Dairy

Vegan substitute for Milk

Plant milks differ mostly in protein, fat and how they behave with heat and acid. Soy is the closest nutritional match; oat is the best all-rounder for coffee and baking.

Options, ratios and best uses

Soy milk

1:1

8 g protein per cup, similar to cow's milk.

Best for: baking, coffee, nutrition

Oat milk (barista)

1:1

Steams and foams without splitting.

Best for: lattes, sauces, cereal

Almond milk

1:1

Low protein — not ideal as a child's main drink.

Best for: smoothies, cereal

Coconut milk

1:1 in curries

Tinned full-fat replaces cream, not milk.

Best for: curries, desserts

Tips

Choose calcium- and B12-fortified versions
Barista blends resist curdling in acidic coffee
Unsweetened for savoury cooking

Avoid

Using sweetened vanilla milk in savoury dishes
Boiling non-barista oat milk hard

Questions people ask

Which plant milk is most sustainable?

Oat and soy — both use a fraction of the land and water of dairy, and far less than almond for water.

Which is closest to cow's milk?

Fortified soy, on protein, calcium and cooking behaviour.