Most plant-based milks swap in for dairy milk at a simple 1:1 ratio, but they don't all behave identically in every recipe. Enter how much milk you need.
Almond, oat, soy, and coconut milk (the carton kind, not canned coconut cream) are all thin enough to swap for dairy milk at a straightforward 1:1 ratio in most recipes, including baking, sauces, and drinking. Where they differ is protein and fat content: soy milk has a protein level closest to dairy milk, which matters in recipes like yeast bread or custard where protein contributes to structure and browning. Oat milk is naturally a bit sweeter and can froth well for coffee drinks. Almond milk is thinner and lower in protein and fat, which can make baked goods slightly less rich. Carton coconut milk is thin like the others (don't confuse it with canned coconut milk, which is much richer and used differently).
Source: 1:1 substitution guidance follows common dairy-free baking references and plant-milk manufacturers' usage guidance.
No — canned coconut milk is much thicker and higher in fat, meant for curries and rich desserts, while carton coconut milk is thinned to drink like dairy milk. This calculator refers to the carton kind for a 1:1 milk swap.
Soy milk, because its protein content is closest to dairy milk, which helps with structure and browning in yeast breads more than lower-protein options like almond milk.
No adjustment is needed for most recipes — plant milks are formulated to be similar in thickness to dairy milk and generally swap in at the same 1:1 volume.
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