To follow up on yesterday’s post about the cruelty and abuse in the dairy industry, here is a list of compassionate, healthy, just as tasty (and in my humble opinion, more tasty) alternatives to milk.
Plus, all dairy-free milks are cholesterol free.
Soy Milk
The most widely available dairy-free milk is soy milk, which can be found both alongside milk in the dairy case and in cartons on supermarket shelves (usually in the baking aisle). Competition from national brands, like 8th Continent and Silk, has lowered prices across the board, making soy milk one of the more cost-effective milk alternatives. Soy milk is high in protein and an attractive alternative to milk for cooking and baking (I’ve used soy milk in everything from cakes to mashed potatoes and no one had a clue!).
All of the following dairy alternatives are found in cartons, usually in the baking aisle (not in the refrigerated section).
Nut Milks
Almond milk is among the most common nut milks. Like soy milk, nut milks are high in protein and are useful for baking. You may find their taste blends in with baked goods, coffee, or nutty cereals better than soy milk, although personal tastes vary. Nuts are also high in “good fats” and Vitamin E.
One thing to be careful about with both soy and nut milk: both of these are common allergens in and of themselves.
Rice Milk
Unlike soy and nut milks, rice milk is not especially allergenic, making it an attractive choice for families concerned about avoiding allergens in young children. The texture of rice milk is the most watery of all milk alternatives (very similar to skim milk) so it may not be the best alternative for cooking. It is best used as a beverage and for pouring on cereal.
Hemp Milk
A newer milk alternative, hemp milk may be difficult to find in some places. Its protein level and texture fall in between that of rice and soy milk. It is more watery than regular milk when poured, but has enough protein for use in some cooking applications. The essential fatty acids, vitamins & nutrients that are contained in organic hemp milk make it a healthy alternative to dairy.
Oat Milk
Made from oat groats (whole, minimally processed oats) and potentially other grains and beans, such as triticale (a hybrid of wheat), barley, brown rice, and soybeans. Like hemp milk, oat milk has a moderate amount of protein. Oat Milk is light in texture and substitutes very well for low-fat or fat-free milk. Oat milk is fairly mild and nutty tasting, and is a natural match for hot cereals and many breakfast foods.
For more information on why you should go dairy-free, check out PETA’s What’s Wrong With Dairy flyer and www.milksucks.com
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Breakfast: An apple
Lunch: Black bean & guacamole burrito (that’s a bean and cheese burrito without the cheese, plus guac)
Dinner: Spaghetti and salad
3 comments
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samantha says:
Friday, February 19, 2010 at 1:25 pm (UTC -5)
great information – I have been meaing to ask what the diff was and why some were refriderated and some not. now I know! thanks!
Powered By Produce says:
Friday, February 19, 2010 at 1:37 pm (UTC -5)
Well, as to WHY some are refrigerated and some aren’t… Remember that non-dairy milks are made from soy, nuts, hemp, etc., which are things that don’t need to be refrigerated to begin with. I believe the only reason some soy milks are in the dairy case are to make them more “mainstream” and “comparable” to regular milk. It’s essentially just a marketing tactic. In terms of refrigeration, non-dairy milk is like juice or soda – it does not need to be refrigerated to prevent it from spoiling, but you’d probably refrigerate it after opening and you’d probably prefer to drink it cold.
Denise@cottagesisters says:
Monday, February 22, 2010 at 1:30 pm (UTC -5)
Rice milk is my favorite, but it doesn’t work very well when cooking or baking. Soy milk is the best for that. Thanks for all the information you post. Have a great meatless Monday!