What is the best non dairy milk for baking and cooking?

According to tests by King Arthur Baking, soy milk most closely mimics dairy milk's performance for structure in baked goods. For many home cooks and bakers, figuring out what is the best non dairy milk for baking and cooking is a crucial step towards perfecting dairy-free recipes.

Quick Summary

This guide compares popular plant-based milks—soy, oat, coconut, and almond—to clarify which is ideal for various culinary applications, from delicate cakes to savory sauces. It examines how different milks impact final texture and flavor.

Key Points

• Soy for Structure: Use soy milk for breads and cakes due to its high protein, which helps with structure and browning.

• Coconut for Richness: Canned coconut milk is the best non-dairy option for adding fat and richness to recipes like brownies and curries.

• Oat for Moisture: Oat milk is ideal for adding moisture and a subtle sweetness to items like cookies and quick breads.

• Almond for Lightness: Almond milk is best for recipes requiring a small amount of liquid or a lighter texture, like smoothies and dressings.

• Use Unsweetened for Savory Dishes: Always use unflavored and unsweetened non-dairy milks in savory cooking to avoid altering the flavor profile.

• Make Dairy-Free Buttermilk: Create a buttermilk substitute by adding lemon juice or vinegar to a cup of soy milk and letting it curdle.

The Key to Success: Understanding Fat and Protein

When replacing dairy milk with a non-dairy alternative, understanding the role of milk's components is key. Dairy milk contains specific levels of fat, protein, and sugar that contribute to a baked good's rise, browning, and structure. When you use a plant-based milk, you are inherently altering these ratios, so it is important to choose an option that compensates for what your recipe needs. For instance, high-protein milks like soy can help with structure and browning, while higher-fat options like canned coconut milk add richness and moisture. Always opt for unsweetened and unflavored varieties when cooking savory dishes to avoid unwanted sweetness.

A Closer Look at Popular Non-Dairy Milks

Soy Milk: The Structural Champion

For many baking enthusiasts, unsweetened soy milk is the most reliable and versatile dairy-free substitute. Its protein content is nearly identical to cow's milk, which is essential for providing structure and encouraging browning in baked goods like cakes, breads, and muffins. Its neutral flavor profile also means it won't interfere with your recipe's intended taste, making it suitable for both sweet and savory applications. In savory cooking, soy milk adds creaminess without a distracting flavor, working well in sauces, mashed potatoes, and casseroles. You can also intentionally curdle it with an acid, like lemon juice, to create a perfect buttermilk substitute.

Oat Milk: The Moistness Maestro

Oat milk, especially barista or full-fat versions, offers a natural creaminess that provides exceptional moisture. It's particularly well-suited for recipes where richness and a subtle sweetness are welcome, such as cookies, quick breads, and certain desserts. In cooking, its neutral taste (in unsweetened varieties) makes it a great choice for creamy soups and stews. However, oat milk has a lower protein content than soy and can sometimes result in a crumbly texture in recipes requiring more structure. Its higher carbohydrate content is also a consideration for some diets.

Coconut Milk: The Richness Expert

It is crucial to distinguish between canned and carton coconut milk. Canned coconut milk, with its high-fat content, is an excellent substitute for heavy cream and adds incredible richness and a distinct tropical flavor to dishes. It’s perfect for fudgy brownies, ganaches, and curries. The fat separates to the top of the can, so you must blend it thoroughly for a smooth consistency. Carton coconut milk is a much thinner, lower-fat beverage and is not a good substitute for heavy cream or for adding significant richness to bakes.

Almond Milk: The All-Purpose Lightweight

Almond milk is one of the most popular non-dairy milks due to its mild flavor and widespread availability. However, it's generally thinner and lower in protein and fat than other options, which can affect the texture of baked goods. It's a fine choice for recipes requiring a small amount of liquid or where a lighter texture is desired, such as smoothies, dressings, and some cakes. For cooking, its subtle nutty flavor blends well in many savory dishes, but it won’t add the same creaminess as soy or coconut milk.

Non-Dairy Milk Comparison for Baking and Cooking

Milk Type	Best For Baking	Best For Cooking	Key Characteristic	Best for Richness?	Best for Structure?
Soy	Breads, cakes, muffins	Sauces, casseroles, mashed potatoes	High protein, neutral flavor	Good	Excellent
Oat	Cookies, quick breads	Soups, stews	Creamy texture, adds moisture	Fair	Fair
Canned Coconut	Brownies, ganache, dense desserts	Curries, rich sauces, ice cream	High fat content, rich creaminess	Excellent	Poor
Almond	Light cakes, cookies (small amounts)	Lighter sauces, smoothies	Low fat, mild flavor, light texture	Poor	Poor

How to Make Dairy-Free "Buttermilk"

For recipes calling for buttermilk, you can easily create a non-dairy version. Simply add one tablespoon of an acidic ingredient, like lemon juice or white vinegar, to one cup of unflavored non-dairy milk and let it sit for about 15 minutes. Soy milk is the most reliable option for this process due to its protein content, which causes it to curdle effectively. The resulting tangy liquid will provide the necessary acid for leavening and moisture in items like pancakes, biscuits, and cakes.

Expert Tips for Non-Dairy Cooking and Baking

• Match Fat and Protein: For baked goods that need structure and browning (like breads), use a higher-protein milk such as soy. For moisture and richness (like brownies), reach for a higher-fat option such as canned coconut milk.
• Choose Unsweetened: Use unsweetened varieties of non-dairy milk, especially for savory dishes, to maintain control over the final flavor.
• Thicken When Needed: If using a thinner milk like almond or rice milk in a recipe that requires thickening, consider adding a little extra thickener like cornstarch or flour.
• Look for 'Barista' Blends: For coffee, hot cocoa, and other beverages that benefit from a creamy, stable froth, look for special 'barista' blends of oat or soy milk.
• Consider Flavor: Be mindful of the flavor profile. While soy is generally neutral, oat milk has a subtle sweetness, and coconut milk has a distinct tropical taste. Choose the milk that complements your recipe.

Conclusion: Choosing the Right Milk for the Job

Ultimately, there is no single "best" non-dairy milk for all applications. The ideal choice depends entirely on your recipe and the function you need the milk to perform. For reliable structure and all-purpose use, soy milk is the closest substitute for dairy milk in both baking and cooking. For maximum richness in decadent desserts and creamy sauces, canned coconut milk is the undisputed winner. If moisture is your primary goal, particularly in quick breads and cookies, oat milk is an excellent option. By understanding the unique properties of each plant-based milk, you can confidently navigate dairy-free cooking and baking, ensuring delicious results every time. For more in-depth testing results and comparisons, check out King Arthur Baking's guide to non-dairy milks.

Frequently Asked Questions

Can I substitute non-dairy milk 1:1 for dairy milk in any recipe?

Yes, in many cases a 1:1 substitution works, especially for recipes calling for small amounts of milk. However, for best results, consider the non-dairy milk's fat and protein content, as it may affect the final texture and richness.

Which non-dairy milk is best for coffee?

For coffee, oat milk is a popular choice for its creaminess and ability to froth well, especially barista blends. Soy milk also works well and provides good froth due to its higher protein content.

What is the best non-dairy milk to replace heavy cream?

For replacing heavy cream, full-fat canned coconut milk is the best option. You can use the thick cream that separates in the can or blend the entire contents for a rich, creamy consistency.

Will non-dairy milk curdle in hot dishes or with acidic ingredients?

Some non-dairy milks, particularly soy, can curdle when exposed to heat or acid. While it is safe to consume, it can affect texture. Barista blends of oat milk are specifically formulated to resist curdling.

Which non-dairy milk is best for making creamy savory sauces?

Unsweetened soy milk and canned coconut milk are both excellent for creamy savory sauces. Soy milk provides a neutral flavor, while canned coconut milk adds a richer, more tropical taste.

What if my non-dairy baked goods don't brown as well?

The Maillard reaction, which causes browning, is dependent on sugars and proteins. Many non-dairy milks have less protein and sugar than dairy milk, leading to lighter baked goods. Soy milk provides the best browning among plant-based milks.

Is there a non-dairy milk that is good for people with nut and soy allergies?

For individuals with nut and soy allergies, oat milk is often a safe and versatile choice. Rice milk is another option, though it is thinner in consistency.