Milk Substitute Converter
Replace milk with oat, almond, soy or coconut milk, make buttermilk from milk and vinegar, or swap in evaporated milk — 1:1 where it works, and the cases where it does not.
1 cup(s) of milk as oat milk
1 cup — of oat milk
Use 1 cup of oat milk in place of 1 cup of milk.
The closest to dairy milk in richness and body. Best all-rounder for baking, sauces and coffee. Use unsweetened for savoury cooking.
When not to swap: in custard and béchamel, where milk is the main ingredient, the substitute's flavour will show — taste first.
Formula used: Most milk substitutes swap 1:1 by volume. Buttermilk = 1 cup milk + 1 tbsp lemon juice or vinegar, rested 5 minutes.
How the milk substitute converter works
Most plant milks swap 1:1 for dairy milk in cooking — oat milk is the closest in richness, almond milk the lightest, soy the highest in protein. To make buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and wait 5 minutes. Evaporated milk swaps 1:1 too, but it is richer, so it suits sauces more than drinking.
Watch out for
Coconut milk from a can is not the same as coconut milk from a carton — the canned version is far richer and can make a sauce greasy. Sweetened plant milks add sugar, so use unsweetened for savoury cooking. And in recipes where milk is the main ingredient — custard, béchamel — the substitute's flavour will show, so taste first.
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