Evaporated Milk for Recipes I


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 Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I cannot have dairy, soy or coconut. For making fudge or pumpkin pie would doing this with almond milk work. I have gotten sick from rice milk too.

  2. Hello! Thank you for this post! How liberating! 🙂 Can I make this ahead of time and store in the refrigerator? If so, how long do I have to use it? I want to make cinnamon rolls next weekend and have all the ingredients ready ahead of time 😉 Thank you!

    • Yes, it should keep for a week. Another quick option that should work well in cinnamon rolls is simply to use lite canned coconut milk. You will get about 1 1/2 to 1 3/4 cups in one can.

  3. do I need to cook it down if I’m putting it in the crockpot? I’m making gluten free mac n’ cheese and was gonna use almond milk. It calls for 4 c. evaporated milk. I just need to avoid caseine.

  4. Hi. I am working on freeing my fudge from lactose, and I basically have two options for subbing the evaporated milk: boil down some almond or rice milk as suggested above, or try canned coconut milk. Have you ever tried to make fudge with either of those options? If I used coconut milk, I’m not sure whether to use the thicker milk from the can, the thinner milk, or mix them together and use that… Thoughts?

    • Hi Rachel, yes! I make fudge with canned coconut milk all the time! I typically use full-fat coconut milk. You might be able to use one light can, one full-fat can, but I haven’t tried that. It would really depend on the recipe, too. If you are worried about coconut flavor, just add a touch more vanilla.

  5. My grand daughter was recently diagnosed with a “nickel’ allergy. We cannot use canned foods. My question is……….what can we use as evaporated milk to make a pumpkin pie…..(using a fresh pumpkin). thank you

  6. I am making my own creme brûlée coffee creamer using evaporated milk but I’m lactose intolerant. The recipe calls for 12oz can of evaporated milk and 1/2 cup of brown sugar and bring to a boil. Can I use Vanilla Almond milk instead?

    • I would use evaporated dairy-free milk or light canned coconut milk for a cheater option. A carton milk beverage is too thin for most recipes that call for evaporated milk, I’ve found.

  7. 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?

  8. Pingback: Ask the Vegan: What Can I Use Instead of Milk? | I Eat Grass

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