Milk Substitute

Milk adds liquid, a little fat, protein and sugar that helps browning. In most recipes the liquid matters most, so almost any of these will work; the difference shows in how golden and rich the result is.

Use one of these instead — amounts update as you change the quantity.

Unsweetened plant milk

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  • 1 cup soy, oat or almond milk

Best for: Baking, sauces, pancakes

Soy is closest in protein; oat browns nicely.

Evaporated milk + water

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  • ½ cup evaporated milk
  • ½ cup water

Best for: Everything

Evaporated milk is milk with about 60% of the water removed; adding it back gets you close.

Powdered milk + water

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  • ⅓ cup nonfat dry milk powder
  • 1 cup water

Best for: Baking, soups

Check your package; most say about ⅓ cup powder per cup of water.

Plain yogurt + water

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  • ½ cup plain yogurt
  • ½ cup water

Best for: Pancakes, muffins

Adds tang; add a pinch of baking soda if the recipe has only baking powder.

Water + butter

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  • 1 cup water
  • 1 ½ tsp melted butter

Best for: Savoury sauces, mashed potatoes

A last resort that restores a little of the fat.

Questions people ask

Can I use water instead of milk in baking?

Yes, in most recipes. The crumb will be a little less tender and paler. Add a tablespoon of melted butter per cup to compensate.

What is the best milk substitute for mac and cheese?

Evaporated milk (thinned or straight) — it makes an even creamier, more stable sauce.

Other swaps: Buttermilk · Heavy cream · Baking powder · Egg · Cornstarch · Sour cream · Brown sugar · Butter