Which non dairy milk is the healthiest? most commonly drank/used in cooking?
I don’t know about heathiest, but I find almond milk much more palatable than soy or rice milk.
I agree. Although soy is easier to find and most common. Not only can you not cook with soy milk, you can’t even heat it up for cocoa, without it transforming into something nasty. I haven’t tried cooking with almond milk. It’s to pricey for me to experiment with. I’ve heard cashew milk is yummy, but I can’t find it anywhere.
Thirded. I love Almond Breeze milk. I found that some tend to have a very fruity/flowery almond taste I find unpalatable but Almond Breeze tastes quite neutral.
I agree on the almond milk- but get the refrigerated kind, not the shelf-stable stuff which has a weird consistency. Hemp milk is supposed to be the healthiest and it isn’t bad but it separates in hot liquid which makes it pretty useless in cooking or even drinking in coffee.
Although I love almonds, all the almond milks I’ve tried tastes like they were made from tree bark.
My favorite non-dairy milk is Pacific’s Rice Milk. Smooth, tasty, and without much of that “ricey” aftertaste most other rice milks seem to have. I especially love their vanilla flavored rice milk in my mochas.
I have found vanilla soy milk very much to my liking. But only the 1/2 gallon cartons from the refrigerated section. I don’t like any of the shelf-stable boxed stuff, whether it’s soy or almond, those all taste weird to me and have strange grainy tastes to them. I’ve tried the same exact brand of soy from the fridge and from the shelf and there’s definitely a difference.
Double post
I love almond milk too, and the chocolate is Dark chocolate. Very yummy.
I also make oatmeal with vanilla soy milk - tasty.
Liebfrau.
All milk is dairy. There are non dairy milk SUBSTITUTES, but they are NOT MILK.
I say this as the mother of a kid who was allergic to most milk and dairy products. I had to give her soy milk substitutes until she was about 3 or 4, I think.
Hazelnut is really the only vegetable milk I’ve found that I’d consider good to drink - soy milk and almond milk are okay in cereal if you can’t have real milk, but I’d rather drink water. Coconut milk is also fantastic, but it’s more ingredient than beverage.
We use vanilla Silk for cold cereal, adding to oatmeal, dunking cookies, and drinking. But it’s not good with coffee, tea, or cooking. So we still have to buy milk, and usually toss most of it when it goes bad, because the smallest container of 1%, is a quart.
I buy ultra-pasteurized half and half, for coffee and tea, and as far as cooking- I just dilute it. I get pints that way, and they’re good for at least a month. I’ve definitely developed a taste for the soy milk for drinking and for cereal - I make a delicious soy latte!