coconut milk
- Very smooth and satisfying
- <=1 g natural sugars so basically carb-free
- amazing replacement for milk in cereal and smoothies
Pea milk. It has a good taste and I like the consistency. Most other milk alternatives are too watery.
Oatly is my one and only.
Water
Unsweetened almond milk, unsweetened oat milk is second
You’re not going to get carb free, but low sugar.
Oat milk in coffee is delightful. I find almond milk a bit too “non-present” I can’t think of a better word
Unsweetened almond milk, then oat milk, then coconut. Last resort is soy because I can ALWAYS taste some sort of soy-ness flavor, the same way I can taste a hint of coconut with coconut milk, and that soy taste is just weird.
Oat milk. I can make it at home and customize it for 1/10th the price.
Now this I have to try! Could you talk me through how you do this? Just read a quick article on it: you only blend oats and water, then strain it? Would coffee filters be good for straining?
I use a metal strainer.
I had to try out a couple of recipes in order to get one that works well.
My recipe:
Oat Milk:
-
1 cup oats
-
6 cups water (chilled)
-
1 tsp vanilla
- Add all to blender and blend on high for 30-40 seconds
- Strain with strainer 2x
- Add maple syrup for flavoring (and/or honey) 3 tbsp
Keeps for about a week.
Theres some other similar ones like: https://www.loveandlemons.com/oat-milk/ that work out well and may keep for longer (salt).
I’ve never been able to make non-slimy oat milk. I’ll give this a recipe a try.
Do you try cooking the oats, or just cold soak?
I think its quick oats? It just said oats when I bought them but I get them in bulk food or 25 pound bags once a year-ish.
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It’s also near the bottom for CO2 emissions as well.
neat!
surprised nobody mentioned lactose-free cow milk. lactaid changed my life.
non-dairy
oat milk for everything
Yes
Specifically: Califia Farms Toasted Coconut - Coconut Almondmilk Blend. This is the closest I have found since I started watching my carbs/sugar intake 4 years ago.
Mountain Dew
I always felt like it tasted like already flat soda
I always felt it tasted like pine-scented dish soap.
You gotta get it straight from the Mountain cow. It’s never quite as good once it’s bottled.
I found almond milk to be a great substitute a couple of years ago when I was dieting. Particularly the ‘unsweetened, vanilla’ variety from Almond Breeze.
As an added bonus, it also has a much longer shelf life than regular milk.
For information, almond milk is by far the least environmentally sustainable milk substitute. Almond farming is extremely water-intensive.
I can’t stand the sugary versions of any of them, unsweetened with/without vanilla is all the flavor needed haha
Unsweetened almond milk mainly due to the low calories compared to other non-dairy milks but not as tasty for sure.
It’s been a while, but one time I had almond milk in rooibos tea* and it made it taste like cake. Can’t remember proportions or how much extra sugar or sweetener I had in it but knowing me, the amount wasn’t “none”.
* tea-like infusion. Rooibos and tea are not related plants.
Depends on what I am using it for. I quite like oat milk in my coffee drinks. I feel like it is nice to have the oaty flavor paired with the coffee taste.
Coconut milk is the closest to the real deal, it’s creamy, you can make a whipped cream or friggin butter with it easily and it’s white AF
Soy milk is the only non-dairy alternative I’ve tried that actually tastes good and also still goes with cereal. I’ve had a few kinds of nut milk, but I don’t like the taste or consistency of 'em. Though that isn’t to say they taste awful; I just don’t want the extreme taste of almonds or cashews when I am wanting milk. Soy milk actually comes pretty close to just regular milk.
I also would like to say this is only for use as a beverage (or for cereal). Trying to use any of these as a substitute for milk in cooking DOES. NOT. WORK. There’s a chemical process going on in most recipes that simply doesn’t happen with non-dairy alternatives.
Agree about soy. I’ve tried and liked rice milk on cereal, but it wasn’t as good as a milk substitute in hot drinks. Since I prefer not to buy a bunch of different things for both simplicity and storage reasons, I switched everything to soy.
That doesn’t mean that the different brands of soy milk are all the same though. Luckily I’ve found one that works for me.
I don’t know whether anything changed or it’s down to brand but I have no issues baking strudels and other pastry with similar dough from soy milk, including doing some simple buns from dry yeast, but obviously that lacked the sourdough taste, which I’d like to try replicate with use of some acids next (e.g. vinegar). Don’t really do much else though, so can’t confirm for other uses.
We specifically buy Kirkland brand (cheapest alternative) and more recently actually started grabbing the vanilla soy milk from US instead of local. I used to hate sweetened soy milk some 5+years ago, but this is somehow different. And it works great for crepes as well - actually better than regular milk IMO.
