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Ingredient substitute

What can you use instead of milk?

Oat milk, Soy milk and Almond milk are the easiest swaps. Below: 8 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Oat milk. Use the same amount. Creamy, neutral flavor. Best all-purpose plant milk.

Adjust: Barista edition froths best.

  1. Oat milk

    Drop-in swap

    Use the same amount (ratio 1:1)

    Creamy, neutral flavor. Best all-purpose plant milk.

    Flavor
    Mild oat sweetness.
    Texture
    Slightly thicker than dairy milk.
    Moisture
    Nearly identical.
    Adjust
    Barista edition froths best.
    Best for
    Baking, Sauces, Hot chocolate, Cereal

    vegan · dairy free · nut free

  2. Soy milk

    Drop-in swap

    Use the same amount (ratio 1:1)

    Protein content closest to dairy. Good for structure.

    Flavor
    Mild bean if unflavored.
    Texture
    Slight protein curdling at high heat — heat gently.
    Moisture
    Nearly identical.
    Adjust
    Use unflavored/unflavored only. Works in any recipe.
    Best for
    Baking, Custards, Pancakes

    vegan · dairy free

  3. Almond milk

    Drop-in swap

    Use the same amount (ratio 1:1)

    Thin, slightly nutty. Lower protein affects structure.

    Flavor
    Subtle almond.
    Texture
    Watery — baked goods may be less tender.
    Moisture
    Same.
    Adjust
    Add 1 tbsp extra flour per cup for structure in baking.
    Best for
    Smoothies, Pancakes, Oatmeal

    vegan · dairy free · nut free

  4. Evaporated milk + water

    Drop-in swap

    Use the same amount (ratio 1:1)

    Mix 1/2 cup evaporated + 1/2 cup water = 1 cup milk.

    Flavor
    Slightly caramelized taste.
    Texture
    Once reconstituted, identical.
    Moisture
    Identical once mixed.
    Adjust
    Shake can well before measuring.
    Best for
    Baking, Cooking, Custards

  5. Powdered milk + water

    Drop-in swap

    Use the same amount (ratio 1:1)

    Follow package. Closest taste match.

    Flavor
    Identical to dairy.
    Texture
    Identical when properly mixed.
    Moisture
    Same.
    Adjust
    Mix thoroughly — lumps ruin texture.
    Best for
    Any recipe

  6. Cashew milk

    Drop-in swap

    Use the same amount (ratio 1:1)

    Creamy, mild. Better than almond for cooking.

    Flavor
    Very mild, almost neutral.
    Texture
    Creamy, neutral.
    Moisture
    Same.
    Adjust
    Homemade is creamier than store-bought.
    Best for
    Sauces, Soups, Cream-based

    vegan · dairy free

  7. Coconut milk (canned)

    Small adjustment

    Use the same amount (ratio 1:1)

    Rich, fatty, distinct coconut flavor.

    Flavor
    Coconut.
    Texture
    Very creamy — thicker than dairy milk.
    Moisture
    Higher fat — may need thinning with water 1:1.
    Adjust
    Shake can well. Use light version for less richness.
    Best for
    Curries, Soups, Ice cream

    vegan · dairy free

  8. Rice milk

    Small adjustment

    Use the same amount (ratio 1:1)

    Thin and sweet. Not ideal for baking.

    Flavor
    Distinctly sweet.
    Texture
    Watery — affects baked good structure.
    Moisture
    Higher water content.
    Adjust
    Add 1 tbsp flour per cup if baking.
    Best for
    Drinking, Smoothies

    vegan · dairy free · nut free

Common questions

What is the best substitute for milk?

Oat milk is the closest swap. Use the same amount. Creamy, neutral flavor. Best all-purpose plant milk.

What is a vegan substitute for milk?

Good vegan options are Oat milk, Soy milk, Almond milk and Cashew milk.

What is a dairy-free substitute for milk?

Good dairy-free options are Oat milk, Soy milk, Almond milk and Cashew milk.

How much should I use instead of milk?

It depends on the swap. Oat milk: Use the same amount. Soy milk: Use the same amount. Almond milk: Use the same amount.

Recipes that use milk

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

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