Common substitutes for evaporated milk include regular dairy milk, cream, half-and-half, and many plant-based milks, often reduced on the stove so they’re thicker and creamier like evaporated milk. The best choice depends on whether you need dairy-free, lower fat, or extra rich results.

Easy dairy substitutes

• Regular milk (whole or 2%): Use the same amount, or simmer about 2¼ cups down to 1 cup to mimic evaporated milk’s thickness for baking, sauces, and custards.

• Heavy cream or half-and-half: Swap 1:1 when you want a richer, creamier result in pies, sauces, and casseroles; cream is thicker and higher in fat than evaporated milk.

• Powdered milk: Mix with about 40% of the usual water to get a thicker liquid close to evaporated milk, then use 1:1 in recipes.

Non-dairy options

• Canned coconut milk: Use 1:1 for a similar thickness in both sweet and savory dishes, but it will add a coconut flavor.

• Soy, oat, almond, cashew, rice, hemp, flax, or quinoa milk: Simmer these plant milks to reduce their water content, then use them cup-for-cup in recipes; soy and oat tend to have the most neutral, creamy results.

Quick guidance

• For neutral flavor in most recipes: Reduced regular milk or soy milk.

• For extra richness: Heavy cream or half-and-half.

• For vegan or lactose-free: Reduced soy, oat, or coconut milk, adjusting sugar if the milk is naturally sweet.