Here Are All the Milk Substitutes You Might Need for Baking

You know that horrifying feeling when you’re halfway through a recipe that calls for milk and realize, uhh, there’s no milk in the fridge? Yeah, we’ve all been there. So what can you substitute for milk? There are dairy and non-dairy milk substitutes for baking that will do the trick without anyone knowing the difference. Be sure to keep some on hand at all times — you never know when you might need ’em.

Dairy Substitutes for Milk

If you’re just running low on milk and don’t want to head to the store, these easy swaps will help you replace milk in your recipe without a trip to the store.

Cream or Half-and-Half

Cream is a rich milk substitute that can add a luxurious flavor to your baked goods. However, it’s important to use it judiciously, as it can result in a heavier dough or batter. To avoid this, use a ratio of approximately 60 percent cream to 40 percent water. This will help maintain the desired texture. With half-and-half, a milk replacement that offers a balance of richness and creaminess, you can typically use the same amount called for in the recipe without significant adjustments.
Special Considerations: It’s worth noting that cream or half-and-half containing stabilizers can potentially alter the texture of your baked goods. If you’re looking for a more predictable outcome, consider using unsweetened cream or half-and-half without added stabilizers.

Evaporated or Powdered Milk

Evaporated milk, a concentrated milk substitute, has a distinct caramelized flavor that can be quite strong. To avoid overpowering other ingredients in your recipe, it’s recommended to mix it with equal amounts of water for a 50-50 ratio. This will create a more balanced flavor profile. For powdered milk, simply follow the instructions provided on the packaging.
Special Considerations: One of the advantages of using these milk replacements is their extended shelf life. This means you can keep them in your pantry for a long period without worrying about spoilage. However, once you open a can of evaporated milk, it’s best to refrigerate it and use it within three to four days. The same goes for your reconstituted powdered milk mixture.

Sour Cream or Plain Yogurt

When replacing milk in a recipe, you can typically use an equal amount of sour cream or yogurt. However, if you prefer a more liquid batter, consider thinning it out with a bit of water. Yogurt also makes a great substitute for buttermilk or cream cheese in a frosting.
Special Considerations: Sour cream and yogurt are thicker than milk, so they can affect the density of your baked goods. Additionally, they have a tangier flavor that may be noticeable in your final product. If you’re concerned about the sourness, adding a bit of vanilla to your recipe can help balance it out.”

Water (or Water and Butter)

For pie crust or cookie dough, which typically require only a few tablespoons of milk, simply substituting an equal amount of water will prevent the dough from crumbling.
Special Considerations: If the recipe calls for a larger amount of milk, consider adding a tablespoon of melted butter per cup of water. This will help maintain a similar fat content and ensure optimal texture. Out of butter? Try one of these easy butter substitutes for dairy free baking.

Non-Dairy Milk Substitutes

If you’re looking for what to substitute for milk due to dietary restrictions or personal preferences, explore the wide range of milk alternatives listed below. Whether you’re lactose-intolerant, going vegan, or just want to limit your dairy intake, there are a plethora of milk alternatives on the market to help you!

Nut Milk

Nut-based milk alternatives, such as almond, pistachio, or other nut milks, offer a delicious and versatile option for those seeking milk substitutes. These can be used in most recipes as a direct replacement for milk in equal quantities. When substituting milk with nut milks, consider the flavor profile of your recipe to ensure a harmonious blend. For example, hazelnut milk pairs well with brownies. To avoid any unwanted sweetness, opt for unsweetened nut milks.

Soy Milk

Soy milk is a popular milk alternative that can be used in most recipes without significant adjustments. Simply substitute an equal amount of soy milk for the milk called for in your recipe to achieve practically identical results.
Special Considerations: Choose a soy milk that doesn’t contain added sugar. This will help prevent your baked goods from becoming overly sweet, especially if the recipe already includes other sweeteners. By selecting an unsweetened soy milk, you can enjoy the benefits of this plant-based alternative without compromising the flavor profile of your creations.

Oat Milk

In small amounts — for instance, a few tablespoons in cookie dough or crust recipes — oat milk will do the job.
Special Considerations: Oat milk is slightly starchier than cow’s milk. Using more than ½ cup of oat milk may impact the texture of your baked goods. It’s recommended to use caution when substituting larger quantities of oat milk, especially in recipes that rely on a delicate texture.

Rice Milk

For a simple and effective milk substitution, rice milk can be used in most recipes in equal amounts. Simply swap out the milk in your recipe for an equivalent amount of rice milk, and you’ll likely achieve satisfactory results.
Special Considerations: As with other plant-based milk alternatives, it’s crucial to choose unsweetened rice milk to avoid any unwanted sweetness that could interfere with the flavor profile of your baked goods.

Non-Dairy Yogurt

Substitute an equal amount for the milk in the recipe.
Special Considerations: If you prefer a more liquid batter, consider thinning out the yogurt with water. This will help achieve a desired consistency without significantly altering the flavor profile.

Looking for more swaps and conversions you can use in alternative baking recipes? Check out some of our other information below!

Smart Baking Substitutions: Tricks for Healthful Treats
25 Essential Baking Techniques
How to Make Greek Yogurt Cake Frosting
Easy Dairy Free Dessert Tips
Joshua John Russell’s Vegan Vanilla Cake Recipe Is Insanely Good
Joshua John Russell’s Amazing Vegan Orange Cake
You’d Never Guess This Chocolate Cake Is Vegan
Coconut Oil is the Secret to This Incredible Vegan Buttercream
This Incredible Cinnamon Swirl Cake Happens to Be Vegan
This 5-Ingredient Sugar Cookie Icing Is Totally Vegan-Friendly
Easy Banana Bread Without Eggs or Milk
7 Go-To Butter Substitutes for Dairy-Free Baking

We’ve also got some great tips from our friends at Creative Cake Design!

Kitchen Hacks for the Savvy Baker
Gluten Free Peanut Butter Cookies
Gluten Free Chocolate Cake