Substitutions / almond milk
What to use instead of almond milk
Use oat milk in equal amounts. Slightly sweeter and creamier, which works well in most recipes but can affect savory dishes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Oat milk | 1:1 | Slightly sweeter and creamier, which works well in most recipes but can affect savory dishes. |
| Soy milk | 1:1 | Higher protein makes it the closest match for baking and cooking, though it has a beany undertone some notice. |
| Cow's milk | 1:1 | Richer and higher in protein; works in any recipe but isn't dairy-free. |
How much is a cup of almond milk?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh almond milk in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.