Which Milk Substitute Is Right for Your Recipe? 15 Swaps and How to Use Them

It’s creamy, dreamy and downright mandatory for dipping chocolate sandwich cookies. It’s a key player in everything from one-pot chicken alfredo to overnight oats. Yep, milk is a cooking and baking essential—so what the heck are you supposed to do when it’s the one ingredient not in your fridge?

Not to worry, friend: Whether you’re a day (or three) behind on your weekly grocery shopping, or you’re lactose intolerant and looking to swap in something for that dairy-free soup recipe you’ve been eyeing, there’s a whole world of milk alternatives that you probably have in your fridge or pantry already. When you need a milk substitute, try any of these 15 swaps in your baking and cooking at home—just keep in mind that the exact substitute that’s best for you will depend on what you’re making. (Cooking recipes are generally more forgiving than baking ones, and you should try to use unsweetened options when possible for the easiest swap.)

Heavy cream is a good substitute for milk, but because it has a much higher fat content, you’ll want to dilute it first. To use it in a recipe, replace the amount of milk called for with half heavy cream and half water.

Half and half is made of 50 percent whole milk and 50 percent heavy cream, so it’s an ideal milk substitute—use it in equal amounts.

Evaporated milk is exactly what it sounds like: milk with some of the water content evaporated. That means it’s one of the best substitutes for milk around. To use it in place of fresh milk, simply open a can and mix it with an equal amount of water, then replace the milk in your recipe measure-for-measure.

If you’re baking something sweet, sweetened condensed milk can also take the place of regular milk. Just keep in mind that because it’s already heavily sweetened, you’ll probably need to dial back the sugar in your recipe accordingly. You’ll also want to add enough water to equal the amount of milk called for, since it has a thicker texture to begin with.

Plain yogurt (regular or otherwise) can replace milk in both sweet and savory dishes. Again, you’ll want to add enough water to make the amount equal to the milk that your recipe calls for. Start with half yogurt and half water, adjusting the texture as needed with more liquid. You can use Greek yogurt or another type of yogurt too, as long as it’s not flavored or sweetened.

Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though, that it will add a slightly tangy flavor to whatever you’re making. (Which could be a good thing—sour cream in macaroni and cheese? Yum.) Treat it as you would yogurt, thinning it out to amount to the milk called for.

Powdered milk is a type of milk with all the moisture content removed until it’s just…milk dust. You can use it as a substitute for milk by reconstituting it with enough water to amount to what your recipe calls for. (I recommend consulting the package instructions, which should tell you exactly what to do.)

If you’re looking for a one-to-one milk substitute that’s also dairy-free, plain almond milk works just fine. But bear in mind that it might add a slightly nutty flavor to your recipe. Make sure you choose an unsweetened almond milk, especially if it’s going into a savory dish.

Of all the milk substitutes, rice milk might be the closest flavor match to cow’s milk. It can be used as a substitute measure-for-measure, but it is slightly thinner (so it won’t be as creamy as regular milk).

Similarly, soy milk is a dairy-free milk alternative that tastes close to cow’s milk. Unlike rice milk, though, its texture is also like dairy milk, so it can be used almost interchangeably in a one-to-one ratio, as long as it’s plain and unsweetened.

This dairy-free milk alternative is a great option when you’re baking something that calls for milk and an acid (like lemon juice or vinegar) for leavening, because it has a high protein content that functions like regular milk. Once again, an unsweetened oat milk will be your best bet for a one-to-one replacement.

Cashew milk can be used as a one-to-one milk substitute just like almond, rice, oat, soy and other non-dairy milks. It has a slightly creamier texture that makes it well-suited for the swap, as long as you use an unsweetened, unflavored variety.

Not unlike oat milk or nut milks, hemp milk is make from soaked and blended hemp seeds. It has a closer texture to dairy milk than other swaps, with a slightly earthy taste. As long as it’s plain and unsweetened, you can use it as a milk swap in equal measure.

Canned coconut milk is creamy and tropical, so it will definitely impart a distinct flavor in your recipe. I recommend using full-fat, unsweetened coconut milk and starting with a one-to-one ratio (although you may need to adjust slightly, depending on what you’re making).

In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think less creamy, less fluffy and less rich.) Try adding a tablespoon of butter for each cup of water you use—it’ll account for some of the milk fat you’re missing out on.

• Coconut Rice Pudding with Rhubarb Compote (uses coconut milk and sweetened condensed milk)
• One-Cup Pancakes (uses any dairy or non-dairy milk)
• No-Bake Coconut Cream Pie (uses cream of coconut and milk)
• Croissant Bread Pudding (uses half and half and milk)
• Instant Pot Deep Dark Chocolate Pudding (uses whole milk and half and half)
• Glazed Lemon, Yogurt and Olive Oil Pound Cake (uses yogurt)
• New Orleans–Style Beignets (uses evaporated milk)