Can You Substitute Almond Milk For Evaporated Milk
You can substitute almond milk for evaporated milk in many recipes. Just be sure to use an equal amount of almond milk as you would evaporated milk. Some recipes may require a little adjusting, but for the most part, almond milk can be used as a direct replacement for evaporated milk.
Almond milk might work well as an alternative for evaporated milk – to some degree, it will make a mess, but generally, you will be fine using it. On the positive side, the taste is not strong enough to impact your recipes, and it has a fair amount of protein, like evaporated milk. If you are baking with it, you can use almond milk in place of evaporated milk, at a ratio of 1:1 per ounce. If you need evaporated milk for a recipe, but you do not have a can of it in the pantry, or are trying to avoid it for health reasons, simply use one of these substitutes instead of evaporated milk.
Evaporated milk is nothing but milk that is had 60% of the water removed, so unless you are trying to avoid dairy, the best choice is to make a quick batch of evaporated milk, then you have got the real thing for your recipes. There are two ways to go about doing that.
| Method to make Evaporated Milk |
| Heating 2 ¼ cups of regular milk |
| Simmer milk for around 25 minutes. |
| Boiling it down until it reduces to 1 cup |
For vegans, any non-dairy milk can be used instead of evaporated milk, you just have to simmer it down to solidify to the same texture as evaporated milk (which is exactly how evaporated milk is made). You can also replace evaporated milk through the method mentioned above, using non-dairy milks such as soy, rice, oats, or almonds in place of cows milk. My quick and easy go-to replacement is simply using canned light coconut milk (not the coconut milk drink) in place of evaporated milk. Unlike other substitutions on this list, there is no need to simmer the coconut milk in a pot to make this substitute.
You can replace the evaporated milk with plain milk for a pumpkin pie recipe by adding a tablespoon of cornstarch to every cup of milk used. If you are lucky enough to have both cream and regular milk, blend together half cream and half milk, then use it as the replacement. Milk + Heavy Cream — Mix six ounces of milk with six ounces of heavy cream to make your own half-and-half, which you can then use as a substitute. You can use heavy cream (creme fraiche) alone as a substitute, if you do not have any milk to thin it out with.
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Evaporated milk is also used in many recipes, including soups, sauces, and casseroles, and is frequently suggested as an alternative for either fresh milk or heavy cream. Soymilk is generally thicker than other non-dairy milks, and has protein content that is similar to dairy milk. Because coconut milk has such a distinctive flavor profile, it is best used in baked goods that are paired with coconut flavors. Coconut milk does indeed taste uniquely coconut-y, so consider how this will affect the overall taste of your recipe when making substitutions.
Hemp milk tastes slightly sweeter and has a waterier texture than some other alternatives, so you might need to thicken it up with cornstarch or another thickening ingredient. You can thin out hemp milk just like other non-dairy options, but it is a little waterier, so you will probably need to use a thickener to get the consistency right. If you do not want to heat up your normal milk, you can use one cup of tabletop flour or cornstarch to add plain milk into your recipe to thicken it.
When the normal (full) milk looks reduced to about half, take the pot off the heat and allow the milk to cool. Once reduced to regular milk (whole) is thickened and creamy, remove from the heat and strain through a strainer or chinois to remove any skins that formed during boiling. You will want to use a heavy-bottomed pot so the 3 1/2 cups of milk does not burn during the reducing process.
First, increase the heat to high, bring non-dairy milk to the simmer (2x more than you would like to end with). Start by pouring 60% more milk than the recipe calls for in a pot, then bring to a simmer on medium-high.
Fill a pot with 2 1/4 cups (540 ml) of fresh milk and simmer it over medium heat for about 10 minutes, or until the milk starts to thicken. If you accidentally let it steam out too much, simply stir in some of your milk drink (from the carton) to make it up to 1 1/2 cups. Continue stirring, and let the 2 1/2 cups of unsugar simmer for about 10-15 minutes, or until reduced to 60%. Print Easy Recipe To Share Pin Recipe Cook Time 2 minutes Cook Time 10 minutes Total Time 12 minutes Servings Nutritional Facts Servings 12 servings 12 ounces Ingredients 2 1/2 cups unsweetened, unflavored almond milk Directions Measure out the almond milk, and pour it into a small saucepan.
Evaporated almond milk is made by heating the almond milk in the pan for ten minutes, as the liquid is reduced. You can also make evaporated oat milk by adding oat milk to a pot and boiling it for ten minutes. If you think there is a little too much, you can also keep boiling the milk until it is a thicker texture (reducing volume further).
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If that happens, you can generally allow a bit of your milk drink to cool and then re-blender in the blender until smooth. Read the directions on how to rehydrate powdered milk, and only use 60% of the amount of water called for when reconstituting milk. Simply add 60 percent of the water called for in rehydrating the product to normal milk, and you are ready to go. Upgrade Pudding: Instead of using regular milk, add evaporated milk to instant mixes or chia puddings to get a softer texture.
Regular milk provides a little sweetness and thickness, is lower in calories and fat, and is also a good replacement for the sweetened condensed milk. Nut milk has less calories and lower protein, so it is best for those watching their weight. Evaporated milk has 134 calories and 7.6 grams of total fat per 100 grams, whereas whole milk has about 60 calories and 3.2 grams of total fat per 100 grams. Cream People often use cream as a substitute for evaporated milk.
How much almond milk do I substitute for evaporated milk?
In a small saucepan, add 3 cups of almond milk. Depending on your burner’s height, simmer for 30–1 hour over medium-low to medium heat, stirring occasionally. Cook it down until it is about half the original amount.
Can you substitute almond milk for evaporated milk in fudge?
The almonds are not detectable in the finished dish, but the almond milk does make for a creamy milk alternative. When baking dairy-free treats, people enjoy using vanilla almond milk, which is a great alternative to evaporated milk in chocolate recipes.
Is there a non-dairy substitute for evaporated milk?
Whole milk and cream are dairy substitutes for evaporated milk, soy milk, nut milk, and quinoa milk are nondairy substitutes. A person may want to take the flavor and smoothness of the product into consideration while selecting an alternative to evaporated milk.