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Whole Milk Substitutes for Dairy-Free Baking

9 Best Substitutes for Whole Milk

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Whole milk adds fat and body, affecting sauces, cakes, and soups. Choose substitutes based on your cooking, baking, or liquid volume needs for best results.
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Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Substitutes
Ingredients Method Notes

Ingredients
  

  • 1 cup 2% Reduced Fat Milk Use as a 1:1 substitute for whole milk; less creamy with lighter body.
  • Diluted Heavy Cream Mix equal parts heavy cream and water for a 1:1 ratio; richer and more buttery.
  • 1 cup Evaporated Milk Use straight from the can as a 1:1 replacement; concentrated caramelized flavor.
  • 1 cup Soy Milk Use unsweetened soy milk 1:1; mildly nutty and thinner.
  • 1 cup Almond Milk Use 1:1; subtly sweet and watery, best for supporting role in recipes.
  • 1 cup Oat Milk Swap 1:1; sweet, creamy, slight grain taste, can add unexpected sweetness.
  • 1 cup Coconut Milk Carton Use 1:1 carton coconut milk; distinct coconut flavor, not neutral.
  • 0.875 cup Buttermilk Use ⅞ cup per cup of whole milk; tangy and adds tenderness.
  • Thinned Greek Yogurt Mix ¾ cup yogurt with ¼ cup water for consistency; tangy and thick.

Method
 

  1. Select the milk substitute based on whether you are baking, cooking, or need liquid volume.
  2. Prepare substitutes needing modification, such as mix heavy cream with water or thin Greek yogurt accordingly.
  3. Use each substitute following their recommended ratios, mostly 1:1 except noted otherwise.
  4. Adjust recipes as needed for flavor or texture differences, especially for dairy-free and tangy substitutes.
  5. Taste and check consistency after adding substitute to ensure it matches the dish requirements.

Notes

Thin Greek yogurt well to avoid a gritty texture in creamy dishes.

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