It’s 2021 and plant milks have never been so ubiquitous. Walk into your local coffee shop and it’s more than likely that you will have at least 4 different types of milk to choose from to go with your coffee (at a premium cost I might add… but we’ll get to this another time).
But when trying to ditch dairy, choosing a plant milk can often be a daunting prospect. You walk into your local supermarket and are confronted with a wall of plant milks, far bigger than the 1 or 2 variations of cow milks, and it seems impossible to choose. Soy milk, almond milk, macadamia milk, oat milk, rice milk, sesame milk, walnut milk, coconut milk, barley milk, pistachio milk… the list goes on!
It seems like this surge and popularity for plant milks has only happened in the last few years, but plant milks have actually been around for thousands of years. The earliest record of soy milk is on a stone slab of the Eastern Han Dynasty (25-220 AD) unearthed in China, on which is engraved the situation of making soy milk in ancient kitchens.
Ancient food bloggers be like: “Check out my soy milk recipe below”
Although plant milks like soy milk and coconut milk definitely aren’t new to the scene, especially in Asia, there are a lot of new plant-milks that have only recently made their way onto supermarket shelves.
So to help us get a better insight into how these new plant-milks taste, we recruited the help of some dairy lovers to see how these milks stack up to cows milk and walk us through some of the most common and popular plant milks now available.
