Could you please recommend an 'alternative' milk for use in baking?

I use coconut milk.

I use soya and it's excellent. I find it better for sauces and yorkshire puds too. I also buy sweetened soya for MrM to have on his cereal. That's makes the best custard. I put that into cakes and reduce the sugar a little.

I think I'll try oat milk geekesse as I love cakes made with ground almonds.

What will you do about the bread? Bought in bread has milk products in it, you can buy Vegan ‘cheese’.

DDs other half is lactose intolerant so no milk or cheese, but he is ok with cakes and bread as long as he doesn't have to much or too many. He hates substitute cheese.

It might be worth checking how much milk she can tolerate.

Oat milk has a less distinctive taste than other options, so would work best for baking, I think. But almond milk is actually rather nice in sponge-based cakes because the slight almond-y flavour actually adds something.

Lactose free milk is a little sweeter than normal milk (go figure!) so you may need to reduce the sugar a little. Maybe try a small batch of fairy cakes first.

Thank you for your helpful replies.

wildswan16 I didn't know that there was a lactose-free milk and peasblossom, I am sorry to read of your outing post-eating cake (I know it's bad for us but your experience takes matters to another level!)

I obviously need to double check that there are not other allergies for the lactose intolerant friend and then do the same for the rest of them if I use oat, soy or almond milk!

I may try and find the lactose-free milk as presumably that won't produce any altered taste or texture.

Please tell me if anyone thinks it (or the others, in case I can't find the lactose-free milk) may do.

Thank you for your help.

I’d only use oat milk unless you’re very knowledgeable about possible allergies.

(Says the woman who was put in hospital by a friend using almond milk in her baking) ?

If she is only lactose intolerant then you could just use lactose free milk, available almost everywhere. Otherwise I would choose oat milk.

I recently used Oatly for the white sauce in a vegan lasagne. It tasted fine.
Dd and family use Oatly all the time.

Oat milk is the best one to use in tea/ coffee, and for baking, although the flavour of almond is quite nice in chocolate cake.

We use oat milk and find it nicer than soya or almond milk.

I use soya milk.

My husband has soya milk I use for a lot of cooking and baking. Just make sure you mix it well it has a tendency to separate.