Hi Johanna! Soy milk is his highly recommended due to it containing a higher amount of protein, which curdles more effectively and offers superior flavor development. I've done curdle/flavor tests with all other non-dairy milks and nothing performs as well as soy milk. If you absolutely can't use soy milk, you can use almond milk. There is such a small amount of soy milk in this vegan butter that I recommend using soy milk unless you have a soy allergy.