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Just throwing in my 2 cents. I actually prefer almond milk to most other non-dairy milks. I try to steer clear of soy products, when I can, because pretty much everything has soy in it these days and overexposure to soy can cause health problems for some.

Granted, soy milk does curdle better, and I do still use it to make your fabulous vegan butter, I find that almond milk curdles just fine for my baking needs.

I truly love this website; the recipes and the info are invaluable to a new vegan like myself!