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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Evaporated Milk for Recipes I

Posted on by Alisa Fleming in Milk Subs with 9 Comments

Equivalent: 1½ cups of Evaporated Milk

Directions: Put 3 cups of soy or rice milk in a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1 & 1/2 cups.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

9 Comments

  1. JodyJuly 6, 2013 at 12:10 amReply

    Can you do this with a nutmilk?

  2. MandyMarch 11, 2014 at 3:57 pmReply

    How long does this take, roughly?

  3. Ask the Vegan: What Can I Use Instead of Milk? | I Eat GrassMarch 27, 2014 at 10:38 pmReply

    […] Evaporated milk […]

  4. YovanaJune 21, 2014 at 12:44 pmReply

    Can you use pure almond milk?

  5. Marie GassNovember 19, 2014 at 10:32 amReply

    Alisa – I tried making custard with Almond milk and it came out grainy and just terrible. Are you sure that you can make a sufficient evap milk substiture for things like pumpkin pie and have it come out properly?

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