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 Fleming
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.
23 Comments
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.
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.
Yes, it will have too much liquid otherwise. You can alternatively use lite coconut milk (not milk beverage) and thin as needed.
How long does it take to process?
It can vary (ie I live in a higher altitude/dry climate, so there is high evaporation), but I find about 30 minutes.
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.
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
This recipe or canned coconut milk.
Can this be made ahead of time and refrigerated?
Yes.
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.
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?
Hi Marie, grainy – now that is an odd result! I’m thinking it must be related to the brand you were using. As for pumpkin pie, I don’t ever recommend recipes using evaporated milk. Rather, I would use light or full fat coconut milk – and no, it doesn’t taste like coconut! See my popular pie recipe here: http://www.godairyfree.org/ask-alisa/ask-alisa-do-you-have-a-good-pumpkin-pie-recipe-that-is-milk-free-and-soy-free. Also, see the book, Go Dairy Free, for all recommended evaporated milk subs.
Can you use pure almond milk?
Yes.
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How long does this take, roughly?
It usually takes me about 30 minutes.
Can you do this with a nutmilk?
Yes.