When you need a milk substitute, try any of these 15 swaps in your baking and cooking at home—just keep in mind that the exact substitute that’s best for you will depend on what you’re making.

Don't have milk handy when you're knee-deep in a recipe? Not to worry! We're sharing tried-and-true milk substitutes to help ...

Recommended substitutes: Half-and-half or whole milk. Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call ...

Half-and-half: Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of liquid) or thin heavy cream with a splash of water. Heavy cream: For 1 cup heavy cream, substitute 3/4 ...

Recipes that are formulated with dairy milk won't taste the same if you use sweetened soy milk as a substitute. Plain, unsweetened soy milk is the most similar to dairy milk taste-wise and won't ...

For the most foolproof evaporated milk substitute, make your own: Into a saucepan, place approximately 60% more milk than called for in the recipe, bring it to a boil, and gently reduce it until ...

For most recipes, you can swap oat milk for regular milk at a 1:1: ratio — anything that requires you to whip cream or thicken a sauce might need a more complex substitution.

Applesauce and milk. Applesauce has long been a favored swap-in for eggs and fat, and Moskowitz favors using it in conjunction with milk — ¼ cup of each per egg.

It’s creamy, dreamy and downright mandatory for dipping chocolate sandwich cookies. It’s a key player in everything from one-pot chicken alfredo to overnight oats. Yep, milk is a cooking and ...