Yes, there are several dairy free alternatives to traditional evaporated milk made from cow’s milk. Evaporated milk is a canned milk product where about 60% of the water content has been removed from fresh milk through a evaporation process. This gives it a creamy, thick consistency and a longer shelf life. The primary dairy free alternatives are:
Coconut Milk
Coconut milk makes an excellent substitute for evaporated milk in recipes. Like evaporated milk, coconut milk has a thick, creamy texture that can mimic the consistency of cow’s milk. Canned coconut milk tends to be thicker and more concentrated than carton coconut milk. For most recipes, full fat coconut milk works best as an evaporated milk substitute.
Coconut milk has a slightly sweet flavor that works well in both savory and sweet dishes. It can be used 1:1 in place of evaporated milk. When baking, the subtle coconut flavor pairs nicely with things like vanilla, chocolate or spices.
Some tips for using coconut milk:
- Shake the can well before opening to fully reincorporate the coconut cream.
- Refrigerate after opening and use within 4-5 days.
- From a nutritional standpoint, coconut milk is dairy free, vegan and lower in calories than evaporated milk.
- Light coconut milk won’t thicken as well, so use full fat varieties.
- For a thicker, creamier texture, chill the coconut milk several hours or overnight before using.
Overall, coconut milk is one of the most convenient, affordable and versatile substitutes for evaporated milk in recipes.
Oat Milk
Oat milk is another plant-based option that can work as an evaporated milk substitute in some recipes. Plain, unsweetened oat milk has a mild, creamy taste that allows other ingredients to shine. It has a neutral color similar to dairy milk.
Since oat milk has a thinner consistency than evaporated milk, it may work best in recipes where you want a milk that’s pourable or drinkable. Using oat milk 1:1 in thicker applications like custards may make the end result too thin.
Tips for using oat milk:
- Shake or stir well before using, as separation can occur.
- Look for varieties without added sugars or flavors.
- Thicken it with a cornstarch slurry if a thicker consistency is needed.
- Nutritionally, oat milk is dairy free, vegan and lower in calories than evaporated milk.
Oat milk makes a good evaporated milk substitute in lighter recipes like smoothies, oatmeal, sauces, soups or anywhere you want a neutral, creamy background flavor.
Soy Milk
Soy milk is a high protein plant milk that can also work in place of evaporated milk. Plain, unsweetened soy milk has a pale beige color and mild, creamy soy taste. It’s made by soaking dried soybeans, grinding them with water, then straining out the solids.
Since soy milk is thinner than evaporated milk, it may need to be thickened in some applications. You can bring it to a thicker consistency by adding soy lecithin or a cornstarch slurry.
Tips for using soy milk:
- Use plain, unsweetened varieties for savory dishes.
- If a thicker consistency is needed, add 1/2 teaspoon soy lecithin per cup of soy milk and let sit 5-10 minutes before using.
- You can also thicken it with a cornstarch slurry: 1 tablespoon cornstarch whisked into 1/4 cup soy milk, then added to the full recipe.
- Nutritionally, soy milk is dairy free, vegan, cholesterol free and high in protein.
Overall, soy milk makes a good base for creamy soups, sauces, baked goods or simmered dishes where you want a mild flavor and neutral color. The higher protein content can help mimic dairy’s texture.
Other Milk Alternatives
In addition to coconut milk, oat milk and soy milk, other plant-based milk substitutes may work in certain recipes needing evaporated milk. Options include:
- Almond milk – Use unsweetened almond milk. The thinner consistency may need to be thickened for some uses.
- Cashew milk – Cashew milk has a creamy texture and mild flavor that can mimic evaporated milk.
- Hemp milk – Plain hemp milk can be thickened to use in place of evaporated milk.
- Rice milk – Look for unsweetened rice milk. Thicken it before using in baked goods.
When using any of these alternative milks, pay attention to flavor, color and thickness needed for the specific recipe. A slurry, soy lecithin or other thickening method may be needed.
Evaporated Milk Substitutes for Baking
In baking applications like pumpkin pie, custards or baked goods, finding the right substitute for evaporated milk can take some trial and error. Here are some tips:
- Full fat coconut milk works well in place of evaporated milk for thicker custards and pies. Refrigerate overnight to thicken it even more before baking.
- For cakes or muffins, try an equal mix of plant milk and vegan cream cheese or full fat coconut cream.
- Soy milk or oat milk thickened with a cornstarch slurry can work in some baked goods recipes.
- Reduce any other liquids in the recipe slightly to account for thinner milk substitutes.
- Add a couple teaspoons flour or cornstarch to the recipe to help thicken it.
- If a recipe calls for evaporated milk and eggs, use an egg replacer like flax eggs to help bind it.
When finding the right substitute, consider the consistency needed for the specific baked product. Test a few options to determine which plant milk and thickening method works best.
Homemade Evaporated Milk Substitutes
It’s also possible to make your own version of evaporated milk at home using plant milks. Here are a couple methods:
Simmered Plant Milk
To mimic the process of evaporating water out of dairy milk, you can gently simmer and reduce a plant milk of your choice on the stovetop. This helps thicken it to a creamy, evaporated milk-like consistency.
Try simmering 2 cups of milk like coconut, oat or soy milk over low heat for 20-30 minutes, stirring frequently, until reduced by about half. Allow to cool before using in recipes.
Thickened Plant Milk
For a quicker method, you can thicken plain plant milk by blending it with coconut cream or cashew cream. This helps create a thick, evaporated milk texture without heat.
Try blending 1 cup plant milk with 1/4 cup full fat coconut cream or cashew cream. Store in the refrigerator and shake well before using.
Non-Dairy Evaporated Milk Brands
While most major brands don’t offer a commercial evaporated milk alternative, there are a couple specialty brands producing shelf-stable, dairy free options:
- Aroy-D Coconut Milk – This brand makes a thicker canned coconut milk meant as an evaporated milk substitute.
- Nature’s Charm – They offer a vegan condensed coconut milk that can be substituted for evaporated milk.
- Pacific Foods – Their coconut and almond evaporated milk varieties can be found in the refrigerated section of some stores.
Checking health food stores or international markets may turn up additional commercial brands to try.
Conversion Ratios for Evaporated Milk Substitutes
When using evaporated milk alternatives in recipes, the following general conversion ratios may help:
Substitute | Ratio |
---|---|
Full fat coconut milk | 1:1 |
Lite coconut milk | 1:1 + thicken with cornstarch slurry |
Oat milk | 1:1 + thicken with cornstarch slurry |
Soy milk | 1:1 + thicken with soy lecithin or cornstarch slurry |
Almond milk | 1:1 + thicken with cornstarch slurry |
Rice milk | 1:1 + thicken with cornstarch slurry |
Cashew milk | 1:1 |
Hemp milk | 1:1 + thicken with cornstarch slurry |
These conversions provide a starting point, but adjustments may be needed depending on the specific recipe and proportions of ingredients.
Tips for Replacing Evaporated Milk
When substituting evaporated milk in a recipe, keep these tips in mind:
- Read the full recipe to determine the consistency and fat content needed.
- Choose a milk with as close a texture to evaporated milk as possible. Coconut usually works best in thick dishes like custards.
- Opt for unsweetened varieties over sweetened to avoid changing the flavor profile.
- Thicken thinner milks with a cornstarch slurry, soy lecithin or other method as needed.
- Make any other adjustments like adding thickeners to maintain the recipe texture.
- Factor in color changes based on the substitute used.
- Experiment with a few options to see which you prefer in different recipes.
- Refrigerate and use dairy free evaporated milk substitutes within 4-5 days.
Nutritional Differences Between Dairy and Dairy Free Evaporated Milk
There are some notable nutritional differences between dairy-based evaporated milk and plant-based substitutes:
- Calories – Dairy evaporated milk is high in calories, while plant milks are lower calorie.
- Fat – Dairy milk contains more saturated fat. Plant milks have healthier fats.
- Carbs – Plant milks generally have more carbohydrates.
- Protein – Dairy is higher in protein than most plant milks.
- Sugar – Evaporated milk has lactose as the sugar source. Plant milks may be naturally sweeter.
- Vitamins/Minerals – Dairy has more calcium and Vitamin D. Plant milks offer different micronutrients.
- Allergies – Dairy free options avoid lactose and dairy allergies.
The nutritional profile can vary quite a bit across plant varieties. In general, plant-based alternatives provide an option for those seeking to reduce calories, saturated fat or dairy intake when replacing evaporated milk.
Non-Dairy Considerations When Replacing Evaporated Milk
There are a couple non-dairy considerations to keep in mind when substituting evaporated milk in recipes:
- Allergies – Those with tree nut or coconut allergies may react to some plant milk varieties.
- Taste – Substitutions can slightly alter the flavor depending on the plant milk used.
- Appearance – Plant milks lend a different color versus the white of dairy milk.
- Storage – Opened plant milk substitutes have a shorter fridge life than the shelf-stable canned evaporated milk.
- Price – Some commercial plant milk varieties can be pricier than standard evaporated milk made from cow’s milk.
Testing different options for your specific recipe and preferences will help determine the best evaporated milk substitute for your needs.
Common Questions About Evaporated Milk Substitutes
Can I substitute condensed milk instead of evaporated milk?
No, condensed milk and evaporated milk cannot be used interchangeably. Condensed milk contains added sugar, giving it a very thick, sweet texture. Evaporated milk has no added sugar and a lighter consistency. Substituting one for the other will significantly alter a recipe.
What can I use if I don’t have coconut milk?
If coconut milk is unavailable, your next best bets are oat milk or soy milk. Thicken them with a cornstarch slurry to approximate the texture of evaporated milk. Cashew milk is another good option if you have access to it.
Can I make evaporated milk with regular milk?
Yes, it’s easy to make evaporated milk at home with regular milk. Slowly simmer milk over low heat, stirring frequently, until reduced by about half and thickened to the texture of evaporated milk. Allow to fully cool before using in recipes.
Is evaporated milk unhealthy?
Evaporated milk is relatively high in saturated fat and calories compared to plant-based options. However, it can be enjoyed in moderation as part of an overall balanced diet. Those with dietary restrictions or watching calories/fat intake may prefer dairy free alternatives.
What can evaporated milk be used for?
Evaporated milk is used in a wide variety of recipes. Some of the most common uses are pumpkin pie, custards, puddings, cream soups, casseroles, macaroni and cheese, curry dishes, sauces, ice cream and many baked goods.
Conclusion
There are a number of plant-based milk varieties like coconut, oat, soy or cashew that can successfully stand in for evaporated milk in recipes. Each has a different flavor profile, texture and thickness. With some minor tweaks like thickening with cornstarch, reducing on the stove or blending with coconut cream, dairy free options can closely mimic the properties of traditional evaporated cow’s milk for baking, cooking and beverages. Trying a few alternatives is the best way to determine which evaporated milk substitute works best based on your specific recipe, dietary needs and personal tastes.