Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed. It’s used in all types of recipes, from pies to casseroles. And this instant dairy-free evaporated milk recipe works as a great substitute.
Instant Dairy-Free Evaporated Milk Substitute FAQs
To make your life easier, I’ve got answers for some of the most commonly asked questions about this instant dairy-free evaporated milk recipe.
What’s the Benefit of Using Dairy-Free Milk Powder?
Unlike other methods, you can quickly whip up this recipe any time you need it and in any amount. Dairy-free milk powder is shelf-stable, so it lasts for quite a while, and helps to prevent emergency trips to the store. This recipe also comes together in just minutes, and doesn’t require cooking.
Can I Simply Cook Down a Dairy-Free Milk Beverage?
Yes, you can! In fact, I have that recipe here. But, as mentioned above, this instant method with dairy-free milk powder is much quicker.
Will Coconut Milk Powder Work?
Yes and no. Coconut milk powder doesn’t thicken as much as some other dairy-free milk powders, but it is richer. You might need to add a little more coconut milk powder to get the right consistency, but you won’t need to add any buttery spread.
Are There Any Dairy-Free Evaporated Milk Products I Can Buy?
If you are looking for a coconut option, then there is canned evaporated coconut milk. But I have a little secret for you. You can just buy lite canned coconut milk. It’s cheaper, easier to find, and is essentially evaporated coconut milk. Lite coconut milk is a slightly bigger can, so you will have a little leftover if your recipe calls for 12 ounces or less.
Special Diet Notes: Instant Dairy-Free Evaporated Milk
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 1¼ cups boiled hot water
- 1 cup dairy-free milk powder (like rice milk powder or soy milk powder)
- 2 teaspoons dairy-free buttery spread (optional)
- Pour the hot water into your blender. Add the dairy-free milk powder and buttery spread, if using. Blend until well combined.
- Remove the center piece from the lid to let any steam escape before opening.
- Use as directed in recipes. Leftovers can be stored in the refrigerator for up to 1 week.
For More Fabulous Dairy Substitutes, Get Go Dairy Free!
9 Comments
Reddi Whip sells almond based canned whipped cream, delicious!
I am looking for a substitute for half & half cream (10%). Would it work to cook down cashew beverage? What other suggestion might you have?
Much appreciated.
It might work, but depending on the recipe, I might just swap in light canned coconut milk. See this post for more options -> https://www.godairyfree.org/dairy-substitutes/substitute-condensed-milk-buttermilk-sweetened-powder
if you are mixing soy powder and water your making soy milk right so can you use just soy milk and add water to it to make the evaporta milk
please reply back to me
Hi Sandy, that won’t work. Soymilk is made with a ration of 1 cup powder to 4 cups water. This is a much higher concentration of powder to make it thicker. If you opt to use soymilk, you will need to boil it down (takes a while and it can “curdle”).
after mixing the above ingredsients in a blender, can it be chilled then whipped like I do Milnot? Thank you.
Hi Ruth, no it won’t whip up.
thank you, do you have any suggestions on what I can use in the place of Milnot that would whip and be dairy free and gluten free.
I’m sorry, but I had to look up what Milnot was! And I’ve actually never heard of anyone whipping evaporated milk, so it isn’t something I’ve tested for. Coconut cream works best, but it doesn’t become voluminous like dairy cream.