Evaporated milk is a versatile ingredient for any cook.
And while vegans obviously don’t eat (or drink I suppose) it, there are plenty of alternatives that give you a similar result.
Essentially, any non-dairy milk can be used in its place, you just might need to boil it lightly for a few minutes to thicken it to a similar consistency as evaporated milk (that’s how evaporated milk is made in the first place).
1. Coconut Milk
This is the best vegan substitute for evaporated milk. It’s also a decent vegan alternative for heavy cream.
It has the closest texture, because it’s naturally fairly thick.
Note that it does have a distinct flavor that might alter the overall taste of the recipe, but typically in a good way if you like coconut.
2. Soy Milk
The next best vegan substitute for evaporated milk is soy milk.
It’s typically thicker than other non-dairy milks, and it has a protein content that is similar to dairy milk.
The taste is also fairly subtle, so you shouldn’t notice it very much.
Depending on the brand you buy, you’ll probably need to boil it gently to remove some of its water content.
3. Oat Milk
If you have trouble finding either of the above options, or you have allergies, or you just don’t like the taste of them, oat milk is a decent alternative as well.
Oat milk is in general creamier (i.e. thicker) than other non-dairy milks, but it will depend on the brand.
Very few people are allergic to oats, and the flavor is minimal as well.
Still, you’ll probably want to boil it to remove some of the water.
4. Almond Milk
Finally, if you have no other options, almond milk is an okay substitute.
In my experience, it’s the thinnest non-dairy milk, so you’ll have to remove quite a bit of water.
But on the plus side, the flavor isn’t strong enough to affect your recipe, and it does have a decent amount of protein, just like evaporated milk.