SOYMILK: This is the classic, the originaly milk alternative. It has been around so long that “soymilk” is a recognized word (versus having to put “milk alternative or beverage” after the name). It does have a distinct but mild “beany” taste that some people love and others loathe.
Nonetheless, soymilk is still considered one of the most versatile milk alternatives. It is slightly heftier in protein and fat than most milk alternatives, making it a good option to substitute milk in savory sauces and in baked goods. It can pretty much be a stand-in for milk in most recipes, but keep that “beany” profile in mind. Soymilk could overpower a delicately-flavored recipe.
RICE MILK: When soy allergies and milk and soy protein intolerance (MSPI) emerged as concerns, rice milk popped onto the market as another way to substitute milk. Many moms say that rice milk is the most loved by kids. Like soymilk, it is highly versatile and can be used in most recipes, both sweet and savory. Where rice milk falls short is in its heft. It is very light and sometimes a touch watery, so it won’t add much richness to sauces or ice creams. However, unlike soymilk, it works quite well in more delicate dessert recipes that don’t require a lot of fat.
OAT MILK: Oat milk is more popular in Europe than in Northa America, but I have no idea why, it’s great! Since the only brand in the U.S. is sweetened (good, but sweetened), I prefer to make oat milk at home (see the oat milk recipe in the section below). Oat milk has a nice earthy taste that isn’t too bitter or too sweet. It is great in smoothies, with cereal or granola, and works well in baked goods. I also think it is a good option for savory recipes and some sweets, but oat milk may be a little too earthy for say, a light white sauce or creme brulee.
HEMP MILK: Hemp milk has fought a few uphill battles. Obviously, regulations on hemp are a primary issue, which is why all brands of hemp milk come from Canadian companies. But hemp also has a strong taste that can be a bit too powerful in milk alternatives at times. Some hemp companies have mellowed out that flavor with sweeteners and certain processing techniques. Like soymilk, some love the flavor while others find it a bit, well, skunky. Still, hemp milk is a great allergen-free milk alternative that is worth trialing – I’d just avoid using it in delicately-flavored recipes.
FLAX MILK: This darling has some huge potential for its ability to truly substitute milk. One reporter did a blind taste-test of milk alternatives with milk drinkers. Flax milk was the resounding winner. It was enjoyed by all and had a taste and consistency that was voted as closest to “the real stuff.”
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