Milk Substitute for Baking and Cooking

Uh! Is there no milk in the refrigerator?  Here are some alternatives to solve this problem If you’re lactose-intolerant or going vegan, try one of these milk substitutes.

Nut Milk

This milk has a unique sweet and nutty flavor, so it works best in sweet dishes.  Whether you like almonds, pistachios or other nuts, these substitutes can be replaced with the same amount of milk in most recipes.

Soy Milk

Similar to rice milk, it tends to have a neutral flavor, so it is very suitable for various seasonings.  It is also suitable for thick savory and sweet sauces.  From a nutritional point of view, soy milk has almost as much protein as dairy milk, less fat, no cholesterol, and because most soy milk is fortified, it is a comparable source of calcium. Vegetarians should make sure to find a brand that contains vitamin B12.  Choose soy milk that does not contain sugar, otherwise it will cause too much sweetness.

Oat Milk

In the past few years, oat milk has risen to fame in coffee shops, and this is for good reason.  Its thick texture makes it the best choice for vegan cappuccinos.  It foams like no other milk substitute on the market now.  Like almond milk or soy milk, it also has a neutral flavor, which makes it as good in Indian curries as in French béchamel sauces.

Rice Milk

Many people find that rice milk is the closest flavor match to cow’s milk. But because it’s so thin, it’s a poor choice for creating savory, thick sauces like a vegan béchamel, hollandaise, or Alfredo. Almond, soy, and oat milk tend to be thicker. Nutritionally speaking, rice milk has less protein than soy or almond milk. Swap in an equal amount for the milk in the recipe and your end result will be fine.

Many people find that rice milk is the closest flavor to cow’s milk.  However, because it is so thin, it is a poor choice for making savory and thick seasoning sauces such as vegan béchamel sauce, hollandaise or Alfredo.  Almond, soy and oat milk tend to be thicker.  Nutritionally speaking, rice milk has less protein than soy milk or almond milk.  Replace the same amount of milk in the recipe and the end result will be good.

Yogurt

Yogurt will add moisture and a slight smell to your baked goods.  Plain yogurt is the best choice, because the high protein content of Greek yogurt can change the texture of the food.  Use the same amount of plain yogurt as the milk in the recipe.  You can also use kefir (a drinkable yogurt) as a 1:1 substitute for milk.

Coconut Milk

Coconut milk is one of the few and perhaps the only non-dairy milk that can be used as heavy cream in formulas.  Frozen coconut cream can be whipped to lofty heights, such as topping berries, frosting cakes, and even aerating vegetarian mousses.  After heating, it will not condense, so it is especially suitable for soup, stew or braise. Similar to almond milk, coconut milk is now offered by many brands in many variants.