Plant-Based Dairy

Oat milk is often considered the closest to dairy milk in taste and mouthfeel, especially in coffee. Soy milk is also very close, particularly unsweetened varieties. For drinking straight, many people prefer oat or pea protein milk for their creamy texture and neutral flavor.

Plant-based alternatives are often lower in saturated fat and calories, and naturally lactose-free. Many are fortified with vitamins and minerals. However, some contain added sugars or thickeners. Choose unsweetened varieties and check labels for minimal, whole-food ingredients for the healthiest options.

Generally yes, but results may vary slightly depending on the recipe and plant milk used. For baking, unsweetened varieties work best. Thicker plant milks (oat, soy) work better in cream-based recipes, while lighter ones (almond, rice) are perfect for cereals and drinking.

Not all plant-based cheeses are designed to melt. Look for varieties specifically labeled as 'melting cheese' or 'mozzarella-style.' Brands like Violife, Daiya, and Follow Your Heart have good melting varieties. For homemade, cashew-based cheeses with tapioca starch melt better.

Homemade plant milks last 3-5 days refrigerated. Cashew cream lasts 5-7 days. Nut-based cheeses can last up to a week. Always store in airtight containers and smell/taste before use. Commercial alternatives last according to their expiration dates, usually 7-10 days after opening.

Yes, but ensure they're getting adequate nutrition, especially calcium, vitamin D, and B12. Fortified plant milks are nutritionally comparable to dairy milk. For young children, consult your pediatrician about which alternatives best meet their nutritional needs.

Plant milks can separate when frozen but are fine for smoothies or baking after thawing. Coconut cream freezes well. Most plant-based cheeses change texture when frozen. Plant-based butter typically freezes well for up to 3 months.

Generally, oat and pea milk have the lowest environmental impact, requiring less water and land than almond or rice milk. Soy milk is also relatively sustainable. Local and organic options further reduce environmental impact regardless of the plant source.