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Milk substitute

Dairy, cream and fats · Checked against 3 sources · Updated November 4, 2026

Quick answer

Mix half a cup of evaporated milk with half a cup of water for 1 cup of milk. Reconstituted dry milk and a little butter also works. Unsweetened soy or almond milk swaps 1 for 1 in most recipes. In baking only, water plus 1 and a half teaspoons of butter, or fruit juice, will also do.

How much do you need?

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. Evaporated milk and water

    • Gluten-free
    • Nut-free
    • Egg-free
    • ½ cup 120 ml evaporated milk
    • ½ cup 120 g water
    Best for
    Cooking and baking.
    What changes
    A touch richer and slightly cooked in flavor.

  2. Nonfat dry milk, water and butter

    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 59 ml nonfat dry milk
    • 2 tsp 9.5 g butter
    • ⅞ cup 205 g water
    How
    Whisk the powder into the water and add melted butter.
    Best for
    Baking and cooking when the fridge is empty.
    What changes
    Close to whole milk in fat.

  3. Unsweetened soy milk or almond milk

    • Vegan
    • Dairy-free
    • Gluten-free
    • Egg-free
    • 1 cup 235 ml unsweetened soy or almond milk
    Best for
    Most baking and cooking, 1 for 1.
    What changes
    Less fat and creaminess than whole milk, so results can be a bit leaner.
    Skip it when
    Soy or nut allergy. Oat milk is another choice.

  4. Water and butter (baking only)

    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 cup 235 g water
    • 1 ½ tsp 7 g butter, melted
    Best for
    Cakes, muffins and quick breads.
    What changes
    No milk sugar, so browns less.
    Skip it when
    Custard, white sauce and anything where milk is the point.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
BakingEvaporated milk and waterClosest fat and milk solids.
Sauces and soupsEvaporated milk and water, or soy milkBoth hold up to heat.
Vegan and dairy-freeUnsweetened soy or almond milkSweetened or vanilla versions add flavor.

Do not substitute here

  • Custard and cream sauces. Water and butter. There is not enough milk protein to set or thicken.

Questions

Can I use plant milk in any recipe?

Most. Plant milks have less fat, so rich custards and sauces come out thinner. Use unsweetened.

Is evaporated milk the same as condensed milk?

No. Condensed milk is sweetened and thick. Only unsweetened evaporated milk works here.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.