The 4 Best Vegan Substitutes for Evaporated Milk


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

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.


You can substitute coconut milk for evaporated milk in a 1:1 ratio. If you only use the coconut cream part (which is much thicker), you won’t need to boil it at all before using.

2. Soy Milk

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.


Use about 2 times as much soy milk as the recipe calls for evaporated milk. Boil the soy milk until about half remains before adding to the recipe.

3. Oat Milk

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.


Use approximately 2 times as much oat milk as you need evaporated milk. Boil it in a saucepan before adding it to the recipe until the volume is about half as much.

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.


Again, you’ll need to boil almond milk in a saucepan to reduce its water content. Use about twice as much as you need in the recipe, and boil it down to half as much.

About the author

Dale Cudmore

Your friendly neighborhood vegan from Toronto. Chemical engineer turned semi-professional soccer player and freelance nutrition writer. I've been vegan for years and try to make life easier for others by sharing what I've learned.


  • Thank you so much for sharing this advice I was a really good cook before I started trying to cook vegetarian vegan and I like to be creative so it’s nice to have options to take a really yummy non-vegan recipe and turn it vegan without any harm LOL

  • Wow, this is great advice! I’ve used soymilk but didn’t know about the boiling it down part, and now I know why my pumpkin pie doesn’t seem to have the density I’m hoping for. I’m happy to know how to adjust now. Thank you!