Evaporated milk provides a decadent addition to any baked delight. However, most of the world (nearly 70 percent) is allergic to the lactose in evaporated milk. Thankfully, there are several evaporated milk alternatives that do not compromise the flavor, texture, or nutritional value.
Evaporated milk is a slightly caramelized form of milk made from heating the milk until 60 percent of the liquid evaporates. The result is a slightly caramelized and concentrated form of milk. The nutritional value of evaporated milk is 338 calories, 25 grams of carbs, 19 grams of fat, and 17 grams of protein.
Our list of evaporated milk replacement contains an option for an assortment of people, those with lactose allergies, nut allergies, or people who simply do not have the ingredient in their pantry.
5 Recommended Evaporated Milk Alternatives
Milk
Milk is evaporated milk in its natural form. Regular milk is 87 percent liquid and 13 percent solids. Because milk is less concentrated and contains more water, it has fewer calories than evaporated milk. Milk has 146 calories, 13 grams of carbs, 8 grams of protein, and 8 grams of fat.
Milk is on the list of substitutes because it is a readily available ingredient. Milk is evaporated milk that has not undergone heating and reduction. This substitute is most similar to evaporated milk.
You can make evaporated milk from regular milk by following these instructions:
- Add 2 ¼ cups regular milk to a saucepan
- Increase the stove heat and allow milk to come to a boil
- Stir continuously to prevent milk curdling
- Remove from heat after ten minutes
If you are using milk as a substitute for evaporated milk in a sauce, be sure to add some flour or corn starch because they serve as thickening agents.
For every one cup of evaporated milk that a recipe calls for, add 2 ¼ cups of regular milk. Because milk serves as the foundation for evaporated milk, it has a very similar flavor. The texture of milk is slightly thinner, and the taste of milk is slightly less sweet than evaporated milk.
One famous recipe calls for evaporated milk in pumpkin pie. You can substitute regular milk for evaporated milk in a pumpkin pie recipe, add one tablespoon of cornstarch for each cup of milk you use.
Cream
Cream is a rich dairy product with a higher fat content than evaporated milk. Heavy cream is decadent and rich but not diet-friendly. One cup of cream contains a whopping 821 calories, 7 grams of carbs, 88 grams of fat, and 5 grams of protein.
Cream is a good substitute for evaporated milk because it adds the richness desired in many baking recipes. A velvety pumpkin pie is possible with the addition of cream.
It is easy to substitute cream for evaporated milk in soups, pie fillings, sauces, baking, and casseroles. Cream substitution occurs at a 1 to 1 ratio, meaning for every cup of evaporated milk, simply add a cup of cream. The decadent taste of cream will create a luscious meal that is not diet-friendly.
Related Article: Can you freeze sour cream?
Almond Milk
Most people are allergic to the lactose in regular dairy milk, so almond milk is a viable evaporated milk alternative. One cup of almond milk has 39 calories, a mere fraction of the calories in evaporated milk. Other nutritional values for almond milk include 1.5 grams of carbs, 2.8 grams of fat, and 1.5 grams of protein.
Almond milk is on the list of best substitutes for evaporated milk because it is a non-lactose, low-calorie alternative. Almond milk has a slight sweetness that regular milk does not have.
Almond milk comes in a popular vanilla flavor, which is a great option to add depth to a baking recipe. Some recipes will call for unsweetened almond milk, especially if sugar is already an ingredient.
You can substitute almond milk for evaporated milk in a ¾ to 1 ratio. This means that for every cup of evaporated milk, you add ¾ cup almond milk. If you substitute almond milk at a 1 to 1 ratio, you will end up with a runny sauce. Much like regular milk, you can also create evaporated almond milk.
Evaporated almond milk is made by heating almond milk in a saucepan for ten minutes while the liquid dissipates.
You can use almond milk rather than evaporated milk in pie fillings, sauces, casseroles, baking, and soups.
Oat milk
Oat milk is a substitute for those who are lactose intolerant and allergic to nut milk alternatives. Very few people are allergic to oats, so the inclusion of oat milk as a substitute will allow a wide range of people to eat your creation. Oat milk is a combination of water and oats in a blender. Oat milk has 125 calories, 16.5 grams of carbs, 3.7 grams of fat, and 2.5 grams of protein.
Oat milk is on this list as an alternative to people with lactose or nut allergies. This dairy-free option makes it very appealing to vegans and those who do not consume dairy. It is one of the thickest dairy-free options, making it the choice most similar to evaporated milk.
To achieve a similar thickness and sweetness as evaporated milk, you may need to add sugar and a tablespoon of cornstarch or flour for each cup of oat milk. Because the recipe for oat milk is so easy, you can make oat milk at home.
Mix water and oats in a blender for 30 seconds, to make oat milk at home. The amount of water you add to your oat milk recipe depends on your preference. Many people add one cup of oats and a half cup of water. If you want thicker oat milk, add less water to the recipe.
You can also make evaporated oat milk by adding oat milk to a saucepan and simmering for ten minutes. Creating evaporated oat milk will give you a texture similar to evaporated milk.
You can use oat milk as a substitute for evaporated milk in pumpkin pie. Other uses for oat milk include baking, casseroles, and sauces. Many people say that oat milk is a tastier addition to pie than evaporated milk.
Coconut milk
Coconut milk has the most similar texture to any evaporated milk substitute. It is a high-calorie alternative to evaporated milk, with 445 calories, 6 grams of carbs, 48 grams of fat, and 4.6 grams of protein. Coconut milk has a distinct flavor that may not be enjoyable for everyone. However, if you like the coconut flavor, you will love it in your recipes.
Unlike the other substitutes on this list, you do not need to boil coconut milk in a saucepan for substitution. Coconut milk has similar fat content and texture to evaporated milk, and you can add the substitute at a 1 to 1 ratio.
Coconut milk makes a perfect substitute in baking, sauces, pie fillings, and more. This is a feasible addition to sweet and savory dishes.
Related Questions
Each substitute has strengths that make use beneficial in specific scenarios. For example, coconut milk has a distinct flavor and texture that does not require alterations. Milk is the most similar to evaporated milk because it is just milk that is not concentrated via heating processes.
What is the Best Substitute for Evaporated Milk in Pumpkin Pie?
The best substitute for evaporated milk in pumpkin pie is regular whole milk. Regular milk is the best substitute for evaporated milk because both have the same ingredient: milk.
To substitute regular milk for evaporated milk, heat the milk in a saucepan for ten minutes so that some of the liquid evaporates. If you do not want to heat the whole milk, you can add regular milk to the recipe with a table of flour or cornstarch to thicken it.
Can Condensed Milk be Substituted for Evaporated Milk?
No, condensed milk cannot be substituted for evaporated milk. Condensed milk is similar to evaporated milk but contains a lot more sugar.
Condensed and evaporated milk are the byproducts of milk heated until 60 percent of the liquid evaporates. Condensed milk is almost 50 percent sugar, making it sweeter than evaporated milk.
What Can I Use Instead of Milk in Mac and Cheese?
You can use sour cream, cream cheese, butter, or margarine instead of milk in mac and cheese. You can also use dairy-free alternatives like oat milk, soy milk, and almond milk instead of milk in mac and cheese.
You might also be interested in: The 5 best whole milk substitute
Hi, I appreciate the milk comparisons and how to use them as a substitute. You list the calories, fat, etc. for each type of milk but never state the amount used to determine those numbers. If you could state that (e.g. per serving? and what size is a serving, 8 oz?) it would make a lot more sense. Also for coconut milk, are you specifying the beverage form, or the thicker milk from a can?
thank you!
Hi Amy, thank you for your feedback. We did mention “one cup” for a serving, but neglected to do that more to make it clear. We’ll address this in our content going forward. Regarding coconut milk, this is for the most common type of beverages that are offered in a “milk carton” type of containers. Thank you for being a reader!