Can Plant-Based Milks Replace Cow’s Milk in Recipes?

Cow’s milk serves three purposes in a recipe: it provides liquid, protein, and fat. Plant-based milks do not perform these three functions to the same degree. They are all liquids, but they differ considerably in protein and fat. That is why “plant-based milk” cannot be treated as a single ingredient; each is a separate ingredient and behaves differently in a recipe. So which plant-based milk you use can be as important as the recipe itself. The nutrition facts on the package are the most practical source when choosing.

Soy milk is the closest to cow’s milk in protein content. That is why it gives the most similar result in cakes and milk desserts; when heated, a skin forms on its surface, and it browns as expected. However, it curdles easily when it meets acid; it may curdle if added directly to coffee or a lemon sauce. To prevent this, warm it first and add it gradually. Pouring the coffee into the milk causes less curdling than pouring the milk into the coffee.

Oat milk’s strength is its starch. It thickens somewhat on its own when heated and works well in sauces; its natural sugars also help it brown well in the oven. It tastes slightly sweet, so adjust the recipe’s sugar accordingly. Almond milk is the opposite: it is thin and low in protein and fat. It falls short in recipes that need body, but works fine in places like soup and smoothies. If almond milk is used without shaking, the sediment stays at the bottom of the container and the mixture becomes even thinner. Oat milk thickens noticeably when heated, so use a little less in a sauce.

Coconut milk is in a category of its own. It is high in fat, so it gives a creamy, rich result; it readily adds body to milk desserts and sauces. However, it has a distinct aroma and flavor that does not suit every recipe. The thick coconut milk sold in cans differs from the diluted kind sold as a beverage, so pay attention to which one you buy. After opening the can, transfer any remaining milk to a glass container and use it within a few days.

When choosing, ask a practical question: does this recipe need milk for body, flavor, or only liquid? If only liquid is needed, any of them will work. If body is needed, choose oat or coconut milk. In custards expected to set along with eggs, however, none gives the same result, and a starch support may be needed. Do not use sweetened or flavored varieties in savory recipes. For a first try, work with half the recipe to reduce the loss if the result is unexpected. In savory recipes, choose an unsweetened, plain variety; flavored kinds add an unexpected taste to the dish.