Milk vs Soy milk, unsweetened
Soy milk is the closest plant-milk stand-in for dairy in baking. It has protein and fat in roughly similar proportions, so it browns and sets much like cow's milk and swaps 1:1. Use the unsweetened, unflavored kind so it does not throw off the sweetness. It even holds up in yeast breads, where thinner plant milks like rice or oat tend to fall short.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Milk | 240 g | Dairy & Fats | Milk is very close to water in weight — one cup is about 240 grams. Whole, skim and low-fat all weigh within a gram or two of that. |
| Soy milk, unsweetened | 243 g | Dairy & Fats | Shake well before measuring; soy milk separates on standing. |
How to swap milk and unsweetened soy milk
- 1 cup whole milk = 1 cup unsweetened soy milk (King Arthur Baking)Soy matches whole milk's viscosity and protein best; closest performance in baked goods.
- 1 cup soy milk = 1 cup whole dairy milk (King Arthur Baking)Best plant-milk match for dairy in baking; matches dairy on protein (~7–8 g/cup).
Full conversions: Milk converter · Soy milk, unsweetened converter. More swaps: Milk substitutes · Soy milk, unsweetened substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.