Running low on soy milk? Here are the best verified substitutes, including how to adjust your measurements.

About soy milk
Soy milk is a plant-based milk made by soaking, grinding, and straining dried soybeans, producing a creamy, protein-rich liquid. It has a mild, slightly beany flavour and is one of the most nutritionally similar alternatives to dairy milk, with comparable protein content. It is widely used in cooking, baking, and beverages as a dairy-free and vegan substitute.
Best substitute
Oat milk has a naturally creamy texture and mild, slightly sweet flavour that makes it an excellent all-purpose swap for soy milk. It performs well in baking and hot beverages without curdling easily.
Alternative
Almond milk is a light, subtly nutty plant-based milk that works well as a soy milk substitute in most recipes. It is thinner than soy milk, so it may slightly affect texture in rich sauces or custards.
Alternative
| Country | Name |
|---|---|
| Australia | soy milk |
| Canada | soy milk |
| New Zealand | soy milk |
| United Kingdom | soya milk |
| United States | soy milk |
Full cream cow's milk is an excellent substitute where dairy is not a concern, offering a richer flavour and similar liquid volume. It contains more fat than most soy milks, which can make baked goods slightly more tender.
Alternative
Pouring-style coconut milk (not canned coconut cream) provides a creamy consistency comparable to soy milk, though it imparts a distinct coconut flavour. It works best in recipes where a mild tropical note is acceptable.
Alternative
Rice milk is a thin, mildly sweet plant-based milk suitable for those with soy, nut, or dairy allergies. It is more watery than soy milk and low in protein, so it may produce slightly less rich results in baking.