Almond milk

Yes, especially an unsweetened version. Very hot or acidic coffee can make some almond milk separate; warm it gently and pour the coffee into the milk gradually, or choose a barista-style version made to foam and stay smooth.

Yes. Use it in place of dairy milk in porridge, pancakes and many cakes; unsweetened almond milk is the most versatile, while sweetened or vanilla versions can make savoury dishes and plain bakes taste sweet.

Soak almonds overnight, drain and rinse them, then blend with fresh water until smooth. Strain through a fine sieve or clean cloth for a smoother drink; keep it chilled and use it within a few days.

Usually, yes: almond particles can settle during storage, so shake the carton well before pouring. A little separation is normal, but discard it if it smells sour or looks unusually lumpy.

Keep an opened carton refrigerated and use it within the time stated on the pack. Homemade almond milk has no heat treatment, so keep it cold in a clean, sealed container and use it within a few days.

In most porridge, pancake and cake recipes, you can swap it in equal amounts. It has less protein than dairy milk, so it may not brown or set in quite the same way in custards and other recipes that rely on milk proteins.

No: almond milk is made from almonds, so it is not suitable for someone allergic to almonds. Check carefully before serving it, including when it is used as an ingredient in another food.

No. Almond milk is not a substitute for breast milk or infant formula as a baby’s main drink; ask a health professional about suitable drinks for a young child.