The PrimaFoodie Guide to Alternative Milk
Alternative milks, or “alt” milks, are seeing an unprecedented boon in popularity. Over the next several years, plant-based and nut-based milks are expected to triple in market size, reaching nearly $70 million by 2028. The reasoning is layered: Many are interested in learning toward a way of eating that is more focused on plants and less on animals, be it for ethical, wellness, or environmental reasons. Others find the dairy alternatives to be tastier. Wherever your interest may fall, the alt milk options today are vast, so we offer this breakdown of the popular—and quirkier—ones on the shelf.
Plus, keep reading for a breakdown of the most common additives to look out for.
Almond Milk
The longtime alt milk star, almond milk boasts a distinct nutty flavor. It is made by blending soaked almonds with water and sometimes sea salt. It is a beverage that requires nearly the most water (or the most, according to some experts) to produce.
Coconut Milk
There are two schools of coconut milk: The kind you find in a can and the kind you find in a carton or gallon in the refrigerated section. While both are made from the coconut, coconut milk is made from squeezing the liquid from the fruit’s internal meat. This results in a creamy liquid that is used in cooking, smoothies, lattes, and more. What is found in the can is a bit different: This is usually coconut water, the liquid found sloshing around the middle of a coconut, with a thick layer of natural coconut cream, the fattiest part of the coconut milk, on top. This canned coconut milk is generally meant to be mixed before using and is best for baking and cooking.
Pea Milk
Small yellow peas and water provide the basis for pea milk, which has been garnering great attention as of late. With a taste that is mildly earthy and chalky, it’s often touted by nutritionists for having a higher protein content compared to other plant-based milks. Pea milk tends to be a popular pick for those avoiding nuts.
Oat Milk
We’re seeing this alt milk pop up in cafés everywhere these days. Its thicker consistency and milder creamy flavor is believed to mimic the taste of real dairy. Oat milk is created by soaking rolled or steel-cut oats (recipes vary) with water, blending, then straining the mix. For those with gluten allergies, it is critical to make sure the oat milk you choose is made of certified gluten-free oats.
Cashew Milk
Similar to its almond sister, cashew milk is made of soaking cashews in water and then blending it to a creamy consistency. (Oftentimes people will strain the blended mixture to rid any sediment.) Cashew milk has a nuttiness that is milder than that of almond.
Brazil Nut Milk
A PrimaFavorite. Brazil Nut Milk is another sister to almond and cashew milks in terms of how it’s made: by soaking and blending the combination. But we have to say, Brazil Nut Milk is the creamiest of all nut milks. It’s high in antioxidant-rich mineral selenium, which helps to regulate body functions.
Hemp Milk
Hemp milk is created by blending cannabis sativa, also known as hemp, seeds with water. Contrary to popular beliefs, there is no CBD in hemp milk. That’s because CBD is only present in the cannabis flowers and buds and not the seeds.
Flax Milk
Flax Milk is made from grinding whole flax seeds and mixing them with water. Nutty and creamy, flax tends to be a favorite among people seeking an alt milk high in omega-3 fatty acids.
Know Your Additives
It’s common to see the words alternative, plant-based, and dairy-free and automatically think healthy. But just like any food, alt milks fall victim to copious additives, nebulous labeling, and added sugars. Our suggestion? Make your own nut or plant-based milk, which is surprisingly easy and results in the creamiest consistency. (Watch our tutorial on how to make homemade Brazil Nut Milk.) But if you’re looking to grab one ready-made, it’s best to know the most common additives.
Guar gum
You’ll find guar gum in everything from alt milks to sauces to dressings. It’s a common additive used as a thickening and binding agent to make for a creamier consistency. High in soluble fiber, guar gum has been linked to digestive issues.
Pea protein
Manufacturers have been incorporating pea protein to up the protein content in certain alt milks. (Since many nut- and plant-based milks are strained, the protein content is lower than when eating the full plant or nut.)
Tapioca starch
A long-time popular thickening agent, tapioca starch is made from turning tapioca into a chalky powder, which is then added to drinks, soups, desserts, and more.
Carrageenan
Derived from red seaweed, carrageenan is added to copious alt milks and other liquid foods for its ability to emulsify and thicken. It sounds innocuous, but carrageenan has been a topic of controversy for some time as experts link it to digestive ailments, inflammation, and other health concerns.
PrimaFoodie-Approved Alt Milks*
Three Trees Original Unsweetened varieties
*At PrimaFoodie, we steer clear of oat milk, pea milk, and also rice milk, all of which tend to cause blood glucose spikes (and also commonly come laden with added sugar).