Dairy alternatives

Plant milks and yogurts vary by base, fat, and sweetener. Choose the exact product type and form.

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Primer

These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.

Methodology

Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
Conversions keep higher-precision intermediates and round to practical kitchen values.
Default volume is the US cup unless a page explicitly uses metric or UK standards.

Unit standards

Mass: grams (g).
Volume: mL, US cup, tbsp, tsp.
Assumed temperature: room temperature unless stated otherwise.

Sources (.gov)

Examples and edge cases

Soy vs oat milk differ in solids and density (USDA FDC).
Plant yogurts vary by fat and straining level (USDA FDC).
Nut milks are thinner than coconut-based products (USDA FDC).
Sweetened vs unsweetened changes mass per cup (USDA FDC).

Last updated: 2026-01-05

A–Z pages: All A C O S

Almond milk, unsweetened almond milk Coconut cream (canned) coconut cream canned Coconut milk (canned) coconut milk canned Oat milk milk oat Soy milk, sweetened soy milk sweetened Soy milk, unsweetened soy milk unsweetened

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