1. Soymilk: “Soy milk is made from soybeans which are soaked in water and then strained through a fine mesh screen to remove any solids.
2. Rice Milk: “Rice milk is made with rice flour, sugar, salt, and sometimes other ingredients such as vanilla extract or coffee grounds.
3. Almond Milk: “Almond milk is made with almonds and water.
It’s usually flavored with honey or spices.” (Source)
4. Coconut Milk: “Coconut milk is made from coconut flesh, water, and sometimes sweeteners like maple syrup or agave nectar.
5. Hemp Milk: “Hemp milk is made from hemp seeds and water.
6. Peanut Butter: “Peanut butter is made from peanuts and oil.
7. Cashew Milk: “Cashew milk is made from cashews and water.
8. Oat Milk: “Oat milk is made from oats and water.
9. Chicory Root Milk: “Chicory root is made from chicory root fibers and water.
10. Cauliflower Milk: “Cauliflower milk is made from cauliflower and water.” (Source)
11. Pomegranate Juice: “Pomegranate juice is made by pressing the fruit of the pomegranate.” (Source)
12. Broth: “Broth is made from chicken, beef, or vegetable.” (Source)
What to Consider When Choosing a Substitute
There are several factors to consider when choosing a substitute for evaporated milk. These include cost, taste, nutrition, and health.
If you are on a tight budget, then you may want to use a less expensive substitute such as coconut milk, cashew milk, almond milk, or rice milk. These alternatives may not taste exactly like evaporated milk but they all still work well in most recipes.
If you are trying to lose weight, then you may want to use a substitute that is lower in fat such as cashew milk, oat milk, or almond milk. These alternatives will also save you money since they are less expensive than the dairy-based options.
If you are diabetic or concerned about your blood sugar levels, then you should use a substitute that is lower in carbohydrates such as oat milk, rice milk, or almond milk.
If you are trying to increase your protein intake then you may want to use a substitute that is higher in protein such as soy milk, cow milk, or coconut milk.
Regardless of which substitute you choose, please remember to enjoy in moderation.
Sources & references used in this article:
Method of controlling viscosity in evaporated milk by CO Ball – US Patent 2,087,962, 1937 – Google Patents
MILK ALLERGY-DIAGNOSTIC ASPECTS AND THE ROLE OF MILK SUBSTITUTES by JH Fries – Journal of the American Medical Association, 1957 – jamanetwork.com
The demand for branded and unbranded products—An econometric method for valuing intangible assets by JA Dubin – Studies in Consumer Demand—Econometric Methods …, 1998 – Springer
A Comparison of Rats Fed an Evaporated Milk with Those Fed a “Milk” in Which the Naturally Occurring Fat has Been Replaced by Coconut Oil by S Freeman, AC Ivy – Journal of Dairy Science, 1942 – Elsevier
A concise history of infant formula (twists and turns included) by AJ Schuman – Contemporary Pediatrics, 2003 – go.gale.com
Process for producing reconstituted milk product like evaporated milk by JA Kneeland – US Patent 3,011,893, 1961 – Google Patents