5 Best Non-Dairy Milks for Baking 2026

This powdered powerhouse delivers a clean, creamy oat milk experience without the fridge space—perfect for bakers who want simplicity and shelf stability. With 4 grams of protein per serving and a smooth mixability that avoids clumping, it’s an ideal base for muffins, pancakes, and custards where subtle flavor matters. Its no-added-sugar profile is a major win for those crafting desserts without unexpected sweetness, solving the common non-dairy baking pitfall of overpowering aftertastes or gritty textures.

In real-world testing, it reconstitutes quickly with warm water and blends seamlessly into batters, holding up well in both dense banana bread and delicate sponge cakes. The organic, non-GMO oat base ensures a clean label, and its neutral taste doesn’t compete with spices like cinnamon or nutmeg. However, it lacks the fat content needed for ultra-rich results—think less flan, more quick breads—so it’s not ideal when luxurious mouthfeel is the goal. It also isn’t as protein-dense as newer plant-based powders, which can affect structure in eggless recipes.

Compared to higher-fat options like coconut-based powders, this one trades richness for lightness and affordability, making it a smart pick for everyday baking rather than showstopper desserts. It’s best suited for home bakers on a budget who prioritize clean ingredients and ease of storage over indulgent texture. While Anthony’s Coconut Milk Powder delivers more creaminess, NOW Foods’ version wins on cost and versatility for basic baked goods.

When coconut-forward depth is the goal, Anthony’s Organic Coconut Milk Powder steps in with bold, tropical richness that transforms ordinary bakes into decadent treats. This 100% organic, dairy-free powder whips up into a high-fat liquid that mimics canned coconut milk—ideal for curries, but even better in desserts like coconut macaroons, tres leches, or dairy-free flan. Its no added sugars formula gives bakers full control over sweetness, while the keto-friendly profile makes it a go-to for low-carb creations without sacrificing creaminess.

In practice, it dissolves smoothly in warm liquids and holds its texture beautifully in both wet and dry bakes. It adds a luxurious mouthfeel to custards and pie fillings, outperforming oat and almond alternatives when fat content is crucial. It’s also shelf-stable and easy to portion, making it a pantry staple for frequent bakers. That said, the pronounced coconut flavor can dominate delicate recipes—like vanilla cakes or light cookies—so it’s not a neutral swap in every application.

For bakers who want authentic coconut richness, this powder is unmatched in the lineup, especially when compared to milder options like NOW Foods’ oat version. It’s the clear choice for coconut lovers or keto bakers who need high fat and clean ingredients. While Folona’s pea milk offers more protein, Anthony’s reigns supreme when flavor intensity and baking richness are top priorities.

If you’ve ever struggled to replicate old-school sweetness and chew in vegan baking, this sweetened condensed coconut milk is your secret weapon. It’s a true 1:1 substitute for dairy-based condensed milk, delivering that sticky, caramel-like richness essential for key lime bars, fudge, and Latin-inspired desserts like dulce de leche brownies. The creamy texture and subtle caramel notes caramelize beautifully under heat, mimicking the Maillard reaction of traditional versions—something most non-dairy milks fail to achieve.

In real baking trials, it performed flawlessly in no-bake cheesecakes and baked tarts, holding structure without curdling or separating. It’s also ready-to-use straight from the can, eliminating the prep time of reconstituting powders—ideal for last-minute bakes or holiday prep. However, its high sugar content means it’s not suitable for low-sugar or keto diets, and it lacks the protein to support structural integrity in cakes or breads. Once opened, it must be refrigerated and used quickly, limiting shelf life compared to powdered options.

This isn’t an everyday baking milk—it’s a specialty ingredient for indulgent, nostalgic desserts. Compared to Thai Kitchen’s evaporated coconut milk, it’s sweeter and thicker, designed specifically for rich outcomes. While Folona’s pea milk offers better nutrition, this one wins when authentic sweetness and texture are non-negotiable.

Folona’s Pea Milk Powder is a game-changer for bakers who want nutrition without compromise, combining high protein and neutral taste in one shelf-stable package. With 7.2 grams of pea protein per serving—nearly matching cow’s milk—it supports structure in vegan cakes, muffins, and breads where protein content often falls short. The clean, creamy profile blends without grit, and its subtle sweetness lets spices and extracts shine, making it ideal for spice cakes, protein bars, or dairy-free waffles.

In testing, it reconstituted smoothly and baked up with a consistent crumb, outperforming almond and oat milks in rise and texture. It’s also third-party tested for heavy metals and allergens, a rare level of transparency that builds trust for health-conscious users. It holds up well in both sweet and savory bakes, from cornbread to chocolate cake, though it lacks the fat needed for ultra-rich results like custards or buttercream. Some users may need to add oil or coconut cream for moisture in high-fat recipes.

Positioned as the most well-rounded option, Folona beats Anthony’s in protein and NOW Foods in nutritional density, making it the best overall pick for bakers who value performance and health. While it’s pricier than others, its clean label and functional versatility justify the cost for serious home bakers. Compared to Thai Kitchen’s canned option, it’s more adaptable and storage-friendly, even if less immediately rich.

For bakers who want instant, no-fuss richness, Thai Kitchen’s Evaporated Coconut Milk delivers creamy results straight from the can—no mixing, no measuring. It’s a true dairy-free stand-in for evaporated milk, with a mild coconut flavor that enhances pumpkin pie, bread pudding, and rice pudding without overwhelming them. The non-GMO, preservative-free formula feels clean and trustworthy, and its thick consistency adds body to custards and sauces that thinner milks can’t match.

In real use, it pours smoothly and integrates effortlessly into batters, producing a velvety texture in baked goods. It’s especially strong in holiday desserts or creamy soups that double as sweet sauces. However, because it’s not powdered, it requires refrigeration after opening and has a shorter shelf life—less ideal for occasional bakers. It also contains sulfites (as a stabilizer), which may be a concern for sensitive individuals, though not listed as an allergen.

This is the best canned option for bakers who want convenience and consistent performance without DIY prep. Compared to Sweetened Condensed Coconut Milk, it’s less sweet and more versatile across sweet and savory dishes. While Folona offers better nutrition, Thai Kitchen wins on ease of use and kitchen readiness, making it a top pick for spontaneous or seasonal baking.