Non dairy substitute for milk in baking
- Oat milk: Oat milk is our favorite for baking because it’s creamy and flavorless. It’s easy to come by in the grocery store, and it’s great in baking (and even lattes!)
- Almond milk is a highly popular beverage. Because the texture is more like water, it lacks the creamy body that milk provides. It does, however, work great in baking!
- Cashew or hazelnut milk: These nut milks can be used in baking in the same way that almond milk can.
- Soy milk: Another fantastic alternative for baking is soy milk. It has a creamy texture and about the same amount of protein as dairy milk.
- Coconut milk can be used because of its high fat content, which makes it extremely creamy. It has a strong coconut flavor, so keep that in mind. However, if you use modest amounts, the flavor may not be noticeable in the completed baked dish.
Dairy-based substitute for milk in baking
Are you looking for a milk alternative because you’ve run out? Here are a few of the top dairy-free alternatives:
- Yogurt is thicker than milk, so add water until it reaches a milk-like consistency. You can then use it as a 1:1 replacement. Add a pinch of vanilla to balance out the tanginess of the yogurt. Similar to buttermilk, the tang may actually enhance the baked item.
- Sour cream is made in the same way as yogurt: add water until it reaches the consistency of milk.
- Heavy cream has significantly more milk fat than milk. 1 cup milk can be replaced with 1/2 cup cream and 1/2 cup water.
- Half-and-half: Use 1/2 cup half-and-half and 1/2 cup water to replace 1 cup milk.
- Water (in a pinch, but not recommended): Using water instead of milk in baking is risky because water will change the texture of your baked goods. If you don’t have any other options, add 1 tablespoon melted butter per 1 cup water to add fat and make it look like milk.
Can I use water instead of almond milk?
Water is number ten. In a pinch, water can be used as a substitute for milk in a recipe that calls for it… but you may notice some flavor and texture differences. (Think of it as less creamy, fluffy, and rich.) For each cup of water you use, add a tablespoon of butter to make up for the milkfat you’re missing out on.
Is it possible to substitute ordinary milk for almond milk in a recipe?
Almond milk can be used as a substitute for typical cow’s milk in most recipes by simply substituting cup for cup. If a recipe calls for 1 cup cow’s milk, you can use 1 cup almond milk.
Is it possible to substitute heavy cream with almond milk?
Almond milk could be used as a frosting substitute in cake recipes that call for heavy cream, which is popular among vegans. Lactose-intolerant people can drink almond milk because it is not a dairy product.
In terms of flavor, almond milk is similar to heavy cream, but in terms of texture, they are vastly different. You can thicken almond milk by adding a fat like butter or oil (for people who don’t eat dairy) or a starch like cornstarch or any other starch.
In your recipe, replace one cup of heavy cream with one cup of almond milk.
What may I use in place of almond meal?
Simple Almond Meal Substitutes at Their Finest
- Make your own grinder. It’s simple to manufacture your own almond meal / almond flour from whole almonds if you have a good food processor.
Is it possible to substitute butter for milk?
These milk alternatives will help you keep your recipe on track if you can’t go to the store for milk or need a dairy-free, lactose-free, or vegan option to use when baking or cooking.
Do you have a can of evaporated milk stashed away in your pantry? It’s just milk with some of the water removed; pour the water back in and you’ve got yourself an excellent milk substitute. Simply make a 50/50 mixture of evaporated milk and water and substitute it for the milk in your recipe. Easy!
Sweetened Condensed Milk
A 50/50 mixture of sweetened condensed milk and water is another option if you’re cooking a dessert. Keep in mind that sweetened condensed milk contains 40-45 percent sugar, so even after diluting it with water, you’ll need to reduce the amount of other sugar in your recipe to compensate for the sweetness.
Sour Cream or Plain Yogurt
In cakes and other baked products, sour cream or plain yogurt can be used in place of milk. It will add moisture and fat to the batter, as well as activate the baking soda or baking powder, exactly like milk. In savory foods like mac and cheese, sour cream and plain yogurt work well. They’ll add a creamy texture and a tangy note to the dish.
If you’re cooking a sweet dish, vanilla yogurt will suffice as long as you don’t mind a hint of vanilla in the final product.
Do you only eat Greek yogurt? By blending 2/3 cup Greek yogurt with 1/3 cup water, thin it to the consistency of plain yogurt.
Half and Half
Mix half and half with an equal amount of water to make a milk substitute. This will make the fat content comparable to that of milk (or very close to it). If you don’t mind the added fat, half and half can also be used as a 1:1 milk substitute.
Do you have a carton of heavy cream in your refrigerator? Combine 1/4 cup heavy cream and 3/4 cup water for every cup of milk required. This will thin the heavy cream to the appropriate consistency and reduce the fat level to that of milk. Do you have a problem with being overweight? Then heavy cream can be used as a 1:1 substitute.
Powdered milk is a great substitute for milk in baked and cooked foods since it is simply milk with the majority of the moisture removed. Simply reassemble it according to the package’s directions.
Water can be used as a substitute for milk in some recipes, albeit it is not ideal. Cakes cooked with water will be less moist and dense, but they will still be tasty. Add a spoonful of melted butter to each cup of milk asked for for the finest results. This will restore some of the fat and flavor that has been lost due to the absence of fat and flavor in the water. Instead of milk, water can be used to make macaroni and cheese, but the sauce will be thinner and less tasty. To compensate for these concerns, consider increasing the butter.
Dairy-Free Milk Substitutes
These dairy-free milk substitutes will also work if you’re allergic to milk, lactose intolerant, vegan, or just don’t have any of the aforementioned dairy substitutes. Replacing them one-by-one is a good idea. Here’s how you choose the right candidate for the position.
Soy milk can be used in both sweet and savory recipes with good results; however, when cooking savory dishes, it’s preferable to stick to unflavored kinds. Because it can withstand heat, soy milk is a good choice for sauces and casseroles. It’s also a great substitute for lemon juice or vinegar in baked products. To rise correctly, these require a high-protein milk, such as soy.
Oat Milk or Hemp Milk
These are also fantastic high-protein substitutes for lemon juice or vinegar in baked goods. They’ll make sure the dough or batter rises properly.
What is the finest milk substitute?
For decades, soy milk has been the most popular non-dairy alternative since its nutritional profile is quite similar to that of cow’s milk. It’s the best high-protein milk substitute available. Soy milk contains roughly 7 grams of protein per cup, compared to 8 grams in cow milk. Calcium and vitamin D are fortified in most brands, but not all, so check the nutrition label for these essential values. Soy milk comes in a variety of flavors, including vanilla, as well as lighter and lower-calorie variations.
Is it possible to substitute sour cream for milk?
Whole milk can be replaced 1:1 with sour cream or full-fat yogurt. Use this replacement to add creaminess to pan sauces or to bake fast breads. Sour cream also works well in buttermilk-based recipes, and vanilla-flavored yogurt can be used in sweet quick breads and cakes. Because of the increased protein and carbohydrates in the yogurt, your baked goods will brown more deeply.
Is it possible to use skim milk instead of almond milk?
Look for calcium-fortified kinds of unsweetened almond milk when shopping skim milk provides around one-third of your recommended calcium per serving, so if you’re replacing it with almond milk, you’ll want one with a similar calcium content.
Is it possible to use oat milk instead of almond milk?
I’ve been an oat milk evangelist for years, dating back to when shelf-stable oat milk was the only option. While shelf-stable oat milk was enough to persuade me, the rise of refrigerated oat milks has only helped the category. You can buy our favorite brand here, or if you’re feeling extra crafty, learn how to make oat milk from scratch.
Most people agree that oat milk tastes excellent in coffee and porridge, but what I enjoy most about it is that it’s a great dairy substitute for baking. In fact, I believe it is the greatest of all the alternative milks, especially after putting it to the test by baking a batch of blueberry corn muffins using dairy and comparing it to batches prepared with cashew milk, coconut milk, almond milk, and oat milk. I even replaced the butter with oil, which we frequently use in baking for added moisture, to keep them dairy-free.