Updated: Feb. 14, 2023
Don't have milk handy when you're knee-deep in a recipe? Not to worry! We're sharing tried-and-true milk substitutes to help you make the perfect swap.
There’s nothing worse than going down the list of ingredients for a recipe you’re about to make and realizing you’re low on one item. For some ingredients, it may be necessary to scrap the whole idea and try again another day. But if it’s milk you’re low on—or totally out of—you don’t have to throw in the towel.
Luckily, there are multiple options for milk substitutes in a baking recipe, whether your carton is just plain empty or you’re looking for a dairy-free alternative. And the best part is that you already have a few of them on hand.
What Difference Does Using a Milk Substitute Make?
Milk contributes several important things to the final product of a baking recipe. First, milk adds moisture to a recipe, as it works with the dry ingredients involved. It also plays a role in the final texture of your baked good. Another important factor? The fat content found in milk adds flavor to your baked goods.
By using a milk substitute, you can still pull off that delicious recipe, whether you’re baking a cake or muffins, mixing up a loaf of banana bread or making pancakes for breakfast. Some substitutes may make the final product richer because of higher fat content, or even result in a cake or muffins with more moisture than you’re used to. Use these substitutions wisely and you’ll still be able to bake something great
Milk Substitutes for Baking
Half-and-Half
If you have half-and-half on hand, it’s a perfect cup-for-cup substitute. Because half-and-half is made up of 50% whole milk and 50% heavy cream, it will offer close to the same results as milk would, while adding a lovely richness to your baked goods.
Heavy Cream
Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk. It will add a luscious creaminess to your recipe, without altering the final texture too much.
Don’t have heavy cream on hand? Try a heavy cream substitute instead.
Almond Milk
Almond milk can work as a cup-for-cup substitute in a baking recipe, but it will change the texture. Because almond milk is a dairy-free milk alternative, the fat content is lower, making it far less rich. At the same time, it can slightly alter the flavor of what you’re baking due to the taste.
Soy Milk
Soy milk is another non-dairy milk substitute, and it can be utilized with a cup for cup swap. Soy milk tends to have a bit thicker structure than other dairy-free milk alternatives, so the final baked good’s texture will be similar. Soy milk’s flavor is a bit more neutral than other dairy-free milks as well, so it won’t influence the flavor of your final bake.
Other Nondairy Milks
Oat milk and coconut milk, both found in cartons at your grocery store, can serve as two other great dairy-free options when substituting for milk. Replace milk with a cup for cup swap. The lovely, thick texture and mouthfeel of oat milk or coconut milk will help to round out your baked goods. Just be sure to keep in mind that they can impart a slight change in flavor to the finished product.
Learn more about how to adjust a baking recipe to be dairy-free.
Evaporated Milk
The beauty of evaporated milk is its convenience, and it’s easy to tuck it away in your cupboard for when you’re in a pinch. To substitute evaporated milk for regular milk, you need to add liquid back into it because much of the moisture is removed during the canning process. For every cup of milk in your recipe, use a half cup of evaporated milk mixed with a half cup of water.
Yogurt
Yogurt is a great option as a milk substitute, especially because of its ability to add moisture and enhance the texture of baked goods. Use an even cup for cup substitution, but be sure to consider the type of yogurt you’re using. Greek yogurt is much thicker and higher in fat content, so a traditional, plain yogurt will be your best bet.
In general, steer clear of flavored yogurts. You want your other ingredients to shine, not your milk substitute.
Sour Cream
Just as yogurt adds incredible moisture and texture, sour cream might be even better. Sour cream is more neutral than yogurt, without the same tanginess. Swap sour cream for milk using a cup for cup measurement, and enjoy the incredible creaminess it adds to baked goods.
Canned Coconut Milk
If you’ve tucked away a few cans of coconut milk in your cupboards, now is the time to use one. Canned coconut milk makes a wonderful cup for cup substitute for milk in a recipe, imparting great texture for a rich final product, along with a hint of coconut flavor.
Water
In a pinch, you can get away with subbing in water for milk, especially if a recipe only calls for a small amount (think a quarter cup or less). To make up for the lack of richness, add in a tablespoon of butter for every cup of water you’re adding.
Recipes You Won't Believe Are Dairy-Free
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Chocolate-Dipped Strawberry Meringue RosesEat these dairy-free desserts as is or crush them into a bowl of strawberries. —Amy Tong, Anaheim, California
Go to RecipeDid you know that one of our Test Kitchen's favorite chocolate chip brands is dairy-free? Use it in any dairy-free dessert recipe that calls for chocolate.
Banana Bread Snack CakesThis banana bread snack cake doesn't need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch. —Denise Loewenthal, Hinckley, Ohio
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The musical "Waitress"
German Apple CakeWith the long, cold winters we have here, this German apple cake recipe has warmed many a kitchen. The cake is perfect for breakfast, dessert or an evening snack. I've often made it for parties, and I've always received compliments on it. —Grace Reynolds, Bethlehem, Pennsylvania
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Lemon Anise BiscottiWith the growing popularity of gourmet coffees, cappuccino and espresso, I’m finding lots of people enjoy these classic Italian lemon biscotti. These are also great because they're dairy-free! Perfect for enjoying with an oat milk latte! —Carrie Sherrill, Forestville, Wisconsin
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Lemon IceThis delicious sweet-tart lemon ice is a perfectly refreshing way to end a summer meal, or any meal, for that matter. It's one of my favorite naturally dairy-free desserts. —Concetta Maranto Skenfield, Bakersfield, California
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Rustic Cranberry TartsI like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
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Chewy BrowniesCorn syrup helps keep these dairy-free brownies moist and fudgy. —Shiela Wood, Macksville, Kansas.
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Cherry BiscochitosI discovered the wonderful anise flavor of biscochitos, which are traditional cookies of New Mexico. I created my own version with maraschino cherries and fresh cranberries. —Mary Shivers, Ada, Oklahoma
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With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
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Mexican Cinnamon CookiesMy extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin
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Taste of Home
Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
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Jelly-Topped Sugar CookiesOn busy days, I appreciate this quick-to-make jelly-topped cookie. Top each sugar cookie with your favorite flavor of jam or jelly. —June Quinn, Kalamazoo, Michigan
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I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
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Jewish Apple CakeA friend from New Hampshire gave me this Jewish apple cake recipe, which took a blue ribbon at the county fair. —Jennie Wilburn, Long Creek, Oregon
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Taste of Home
Mexican Chocolate Walnut-Cherry BiscottiI love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona
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Almond Ginger CookiesThink outside the box this season and enjoy these traditional Chinese cookies, each one topped with an almond slice. —Shirley Warren, Thiensville, Wisconsin
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Pecan Banana Bundt CakeMy daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. It's also one of our family's go-to dairy-free desserts. —Marina Castle Kelley, Canyon Country, California
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Crispy Coffee CookiesI created this coffee cookies recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.
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Spiced Rum and Pear CakeThe flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum—it will still be delicious! —Julie Peterson, Crofton, Maryland
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Joe Froggers Recipe photo by Taste of Home
Joe FroggersLarge, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again. This is an old-fashioned recipe and a great dairy-free dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Cinnamon-Cranberry Oat BarsI'm a swim coach for kids, and I started making these bars for them as a snack. I wanted something that was easy to eat but would also give them energy. The kids loved them from the very first time I brought them. Now I bring them to every team event. —Sarah Riviere, Prescott, Arizona
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Harveys Coconut MacaroonsAs the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. Besides being delcious, macaroons of all kinds make for great dairy-free desserts. —Norbert Koblitz, Lake Tahoe, Nevada
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Black Bean Brownies Recipe photo by Taste of Home
Black Bean BrowniesYou’d never guess these rich, velvety chocolate treats contain a can of black beans. This is at the top of my list of healthy-ish, dairy-free desserts. —Kathy Hewitt, Cranston, Rhode Island
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Chunky Apple-Cinnamon CakeThis is a nice change from apple pie. It's tasty and worthy of a special occasion—plus, it’s very easy to make. —Ellen Ruzinsky, Yorktown Heights, New York
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Apricot-Pecan Thumbprint CookiesI enjoy experimenting with cake mixes to make new cookie recipes. I love apricot, but feel free to fill the thumbprint in the center of these goodies with any fruit preserve you like. —Nancy Johnson, Laverne, Oklahoma
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Jewish Chocolate Chip Mandel Bread Recipe photo by Taste of Home
Jewish Chocolate Chip Mandel BreadThis traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. —Monica Schnapp, Irvine, California
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Taste of Home
Grilled Stone Fruits with Balsamic SyrupGet ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
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Citrus Mini CakesThese moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.
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Taste of Home
Hazelnut Cake SquaresWhen one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, she asks me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn't need icing, so it's great for bake sales too. —Brenda Melancon, McComb, Mississippi
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Chocolate Macadamia MacaroonsThis perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
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Strawberry Citrus IceDaiquiri fans, put away your straws for this blend of strawberries, lime juice and orange juice in a refreshing ice. This is a great sweet for everyone: This citrus ice is one of my favorite vegan and dairy-free desserts. — Robin M. Keane, Framingham, Massachusetts
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Taste of Home
3-Ingredient Peanut Butter CookiesIt is amazing how much flavor is in these simple 3-ingredient peanut butter cookies without brown sugar. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin
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Ginger Plum TartSweet cravings, begone: This free-form plum tart is done in only 35 minutes. It's extra awesome when served warm. —Taste of Home Test Kitchen
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Taste of Home
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
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Oreos and Candy Cane Chocolate BarkThere are incredible surprises in this festive bark, including dark chocolate, candy canes and cream-filled cookies. We keep a big supply ready for gift-giving. —Robin Turner, Lake Elsinore, California
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Taste of Home
Walnut Honey CakeThis light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
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Festive Meringue CookiesTry these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. —Taste of Home Test Kitchen
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Raspberry Patch Crumb BarsTo give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
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No-Bake Cookie Butter BlossomsChewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate kisses in an unforgettable spin on an old favorite. —Jessie Sarrazin, Livingston, Montana
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Mango Rice PuddingMangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla or regular milk in place of soy. —Melissa McCabe, Victor, New York
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Swedish Apple PieThis decadent Swedish apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. —Sarah Klier, Grand Rapids, Michigan
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If you're looking for some dairy-free dessert options, try this dairy-free pumpkin pie, just one ingredient swap transforms this traditional dessert into a rich and decadent dairy-free sweet treat.
Taste of Home
Honeydew GranitaMake this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
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Taste of Home
Pear Bundt CakeNext time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
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Taste of Home
Honey Cinnamon BarsMy Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
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Vegan Gingerbread CookiesIt's so much fun to decorate cookies with children's help. We created gingery moose-shaped cookies to go with a book made especially for my niece's third-grade class. The crispy vegan gingerbread cookies stole the show. —Jenet Cattar, Neptune Beach, Florida
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Rhubarb TorteEach year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin
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Taste of Home
Triple Fruit FreezeThese pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin
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Coconut Banana CookiesThis is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. —Elyse Benner, Solon, Ohio
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Strawberry-Rhubarb Upside-Down CakeI prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
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Grandma Krause's Coconut CookiesWhen my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
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Homemade Butterfinger BitesBent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They’re delicious! —Melissa Hansen, Milwaukee, Wisconsin
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