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Milk substitutes

Out of milk? Here are the best substitutes — what to reach for, why it works, and how much to use. Soy milk is the top pick.

  1. 01
    Soy milkbest pick

    Highest protein of the plant milks — closest to dairy for baking.

    1:1

  2. 02
    Oat milk

    Creamy and neutral; browns and foams well.

    1:1

  3. 03
    Almond milk

    Neutral, widely available; use unsweetened for savory.

    1:1

  4. 04
    Evaporated milk + water

    Dilute canned milk back to drinking strength.

    1/2 cup evaporated + 1/2 cup water

  5. 05
    Water + butter

    For baking moisture where dairy flavor isn't essential.

    1 cup water + 1 tbsp melted butter

Cooking with milk?

Paste your recipe into Mise — we'll find every ingredient as a real product you can buy, and swap the ones you can't, like milk, for the closest match in stock.

Turn a recipe into a basket →

How we choose these

These are tested kitchen substitutes, chosen for matching flavor, texture, and role — with ratios so the swap actually works. Taste as you go; substitutes shift intensity, not just flavor.

Flavor data: Epicure (Radzikowski & Chen, 2026), arXiv:2605.22391, CC-BY-4.0.
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