Milk hydrates doughs and batters, adding tenderness, richness, and browning. Whether you ran out mid-recipe or need a dietary swap, here are the best substitutes for milk, with exact amounts.
Use: 1:1 for 1 cup milk
Use unsweetened; swap directly.
Dairy-free. Oat milk is creamiest for baking.
Use: 1/2 cup evaporated milk + 1/2 cup water for 1 cup milk
Stir together.
Pantry-friendly.
Use: 1 cup water + 1 tbsp melted butter for 1 cup milk (in baking)
Mix into the batter as usual.
Less rich; fine in breads and pancakes.
The best all-round substitute is Almond, oat, or soy milk: use 1:1 for 1 cup milk. Use unsweetened; swap directly. Dairy-free. Oat milk is creamiest for baking.
Yes. Use 1/2 cup evaporated milk + 1/2 cup water for 1 cup milk. Stir together. Pantry-friendly.
Vegan options: Almond, oat, or soy milk.
Use 1 cup water + 1 tbsp melted butter. Mix into the batter as usual.
Missing something else? Search all 48 ingredients in the substitute finder.