowl of warm water until fully melted.
4. Slowly incorporate the gelatin into the soymilk and almond milk mixture.
5. Turn off the heat after fully mixing. Pour the mixture into 3 separate containers of your choice.
6. Once the mixture cools, place the panna cotta in the refrigerator for at least 5 hours to fully solidify.
7. Once it’s firm, remove from the refrigerator. Enjoy it on its own or serve with your favorite fruits! 

Spot On’s Tips: 

The soymilk in this recipe is a great match for matcha. If you like matcha, switch out 137°C degrees Unsweetened Almond Milk for 137°C degrees Matcha Green Tea Latte with Walnut Milk. The walnut milk gives you an even richer and silkier taste for a dessert, and you can get a matcha panna cotta with no extra steps required!

Japanese Almond Milk Hotpot for Two

Hotpot is not exclusive to winter! For many people in Hong Kong, hotpots are a year-long staple. A large one for a gathering with friends and family, and smaller ones for a dinner for one. In summer, you can always choose something fresh and invigorating. This Japanese Almond Milk Hotpot is the perfect meal to strike the perfect balance of a rich, silky taste and delicate freshness. 

Preparation time: 

• 15 minutes

Broth ingredients: 

• 137°C degrees Unsweetened Almond Milk - 500ml
• Swanson Chicken Broth / your choice of vegetable broth  - 500ml
• Japanese miso - 2 tablespoons
• Unsalted butter/ Margarine - 30g
• Salt for seasoning

Spot On’s favorite hotpot ingredients:

• Enoki mushroom - 1 pack
• Shimeji Mushroom - 1 pack
• Tofu - 1 pack, diced
• Lettuce - 1 head
• Onion - 1 bulb, sliced
• (Optional) Beef/ Chicken - 1 pack
• Konjac noodles - 1 pack

Cooking directions: 

1. Grease the pot with butter on medium heat.
2. Add the meat or protein of your choice into the pot. Lightly sauté until the meat turns slightly golden.
3. Remove the meat afterwards.
4. Add onion to the pot and sauté until soft.
5. After which, you can add the meat back into the pot to cook together with the onions.
6. Stir the miso and chicken broth well in another bowl until the miso is fully mixed into the broth before adding it to the pot. This will allow the miso paste to blend into the soup more evenly.
7. Pour all the chicken broth into the pot and add the konjac noodles.
8. Once it’s mixed well, cover the pot and let it simmer for 15 minutes on low heat.
9. Add sugar and salt into the pot for seasoning.
10. Add the mushrooms and tofu into the pot and simmer for 2-3 minutes.
11. Turn to low heat and add the almond milk into the pot and cook for 1-2 more minutes. Avoid cooking almond milk on high heat to preserve the best of its nutty flavours.
12. Only add the lettuce when the hotpot is almost ready to serve to avoid overcooking and preserve its natural crispiness.
13. Serve with rice or noodles for a hearty, refreshing dinner!

Spot On’s Tips: 

If you’re not using vegetables that require more time to cook through, like cabbage or Pakchoi, you may want to add them to the pot at the same time that you add the konjac noodles. 

Almond Milk Mango Pomelo Sago Dessert

Mango Pomelo Sago Dessert is a summertime delight that originated from Hong Kong. The combination of the creaminess from evaporated milk and the tanginess from mango and pomelo adds a breezy freshness to the summer heat! Instead of using the evaporated milk, we’re going to switch to our almond milk. Its nutty note is the perfect touch to enrich the tropical freshness of mango and pomelo. The best thing yet? You can enjoy a little more since its calorie count is only a fraction of that of evaporated milk!

Preparation time:

• 20 minutes

Ingredients: 

• 3 Mangoes
• 137°C degrees Unsweetened Almond Milk - 300ml
•  ½ Pomelo
• Coconut milk - 200ml
• Syrup - 100ml
• Sago - 50g
• Ice - adjust as preferred

Cooking directions:

1. Peel your mangoes and dice them up. You may save up a small portion for decoration later.
2. Peel the pomelo and carefully pull the flesh apart finely for a better texture.
3. Boil a pot of water and add the sago to the water. Simmer on low heat and stir gently to avoid the sago sticking together in the process.
4. Cook the sago for around 10 minutes. Once the sago becomes slightly translucent, cover the pot, turn off the heat, and soak it for 15 to 20 minutes. 
   After that, drain the sago and let it cool on the side.
5. Add the diced mangoes and almond milk into a blender. You may even add ice if you prefer a colder dessert with a thicker texture similar to a milkshake. Blend until smooth. 
6. Mix sago, coconut, and syrup in a bowl and place it to the side.
7. In a larger bowl, pour a layer of sago and coconut milk at the bottom, and then layer the mango and almond milk mixture over it. Serve the dessert with the shredded pomelo added on top and garnish with the diced mangoes. 

Spot On’s Tips: 

After the sago is cooked, don’t forget to rinse it with cool water for an extra bouncy and tender bite!

Almond Milk Fruity Chia Pudding

One of the best superfoods has got to be chia seeds. Packed with an abundant amount of dietary fiber and unsaturated fats, chia seeds are an excellent way to support gut and cardiovascular health. The taste is so versatile that it’s practically good with every topping. Our favorite part? Simply toss a handful into some almond milk and you’re ready for a bountiful meal with chia seeds! 

Cooking time: 

• Preparation time: less than 10 minutes
• Refrigerating time: at least 30 minutes

Basic chia pudding recipe:

• Familie Organic Chia Seeds - 2 tablespoons
• 137°C degrees Unsweetened Almond Milk - 125ml
• Honey (optional) - 1 ½ teaspoons

Spot On’s favorite fruity chia pudding recipe: 

• Green Dot Dot Organic Top-Grade Wolfberry (Goji berries) - ½ tablespoons
• Fuchs Organic Honey Spelt Pops- 50克
• Blueberries - as desired
• Kiwis - ½ 
• Banana - ½ 

Cooking directions：

1. Place your chia seeds into a glass of your choice. No rinsing is required.
2. Pour the 137°C degrees Unsweetened Almond Milk into the glass and mix well with the chia seeds.
3. Add honey into the glass and mix well. If you want to skip this step, you can also opt for using 137°C degrees Original Almond Milk with a dash of sweetness on its own.
4. Place the chia seed pudding into the refrigerator and cool for at least 30 minutes.
5. Remove the now-formed chia seed pudding from the refrigerator after 30 minutes or overnight. At this point, your chia seeds should already have absorbed the almond milk.
6. Slice half a banana and dice your kiwi. Place the fruits, together with the blueberries, on top of the chia seed pudding.
7. Add Fuchs Organic Honey Spelt Pops over the fruits. Mix only when ready to serve to preserve the crunchiness as much as possible.  

Spot On’s Tips: 

Switch your original almond milk to 137°C degrees Almond Milk with Avocado to add a boost of nutrients! Comes with a fresh fragrance of avocado, this almond milk is also packed with dietary fiber for better gut health! 

It’s creamy, it’s nutty, and it’s not even dairy! Experience the decadence of 137°C degrees’ nut milk now! 

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