19 Best Milk Substitutes for Baking and Cooking

Milk’s rich texture and neutral flavor make it a staple in countless recipes, bringing creaminess and balance to sweet and savory dishes alike. 

But what happens if you run out of milk or need a dairy-free option for dietary reasons? Don’t worry! Milk substitutes are here to save the day. 

Let’s dive into 19 of the best milk alternatives and how they impact the taste and consistency of your culinary creations.

Table of contents:

• Heavy cream
• Half-and-half
• Evaporated milk
• Powdered milk
• Yogurt
• Sour cream
• Almond milk
• Soy milk
• Oat milk
• Coconut milk
• Cashew milk
• Macadamia milk
• Rice milk
• Hemp milk
• Quinoa milk
• Pea milk
• Banana milk
• Non-dairy yogurt
• Water

Dairy substitutes for milk

When it comes to the best substitutes for milk in baking and cooking, you might already have some of these other dairy products on hand in your refrigerator.

1. Heavy cream

To replace 1 cup of milk: mix ½ cup heavy cream with ½ cup water

Best for: creamy soups, sauces, custards, mashed potatoes, muffins and cakes

Heavy cream is one of the richest and creamiest milk substitutes, making it an excellent choice for recipes where a velvety texture is important. Since heavy cream contains significantly more fat than milk, baked goods may come out denser.

To use heavy cream as a milk substitute, you’ll typically need to dilute it with water. A ratio of ½ cup water plus ½ cup heavy cream for each cup of milk will balance it out and bring it closer to the consistency of milk. This is especially important when substituting heavy cream for milk in batters and doughs. However, you can use heavy cream without dilution for an even richer result for certain recipes where you don’t mind added cream — like when thickening mashed potatoes.

2. Half-and-half

To replace 1 cup of milk: 1 cup of half-and-half

Best for: soups, sauces, custards and baked goods

Are there coffee drinkers in your home? When you run out of milk, you may still have some half-and-half on hand. Half-and-half is a versatile milk substitute made from equal parts milk and cream. It’s slightly thicker and creamier than regular milk. Additionally, its high fat content makes it less likely to curdle when exposed to heat, making it a reliable choice for hot recipes.

You can replace milk with half-and-half at a 1:1 ratio, making it a super convenient option. For certain recipes that require a thinner liquid, such as pancakes or certain batters, you can dilute half-and-half with a small amount of water (about ¾ cup half-and-half mixed with ¼ cup water) to better match the consistency of milk.

3. Evaporated milk

To replace 1 cup of milk: mix ½ cup evaporated milk with ½ cup water

Best for: pies, cakes, cookies, soups and sauces

It’s always a good idea to keep canned evaporated milk in your pantry. This shelf-stable milk substitute is made by heating milk until about 60% of its water content evaporates, giving it a thicker consistency. It’s then homogenized, sterilized and canned. The entire process concentrates the milk’s nutrients and natural sugars, making it creamier and slightly sweeter than regular milk. 

It’s important to note that evaporated milk has a slightly different flavor profile due to the caramelization during its production. To use evaporated milk as a substitute for regular milk, you’ll usually need to add water back into it. For some richer, creamier recipes like mac and cheese or mashed potatoes, you can skip diluting based on your preferences. Evaporated milk works well in these hot recipes because the reduced water content makes it less likely to curdle. Condensed milk is very similar to evaporated milk but contains added sugar.

4. Powdered milk

To replace 1 cup of milk: mix ¼ cup powdered milk with 1 cup water

Best for: soups, sauces, casseroles, bread, muffins, pancakes and cakes

Powdered milk, also known as dry milk, is a long-lasting milk substitute made by dehydrating regular milk. Just add water to the fine powder for a result that closely resembles liquid milk.

Powdered milk works great for recipes like bread, muffins and casseroles because its rehydrated form is so close to the texture and flavor of fresh milk. You can add more or less water when rehydrating to achieve a creamier or thinner result as needed. For dry mixes like pancake batter or cake batter, you can add it directly without rehydration.

5. Yogurt

To replace 1 cup of milk: 1 cup of plain yogurt

Best for: marinades, dressings, smoothies, soups and sauces

Yogurt is a milk substitute that works particularly well in recipes requiring a thick, creamy consistency or a slight tang. The natural acidity works especially well in marinades for meats or as a base in salad dressings.

Yogurt can be used as a substitute for milk at a 1:1 ratio. If the consistency of the yogurt is too thick to work with your recipe, you can thin it by adding ¼ cup of water. Because it can curdle, you should avoid using yogurt as a milk substitute in recipes that require a high level of heat for extended periods.

6. Sour cream

To replace 1 cup of milk: 1 cup of sour cream

Best for: casseroles, soups, sauces, cornbread and other baked goods

Sour cream is a versatile and flavorful milk substitute that elevates a wide variety of recipes. The tangy flavor can slightly alter the taste of a dish, which is usually a welcome enhancement in recipes like cornbread or creamy pasta sauces but may not work as well in more neutral dishes. Sour cream also shines in savory dishes like creamy casseroles, soups and sauces, where its tangy profile complements bold flavors. When substituted for milk in baked goods, its high fat content creates a soft, moist texture.

For recipes like dips or baked goods, you can use sour cream as a milk substitute at a 1:1 ratio. However, because sour cream is much thicker than milk, you may need to thin it with water or another liquid. Start with a mix of ¾ cup of sour cream and ¼ cup of water and adjust until the consistency is similar to milk. There’s also a risk of curdling at high heat, so it should be added carefully to hot dishes, often at the end of cooking.

​​Non-dairy substitutes for milk

Are you trying out a dairy-free lifestyle or adjusting your recipes for a guest’s dietary restrictions? Here are some of the best milk alternatives to keep on hand.

7. Almond milk

To replace 1 cup of milk: 1 cup of almond milk

Best for: pudding, smoothies, baked goods, soups and sauces

A staple of vegan diets, almond milk is one of the most popular plant-based milks. It’s made by blending toasted almonds with water and straining the mixture, resulting in a light, nutty flavor and a smooth texture. 

While almond milk has a lower fat content and thinner consistency than whole milk, it’s still a great milk substitute for baked goods like muffins, cakes and cookies, as well as smoothies, pudding, oatmeal and coffee. Additionally, it’s a fantastic choice for creamy soups and sauces, as long as its subtle nutty taste complements the recipe.

When cooking and baking, use unsweetened almond milk to avoid altering the taste of the dish too much. Sweetened or flavored almond milk can be used for beverages and desserts. If extra richness is desired, you can mix almond milk with a small amount of a thicker substitute like coconut cream or cashew milk. 

8. Soy milk

To replace 1 cup of milk: 1 cup of soy milk

Best for: pudding, custard, soups, pancakes and waffles

Soy milk is a protein-packed option made by soaking and blending soybeans. It’s often described as a thicker, sweeter version of almond milk. Sweetened soy milk and vanilla-flavored soy milk varieties are popular milk substitutes for desserts and beverages. 

Soy milk’s protein content allows it to perform similarly to cow’s milk in recipes for baked goods, making it a go-to option for vegan baking. It also has a higher fat content compared to some other plant-based milks, bringing a richer texture to soups and custards. To prevent curdling, stir the soy milk into your dish slowly or warm it up before combining it with other hot liquids.

9. Oat milk

To replace 1 cup of milk: 1 cup of oat milk

Best for: pudding, pancakes, baked goods, mashed potatoes, soups and sauces

Oat milk is a versatile milk substitute that has risen in popularity for its mild, naturally sweet flavor and eco-friendly production process. It’s made by blending oats with water and straining the mixture. Oat milk works in a wide range of recipes, but it’s particularly suitable for baked goods, pudding, pancakes and creamy soups, as it blends in seamlessly without overpowering other ingredients. Oat milk is also ideal for recipes like mashed potatoes and sauces, where its natural creaminess enhances the dish. To substitute oat milk for milk, it’s a straightforward swap: Use it in a 1:1 ratio. 

Barista-style oat milk is specifically formulated for frothing and steaming, making it the top choice for lattes and other coffee drinks. Unsweetened oat milk works best for savory recipes, while the slightly sweetened or flavored versions can add an extra layer of complexity to your desserts and sweet beverages.

10. Coconut milk

To replace 1 cup of milk: 1 cup of light coconut milk

Best for: pudding, smoothies, curries and soup

Want to add a subtle tropical twist to your dish? Try coconut milk. Made by blending white coconut flesh with water, coconut milk is available in two forms: full-fat and light. Full-fat coconut milk is thicker and richer, making it ideal for recipes like curries, soups and desserts. Light coconut milk is more diluted. 

Coconut milk’s natural creaminess makes it a popular choice for dairy-free recipes that benefit from added richness. When substituting coconut milk for cow’s milk, the ratio depends on the form you’re using. Light coconut milk can often be used in a 1:1 ratio without altering the recipe significantly. For full-fat coconut milk, you may want to dilute it slightly by mixing equal parts water and coconut milk to create a thinner consistency.

11. Cashew milk

To replace 1 cup of milk: 1 cup of cashew milk

Best for: mashed potatoes, baked goods, pudding, ice cream, smoothies, soups and sauces

Cashew milk is made by blending cashew nuts with water. It can be substituted for milk at a 1:1 ratio in both sweet and savory recipes. Creamy and nutty in taste, cashew milk truly shines in recipes like soups, sauces and mashed potatoes. It’s also a great choice for smoothies, pudding and ice cream. For baking, this versatile milk substitute’s richness maintains moisture and softness. 

A unique quality of cashew milk is its ability to resist separating, even at higher temperatures. This makes it an excellent choice for hot dishes like creamy pasta sauces or soups. Unsweetened cashew milk works best for savory dishes, while sweetened or flavored varieties are better suited for desserts.

12. Macadamia milk

To replace 1 cup of milk: 1 cup of macadamia milk

Best for: beverages, mashed potatoes, baked goods and soups

Macadamia milk is made by blending macadamia nuts with water. This plant-based milk has a rich, velvety texture that works particularly well in different types of coffee, lattes and tea, as it froths beautifully and adds a smooth finish. It’s thinner than heavy cream but thicker than most other nut milks, striking a perfect balance for your dairy-free recipes. 

Sweetened or vanilla-flavored versions can add depth to desserts and beverages, but use unsweetened macadamia milk for cooking to avoid altering the flavor profile of savory dishes. 

13. Rice milk

To replace 1 cup of milk: 1 cup of rice milk

Best for: cereal, smoothies, soups and sauces

Rice milk is a great milk substitute option for people with allergies to nuts or soy. It’s made by boiling brown rice, then mixing it with syrup and starch. 

While it lacks the richness and creaminess of milk, it brings a light, slightly sweet flavor. Rice milk works well in cereals and smoothies, but its low fat content, sweet taste and thin consistency may not be suitable for custards, sauces and savory dishes.

14. Hemp milk

To replace 1 cup of milk: 1 cup of hemp milk

Best for: beverages, baked goods, curries, pudding, sauces and soups

Hemp milk is a dairy-free milk alternative made from hemp seeds. It can be substituted for milk in a wide variety of recipes, including smoothies, baked goods, sauces and soups. The subtle earthy taste pairs well with both sweet and savory dishes, making it a versatile option for all your cooking and baking needs. It’s a good choice for people with allergies to nuts or soy.

In beverages like coffee and tea, hemp milk froths nicely and adds a mild flavor without overpowering the drink. Since it contains a moderate amount of fat, it can also contribute to the richness of dishes like curry or vegan pudding. If you want to minimize the earthy flavor of hemp milk for your desserts, choose a flavored or sweetened variety.

15. Quinoa milk

To replace 1 cup of milk:1 cup of quinoa milk

Best for: beverages, cereal, baked goods, pancakes, pudding and custard

Quinoa milk is another plant-based milk alternative made by blending quinoa with water to create a light, slightly creamy consistency. The mild, nutty flavor complements sweet and savory recipes alike. 

Quinoa milk is especially good for smoothies, cereals, baked goods and desserts like puddings or custards. In baking, quinoa milk can be used in cakes, muffins and pancakes, where its mild flavor enhances the recipe without changing its texture. Its lighter consistency also makes it perfect to add to your favorite beverages, though it may not add the same richness as whole milk or cream.

16. Pea milk

To replace 1 cup of milk: 1 cup of pea milk

Best for: beverages, baked goods, mashed potatoes, pancakes, custard, pudding, soups and sauces

Pea milk is a plant milk made by grinding yellow split peas into flour and then extracting the pea protein. ​​The result is a liquid rich in protein and fiber. With its creamy texture and mildly earthy flavor, pea milk works well in a variety of recipes. 

Since pea milk is naturally higher in protein than many other plant-based milks, it can provide better structure and stability in recipes that require a protein boost. Pea milk is also a great choice for beverages like coffee and tea. For custards or other desserts, you can counteract pea milk’s earthy taste by choosing a sweetened flavor like vanilla pea milk.

17. Banana milk

To replace 1 cup of milk: 1 cup of banana milk

Best for: pudding, smoothies, milkshakes, cereal, pancakes and muffins

Banana milk is a unique and naturally sweet milk substitute. Want to make some at home? It’s easy! Just blend one ripe banana with a cup of water, almond milk or oat milk until smooth, then strain if desired. One cup of banana milk can stand in for 1 cup of regular milk. However, because banana milk is thicker than traditional milk, you may want to dilute it with a bit of water. 

Banana milk’s creamy texture is especially good for smoothies, milkshakes, cereal, pancakes and desserts like muffins, banana bread or pudding. The sweetness of banana milk may even eliminate the need for sugar in a recipe. Experiment with adding maple syrup or honey instead, which pair well with the flavor. Be aware that the strong banana flavor might not work well in savory recipes that call for milk. 

18. Non-dairy yogurt

To replace 1 cup of milk: 1 cup of non-dairy yogurt

Best for: smoothies, ice cream, sauces, marinades, dressings, cheesecake and baked goods

Non-dairy yogurt is made from plant-based sources such as almonds, soybeans, coconuts or cashews. As a milk substitute, it brings a creamy and tangy boost of flavor that works well in both savory and sweet recipes. For savory dishes, make sure to choose a plain, unsweetened variety to avoid altering the flavor.

Non-dairy yogurt can help bind ingredients in dishes like vegan pancakes or waffles. Depending on your recipe’s needs, the thick consistency of the yogurt may need to be diluted with water.

19. Water

To replace 1 cup of milk: 1 cup of water

Best for: pancakes, mac and cheese, soups and sauces

In a pinch, water (or a mixture of water and butter) can be substituted for milk. It’s definitely the most easily accessible option, but you’ll miss out on milk’s creamy texture and rich flavor. Experiment with adding extra butter, oil or cream to the recipe in addition to water to reach your desired flavor.

Reasons to substitute milk

Other than plain old curiosity, there are a variety of reasons to explore substitutes for milk in baking and cooking. Here are a few of the most popular:

• Food allergies
• Lactose intolerance
• Veganism and other dietary restrictions
• Modifying the texture, thickness or taste of a dish
• Making a recipe more paleo-friendly or keto-friendly

​​Milk substitution FAQ

Still have questions about the best milk substitutes? We’ve answered some of the most common milk replacement questions below.

What alternative milk tastes the most like milk?

Soy milk is often considered the closest in taste and texture to cow’s milk due to its creamy consistency and mild flavor. Oat milk is another excellent choice, as it has a naturally sweet, neutral taste that closely resembles dairy milk. They can both be substituted for milk in many recipes and beverages at a 1:1 ratio.

What’s the best milk substitute for baking?

Soy milk and oat milk are among the best milk substitutes for baking because their consistency and flavor closely resemble cow’s milk. For richer recipes like cakes or brownies, you can use almond milk, coconut milk or yogurt.

Can milk substitutes affect the baking time of cakes?

Yes, milk substitutes can affect the baking time of cakes. Some substitutes, like almond milk or oat milk, have slightly different moisture content and fat levels compared to regular milk, which can influence how quickly your cake bakes. To play it safe, check for doneness a few minutes earlier than the recipe suggests or perform the toothpick test to confirm your cake is fully baked.

Can I use water instead of milk in mac and cheese?

Yes, you can use water instead of milk in mac and cheese, but the result will be less creamy. To boost the texture and flavor, add a small amount of butter or cream cheese. Other great substitutes for milk in mac and cheese include evaporated milk and heavy cream. 

What’s the best milk substitute for pancakes?

Oat milk and almond milk are excellent substitutes for milk in pancakes because they have a neutral flavor that won’t overpower the dish. If you prefer a richer pancake, soy milk or diluted coconut milk can also work well. Replace milk with your chosen substitute at a 1:1 ratio for the best results.

Do non-dairy milks curdle in hot coffee?

Yes, some non-dairy milks can curdle in hot coffee, particularly almond and soy milk. This happens because of the high acidity or heat of the coffee. To prevent curdling, warm up the milk before adding it or pour the coffee into the milk slowly while stirring. You can also add lecithin or xanthan gum to almond milk or oat milk to prevent curdling.

Can I substitute milk with yogurt in baking?

Yes, yogurt is a great substitute for milk in baking, especially in recipes like muffins or cakes, where its creaminess and slight tang can enhance the flavor and texture. Use plain yogurt at a 1:1 ratio for milk, or thin it out with a bit of water if the recipe requires a thinner consistency.

What’s the best milk substitute for mashed potatoes?

Unsweetened almond milk or oat milk works well in mashed potatoes, as they provide a neutral flavor. For extra creaminess, you can use half-and-half, heavy cream or even sour cream. Adjust the amount based on your desired texture and richness.

Never run out of milk options again

From plant-based options to creative pantry swaps, there’s a milk alternative for every situation. The best choice depends on your individual tastes, preferences and recipes.

Need some emergency almond milk to make a last-minute vegan-friendly tweak to a dish tonight? No worries! Use Instacart to shop and browse a variety of milk substitutes. Place an order and get everything you need delivered right to your door.