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Best Substitutes for Milk (whole) — What to Use Instead

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Oat Milk: 1:1 — Creamy, neutral flavor. Best all-around dairy-free substitute.

Almond Milk: 1:1 — Lighter, slightly nutty. Good for baking.

Overview

Top substitute for milk (whole): Oat Milk (1:1). Creamy, neutral flavor. Best all-around dairy-free substitute. Plus 5 more alternatives.

Key Details

  • Oat Milk: 1:1 — Creamy, neutral flavor. Best all-around dairy-free substitute.
  • Almond Milk: 1:1 — Lighter, slightly nutty. Good for baking.
  • Soy Milk: 1:1 — Closest to dairy in protein content.
  • Coconut Milk: 1:1 — Rich and creamy. Adds coconut flavor.
  • Water + Butter: 1 cup water + 1 tbsp butter — Quick fix when out of milk.
  • Evaporated Milk + Water: 1:1 ratio — Dilute evaporated milk with equal water.

Why This Matters

  • Milk (whole) is a common ingredient that may need substituting
  • Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
  • Sometimes you simply run out of an ingredient mid-recipe
  • Allergies or intolerances may necessitate a swap

How To

  1. 1Best overall substitute: Oat Milk at 1:1
  2. 2Consider the role of the ingredient (flavor, texture, binding, leavening)
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results
  5. 5Some substitutes work better in certain recipes than others

Tags

substitutesdairy-submilk-wholeingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for milk (whole) is Oat Milk at 1:1. Creamy, neutral flavor. Best all-around dairy-free substitute.