A very good point. I actually don’t include soy milk in the list because I find its impossible to get it without stabilizers and preservatives in it (which most people are ok with, I seem to react to), and I try as much as possible to bake without it… (it also makes my gut bonkers, unfortunately). You can definetly use it as a substitute, just make sure to add 1-2 tsp of apple cider vinegar to help your recipe rise and you should be good to go :)

Buttermilk- try adding a bit more apple cider vinegar to almond milk, and let it sit for afew minutes so it can react as much as possible. You won’t get quite the same taste that buttermilk has, but the recipe will turn out. Sweetened condensed milk- this one, I’d totally suggest you use coconut milk mixed with your preferred sweetener- especially if you skim off and only use the thick creamy top layer of the coconut milk. For additional flavour, add in 1 tsp vanilla and the barest tiny pinch of salt.

If you want it even thicker, you can always either sprinkle in 1/4 tsp unflavoured gelatin or 1/8 tsp agar agar powder, or you can simmer it in a sauce pan until the water has reduced from the coconut milk, leaving it thicker. If you try it, let me know how it works out! I think i’m going to try it with a few recipes that normally call for condensed milk…. its getting me a bit hungry thinking about it :D