Vegan milk replacements have your back when the grocery store runs out of cow’s milk, and they can help you be more sustainable in the kitchen. In this post, Molly from the Sustained Kitchen explains the best kinds of milk for all your cooking and baking needs.

how milk works

In basic baked goods, milk provides liquid, fat, protein, and flavor. Liquids are important in baking because they help create volume, while fats help keep baked goods moist and proteins add structure.

All of the milk replacements below contribute to liquid and flavor, but only a few can match the fat or protein content of milk. In some recipes, you can use milk substitutes with less fat or protein without sacrificing the texture of the final product, but in others, you cannot. You may need to experiment a little to find the perfect milk substitute for your recipes.

soy milk

Soy milk is an A+ replacement for cow’s milk. It has a similar protein and fat content to 2% milk, so it works well in recipes where milk adds structure and moisture. The only significant difference between soy milk and cow's milk is the flavor. Soy milk doesn't have much of a flavor, while milk can add a signature "milky" flavor to some dishes. If you can ditch the milk flavor, soy milk is the perfect vegan milk replacement.

oat milk

Most store-bought oat milk has a similar consistency and fat content to 1% milk, making it a pretty good milk substitute. However, oat milk doesn’t have as much protein as cow’s milk, so oat milk baked goods might have a slightly different structure than their cow’s milk sisters. Homemade oat milk has a tendency to get slimy or separate in baking, so stick to store-bought for baking and cooking.

nut milks

Almond, cashew and hazelnut milk are great cow’s milk replacements in sweet baked goods. They are subtly flavored and have a similar consistency to cow's milk. Most nut milks don't have nearly as much protein as cow's milk, but most have similar fat content to 1% milk. This means that using nut milk can help add some volume and moisture to your baking, but might sacrifice structure slightly.

hemp milk

Hemp milk has a similar protein and fat content to 2% milk, but a much thicker texture and stronger flavor. If you don't mind the earthy, hippie-ish taste, it can work in place of cow’s milk in some dense baked goods. However, it can make light-textured baked goods too dense or grainy and can compete with other flavors. Avoid using it in delicate bakes.

rice milk

Like nut milk, rice milk has similar fat content to 1% milk, but not as much protein. Rice milk is also slightly thinner and sweeter than both nut milk and cows milk. This means you should avoid using rice milk in savory recipes or recipes that require a thick texture. Instead, stick to pouring it over your cereal.

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Vegan Milk Replacements