You can find fortified hemp milk that can match the calcium content of dairy milk if you’re looking to build strong bones. It doesn’t quite have the same protein and potassium as cow’s milk, though. Unsweetened hemp milk has fewer calories than cow’s milk. A lot of non-dairy milk brands actually make hemp milk now and that’s great! On to the next uncommon non-dairy milk! Well, actually, hemp milk isn't THAT uncommon anymore. You can also get a little bit of vitamin A, calcium, and fiber with every serving. You can tell by the name that pea protein milk is a great source of protein. There are even non-dairy milk brands, like Ripple, that dedicate their line to pea-based alternatives for dairy milk! Pea protein milk has also often been part of the best non-dairy milk for toddlers. It doesn’t make use of the soak-an-blend method. This is made differently from nut milk in that the ingredients are ground up into a flour and then added to water. One unlikely non-dairy milk option on this list is certainly pea milk. Some brands have taken note of this, however, and made soy-based non-dairy milk options that have a more gentle nuttiness. A lot of people prefer drinking it on its own rather than mixing it with food or drink as it may tend to overpower anything its been added to. Soy milk is one of the most distinct when it comes to taste. Soy milk can easily replace dairy milk and nut milk. That would, of course, vary depending on who made it, but it’s a pretty good baseline to have! Oat milk doesn’t have to be the only alternative for those with nut allergies. Soy milk has been around for a very long time, like 164 BC! Since it has been around for so long, you can already guess why it was able to stick around… soy milk is nutritious and delicious.Ī 100g serving of soy milk offers protein, calcium, magnesium, potassium, fiber, and vitamin D. We can’t make a list of non-dairy milk options without mentioning the OG. So if that sounds good to you, cashew milk is the one to get! Soy Milk ![]() Speaking of textures, there are some that would argue that cashew milk has a somewhat rounder mouthfeel than almond milk. Some brands even offer ones that come with calcium, too!Ĭashew milk and almond milk do have very similar flavor profiles and textures, so it’s easy to switch between the two if one happens to be unattainable at the moment. You can get some vitamin A, protein, iron, and potassium. The caloric content may change depending on if your milk is sweetened or flavored, though. Unsweetened, natural cashew milk is one of the low-calorie and non-dairy milk options on the list. You can also drink a glass of almond milk on its own. If you’ve found them to be ‘heavy’ in the past, that may be because of the fat content of cow’s milk. If you want more nutrition, fortified or enriched cartons are widely available.Īlmond milk is great for making hot chocolates or pancakes. But it won’t naturally contain calcium, which the latter is known for. Natural almond milk trumps cow’s milk in vitamin D content. Whether unsweetened or not, it will have that distinct flavor, but it won’t be overpowering. ![]() The first nut milk on our list is almond milk! Almond milk, of course, tastes nutty. This brand even has butter made from oat milk for those who are avoiding nuts or soy but don’t want to go the olive oil route.A good thing to note is that oat milk is a healthy alternative if you’re allergic to soy, dairy, and nuts! Although unsweetened oat milk won’t provide you with as much nutrition as dairy milk, you can still get in some fiber, protein, and calcium - all without the fat the latter normally would. If you want the luxury of European-style (particularly cultured butter), then Miyoko’s is the way to go. Its new line of plant-based butters most approximate the real thing in look and taste-and without any odor. I have found that Earth Balance sticks and spreads, which are made from a plant-based oiled blend, taste buttery but, when heated, have a chemical odor which fades when cooled.Ĭountry Crock’s a classic player from the margarine days. When considering modern alternatives, think about your plans for usage: Are you spreading or cooking? All vegan butters provide the fat needed in baking, but not all mimic the taste of butter. (It wasn’t readily adopted until rationing during both World Wars created butter shortages.) Early margarines were made from coconut oil, which is solid at room temperature, but that was later replaced by soy bean and corn oils. Once called oleomargarine-eventually shortened to just margarine-this precursor to modern plant-based butters was first developed in 1869 in France.
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