Which Non-dairy Milk is Best?

If you're new to the vegan lifestyle, you might be confused as to why we have loads of different milks and what they're all for and which one is best for you? Here's a handy guide to help you understand the top six* non-dairy milks.

Keep in mind this list was created by someone who has never liked cows milk. Grossness. You won't find any comparisons here.

*If I made a list about ALL the milks, we'd be here forever. Trust me, there's so many options for vegans, guys. Too many options.

Rice Milk

Rice milk has a thin, watery consistency and is the most allergen-friendly milk substitute. It's plain and slightly sweet. It's perfect with cereal or for baking. I personally like rice milk in a cup of tea. As it is sweet, it means I don't have to add sugar to my tea.

Almond Milk

Almond milk is a personal favourite of mine. It's thick and has a subtle nutty flavour. It's perfect for baking, tea or coffee. This one clearly isn't suitable for people with nut allergies, but if you're avoiding soy, almond milk is a great first choice for someone new to the non-dairy milks.

Coconut Milk

Coconut milk is best in curries. It's thick and creamy and has a strong aroma of coconuts. The taste isn't subtle so if you're not a fan of coconuts, it's best to avoid this one. I personally love coconut milk in ice cream.

Oat Milk

Oat milk is thick and is perfect when you're making porridge or baking cakes, cookies or any other vegan treat. Another great thing about oat milk is that the taste is subtle and is great if you're not into nuts, coconuts or soy. It's a thicker alternative to rice milk.

Hazelnut Milk

Speaking from experience, maybe hazelnut milk shouldn't be the first non-dairy milk you try. It has a strong, hazelnutty flavour with a thin consistency. Hazelnut milk is best if you want whatever you're making to have a hint of hazelnut extract. It's perfect if you're making nutella or want hazelnut flavoured cakes.

Soy Milk

Soy milk is probably the most popular non-dairy milk because it is nutritious and very versatile. You can pretty much substitute any milk for soy milk and whatever you're making will taste the same (ish). If you're new to non-dairy milks, soy milk is the best place to start. It has a creamy texture and has a subtle taste.