Best Vegan Milk Substitutes for Baking
The vegan milk market is continually advancing. Many new forms of dairy-free milk have recently been developed, with many being suitable for baking.
Each one is suitable for specific types of desserts that you might have in mind. And if any option is unavailable, you’ll be sure to find another non-dairy alternative on this list.
Non-Dairy Milk Alternatives For Baking
1. Soy Milk
Soy milk is made from grinding down soybeans. Once the beans are ground, the powder is boiled and filtered.
Soy milk has one of the highest sources of protein on today’s list. Protein is needed for baked items that require some amount of structure.
That makes soy milk suitable for baking cakes or quick-breads. It has a consistency very similar to regular milk.
It can also vary in thickness due to stabilizers and gums added to it. Soy milk has a slightly sour taste if unsweetened, making it a good substitute for buttermilk recipes.
Soy milk bakery items are usually brown when completed—creating an aesthetically pleasing look. These vegan blueberry scones get their perfectly browned tops from a brush of chilled soy milk before going in the oven.
Soy is a common allergen, so use another plant-milk substitute if you or someone you know is allergic to it. In addition, many diets such as Whole30 and Paleo avoid soy, which is a legume.
2. Coconut Milk
Coconut milk comes from a mature coconut that’s grated or blended with water and strained. It is suitable for use in general baking and can be substituted for dairy milk on a 1:1 basis.
Coconut milk does have a distinct coconut flavor, which can be left as-is or counterbalanced with other flavorings. The texture of the milk is generally thick and creamy if using the full-fat version.
It can also be separated into thick, rich coconut cream if the can of coconut milk is chilled before use. This is an excellent replacement for recipes that call for heavy cream or condensed milk.
It replicates the silky texture perfectly. Try this vegan pumpkin pie and experience just how incredible coconut milk can be in custards.
Coconut milk should be avoided if you or someone you know has tree-nut allergies. If the creaminess is needed in a recipe, but you cannot use nuts, try oat milk.
3. Almond Milk
Almond milk is created by blending a mixture of almonds and water. The mixture is then strained to remove all of the leftover solids.
It has a creamy texture and a slightly nutty taste but is overall very neutral in flavor. Almond milk can be used 1:1 in replacement of regular dairy milk.
Be cautious when baking with almond milk, as your baked items may finish quicker due to the higher water concentration within the milk. Almond fruit cake is a fabulous recipe to try.
If you or someone you know is allergic to almonds, you can use soy milk or hemp milk as a substitute.
4. Cashew Milk
Similarly to almond milk, cashew milk is made from a mixture of cashews and water blended and strained. It does not taste as sweet but is much creamier in texture.
Cashew milk can be used to make cookies, cakes and creamy sauces. If you’re allergic to cashews, soy or almond milk can work as a substitute.
5. Oat Milk
Oat milk is derived from whole oat grains. It has an oatmeal flavor and a creamy texture.
Overall, oat milk is usually an excellent alternative to standard dairy milk. Be mindful that in some recipes, there may be minor issues such as less consistent textures.
Oat milk has a delightfully toasted flavor, especially when heated. It compliments intense flavors and pairs exceptionally well with cinnamon or chocolate. Oat milk can be used in chocolate cakes and vanilla cakes, as well as banana bread and berry muffins.
Oat milk is typically safe for most people. But if you or someone you know has a gluten allergy or sensitivity, ensure that it is made from gluten-free oats.
Sometimes oats can be harvested and processed in equipment that’s also used to gather and process wheat.
6. Rice Milk
Rice milk is made with boiled brown rice. It is generally unsweetened, but sweetened versions can be purchased.
Rice milk is described as slightly foamy in texture and very thin compared to dairy milk. The flavor is very bland, so it’s neutral when used in recipes. Rice milk has very little protein, so it is unsuitable for many forms of baking but can be used in sauces or chocolate ganache.
Rice milk is a safe plant-based milk choice for most people, as rice allergies are not common. It is best used in drinks since it doesn’t have the structure for most baking.
7. Hemp Milk
Hemp milk is made from organic ground and soaked hemp seeds. It is often described as thick and creamy.
Hemp milk has a protein content very similar to soy milk. It’s suitable for baked items such as quick-breads or cakes. Hemp milk has a rich nutty flavor that works exceptionally well with savory items like muffins.
Hemp allergies are not common but are possible. If hemp milk needs to be replaced, soy milk is the obvious choice due to its similar structure and protein content.