Dairy
Substitute for Milk
Out of milk? Mix ½ cup evaporated milk with ½ cup water, reconstitute dry milk, or use unsweetened soy milk 1:1, the plant milk closest in protein.
- vegetarian
- vegan
- dairy free
- lactose free
Quick answer
Out of milk? The most versatile swaps:
- 1
Evaporated milk + water
½ cup evaporated milk + ½ cup water
- 2
Reconstituted dry milk
1 cup made up as the package directs
- 3
Unsweetened soy milk
1:1
Under the US standard of identity, whole milk carries at least 3.25% milkfat and 8.25% milk solids other than fat, mainly protein and lactose. Each part does something. The protein thickens sauces and sets custards, the lactose browns crusts and pancakes, and the fat makes a crumb tender. In some recipes milk is little more than a liquid; in others, such as custard or béchamel, those solids are the structure. That difference decides how close the substitute needs to be.
Baking
In cakes, muffins, pancakes and quick breads, almost any substitute works at the same volume. Evaporated milk with water and reconstituted dry milk are the closest because they are made from milk; Mississippi State University Extension lists both. Soy milk behaves best among plant milks. Almond milk and water work, but expect less browning; add 2 to 3 minutes to the bake if the top looks pale.
For yeast bread, dry milk powder is a common bakery ingredient anyway. Water alone makes a leaner loaf with a crisper crust, closer to a French-style bread than a soft sandwich loaf.
Sauces, soups and custards
White sauce, cream soups and puddings rely on milk protein to thicken and set. Evaporated milk with water is the safest swap, followed by soy milk. Oat milk thickens but can turn slimy with long cooking; almond milk stays thin. In custards and flan, plant milks set noticeably softer; cook them a few minutes longer and chill fully before serving.
Drinks and cold uses
For coffee, cereal and smoothies, choose by taste. Oat milk froths and tastes sweet, soy milk is the most neutral in body, and almond milk is the lightest. Diluted evaporated milk tastes cooked in a glass but is fine in coffee and tea.
When not to substitute
Plant milks fail in recipes that depend on milk proteins coagulating or culturing: homemade ricotta, paneer, yogurt and dulce de leche made from fresh milk. Soy milk can curdle with acid but makes tofu, not cheese. Sweetened condensed milk is not a milk substitute at all; it is thick and very sweet.
Common mistakes
- Using sweetened or vanilla plant milk in savory food. Gravy and mashed potatoes taste of dessert.
- Pouring undiluted evaporated milk. It is roughly twice as concentrated, so custards turn heavy and sauces too rich.
- Boiling plant milk with acid. Tomato soup or wine sauces split quickly; add the milk off the heat.
- Expecting almond milk to thicken. A béchamel made with it stays runny however long it cooks.
All 6 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Evaporated milk + water BakingCookingRaw & finishing | ½ cup evaporated milk + ½ cup water | custards, mashed potatoes, béchamel, coffee | Evaporated milk is milk with much of its water cooked off, so equal water brings it back to roughly fresh-milk strength. It tastes faintly cooked and caramel-like, which disappears in baking and sauces. |
| Reconstituted dry milk BakingCooking | 1 cup made up as the package directs | bread, pancakes, cream soups, oatmeal | Nonfat dry milk has the protein and lactose but no fat, so it behaves like skim. Whisk the powder into warm water to avoid lumps. Bread doughs can take the powder dry with the flour and the water added separately. |
| Unsweetened soy milk BakingCookingRaw & finishing | 1:1 | cakes, pudding, white sauce, vegan baking | The highest-protein common plant milk, so it thickens, browns and sets most like dairy. Slight beany taste is noticeable in plain sauces, hidden in chocolate and spice cakes. |
| Unsweetened oat milk BakingCookingRaw & finishing | 1:1 | coffee, porridge, muffins, pancakes | Creamy body from oat starch and a naturally sweet taste. Less protein than dairy, so custards set softer. Barista versions add oil and foam better in coffee. |
| Unsweetened almond milk BakingRaw & finishing | 1:1 | cereal, smoothies, muffins, overnight oats | Thin and very low in protein and fat. Fine as a liquid in batters; baked goods brown less and come out a little drier. Weak in sauces, which stay thin. |
| Water (lean baking only) Baking | 1:1 | sandwich bread, pizza dough, boxed pancake mix | Provides the liquid but none of the milk sugar, protein or fat. Bread gets a paler, crisper crust and a chewier crumb. Add a tablespoon of melted butter per cup for some of the richness back. |
Substitute calculator
How much milk does your recipe call for?
- Evaporated milk + water½ cup evaporated milk + ½ cup water
- Reconstituted dry milk1 cup reconstituted dry milk
- Unsweetened soy milk1 cup unsweetened soy milk
- Unsweetened oat milk1 cup unsweetened oat milk
- Unsweetened almond milk1 cup unsweetened almond milk
- Water (lean baking only)1 cup water
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Frequently asked questions
Can I use water instead of milk in a cake?
It works, but the cake is less tender, paler and tastes plainer, because milk's fat and lactose are missing. A tablespoon of butter or oil added per cup of water helps. Boxed mixes that already contain dry milk handle the switch better.
Which plant milk is best for béchamel and cheese sauce?
Unsweetened soy milk. It has enough protein to thicken with a roux much like dairy milk. Oat milk works but can turn gluey if cooked long. Avoid sweetened or vanilla versions in savory sauces.
How do I replace whole milk with skim or low-fat milk?
Use the same amount. Skim milk lacks the fat in whole milk, so add 1 tablespoon of melted butter per cup in custards and rich cakes. In bread, pancakes and most quick breads, the difference is minor.
Can I use coconut milk instead of milk?
Canned coconut milk is much richer, so dilute it about half with water for a milk-strength liquid. It tastes clearly of coconut, which suits curries, rice pudding and tropical cakes. Carton coconut milk drinks are already thin and swap directly.
Sources
- 21 CFR 131.110: Milk, Legal Information Institute, Cornell Law School
- Ingredient Substitutions and Equivalents, Mississippi State University Extension
More dairy substitutes
Substitute for Buttermilk
No buttermilk? Put 1 tbsp lemon juice or vinegar in a cup, fill with milk and rest 5 to 10 minutes, or thin ¾ cup plain yogurt with ¼ cup milk.
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Substitute for Heavy Cream
No heavy cream? Whipping cream swaps 1:1 and still whips. For sauces and baking, mix ¾ cup milk with ¼ cup melted butter; it will not whip.
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Substitute for Evaporated Milk
No evaporated milk? Simmer 2¼ cups whole milk down to 1 cup, mix ½ cup dry milk powder into ¾ cup water, or use half-and-half 1:1 in pies and sauces.
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Substitute for Ricotta Cheese
Out of ricotta? Drained, blended cottage cheese works 1:1 by weight in lasagna (cut the salt); mascarpone with Greek yogurt suits cannoli, tofu vegan fillings.
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