Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk
This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time.
EDIT 3/22/11: the specific items I am making are white sauce for pasta, mashed potatoes, for example
Best Answer
You can almost always substitute soy milk for regular 2% milk in baking. Soy has almost as much protein as regular milk and slightly less fat that 2% milk.
You'll probably not notice any difference. I've used it in baking and had good results.
Here's the breakdown (according to the Silk Brand Vanilla Soy Milk from my Fridge):
Soy Milk Stats (per cup): Protein: 6g, Total fat: 3.5g, Total Carbs: 11g
2% Milk Stats (per cup): Protein: 8g, Total fat: 5g, Carbs: 12g
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Can I substitute soy milk for milk in cooking?
Soy milk can easily be substituted for cow's milk in all baking needs, over cereal, for pancakes and waffles, in smoothies, or straight from the glass. The unsweetened varieties work equally well in savory dishes.Is soy milk a good substitute for baking?
Soy milk has the most protein of all the alternate milks, so for baking projects that need a lot of structure (think cakes and breads), this is the best dairy-free option.Is soy milk good for cooking?
When it comes to cooking, soy milk is one of the best milks to choose. It can be used in place of cow's milk in any recipe. It is stable at high temperatures which makes it a good choice for savory dishes and sauces. In baking, soy milk is also one of the best choices because of its high protein content.What can you substitute for milk while cooking?
Best substitutes for milk- Yogurt: Yogurt is thicker than milk. ...
- Sour cream: Use the same notes as yogurt.
- Heavy cream: Cream has much more milk fat than milk. ...
- Half and half: Also has more fat than milk. ...
- Water: If the recipe calls for a small amount of milk like \xbc cup or less, water could work.
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Answer 2
The only things I would add, are that soy milk tends to separate more readily with heat, particularly in the presence of certain additives. Sometimes in savoury sauces oat milk works better as it does not separate.
Also, a lot of the fresh soya milk products (at least in the UK) are sweetened and flavoured slightly, usually with vanilla. Use an unsweetened and non-vanilla variety in savoury cooking.
Answer 3
I've not usually had a problem substituting soy milk for regular milk in cooking. Just make sure you use the plain kind and not the vanilla flavored kind, which seems to be rather common.
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