Milk contributes moisture, protein (which helps structure), lactose (which aids browning), and a mild creaminess to baked goods. Most plant-based milks can substitute 1:1 for dairy milk with minimal difference in everyday baking.
Plant-Based Milk Substitutes
Oat Milk
Best overall substitute. Oat milk has a neutral flavour, good creaminess, and behaves most similarly to dairy milk in baking. The natural sugars from oats also aid browning. Use 1:1. Works well in cakes, pancakes, muffins, and creamy sauces.
Soy Milk
Most protein-rich. Soy milk has the closest protein content to dairy milk, making it the best choice when the recipe's structure depends on milk proteins (like custards or cream sauces). Use 1:1. Slightly beany flavour is undetectable in most baked goods.
Almond Milk
Thinner, lower calorie. Almond milk is thinner than dairy milk and lower in protein and fat. Use 1:1 for most baking, but the result may be slightly lighter (less rich). Best in recipes where milk plays a minor role. Avoid sweetened varieties for savoury dishes.
Coconut Milk (full-fat, canned)
Richest substitute. Full-fat coconut milk (from a can) is thicker and richer than dairy milk — closer to heavy cream in fat content. Use ½ can coconut milk + ½ water ≈ 1 cup dairy milk. Adds a distinct coconut flavour. Excellent in tropical bakes, puddings, and curries.
Coconut Milk (carton/beverage)
Use 1:1. Much thinner than canned coconut milk — similar to regular milk in consistency. Milder coconut flavour.
Rice Milk
Thinnest of plant-based milks. Works for light muffins, pancakes, and gentle cakes. Not ideal for custards or sauces needing richness.
What Changes
- Plant-based milks won't curdle as beautifully as dairy milk (relevant for scones and soda bread).
- For buttermilk, add 1 tablespoon vinegar to 1 cup plant milk, wait 5 minutes, and use as directed.
- Sweetened varieties add sugar — use unsweetened in savoury dishes.