My granddaughter wants a clementine cake for her birthday. Can I use your vanilla cake recipe and just substitute some amount of Orange juice for the full fat oatly and cut back the vinegar?

Soy, rice, almond, oat coconut are all readily available plant milks, but they are not necessarily interchangeable when it comes to baking. Join Chef Fran Costigan, Rouxbe Director or Vegan Pastry and lead instrucitor for Essential Vegan Desserts for a practical look at how different plant milks affect flavor, texture, color, richness, and structure in desserts. Fran will examine labels, compare ingredients, and discuss which plant milks work best in cakes, custards, puddings, ganache, ice creams, and more. You’ll also learn when plant milks can be substituted successfully—and when choosing the wrong one can change the result. Whether you are vegan or simply want to bake confidently without dairy, this live event will help you choose the right plant milk for the job.