Enter non-dairy milk—aka “milk” made from blending then filtering mashed nuts, seeds, beans or grains, and water. The best have a thick, creamy body and a singular flavor. The worst are thin, gummy, and flavored. But, even the best sometimes can’t take the heat (literally, so many of them curdle), hence why the thin, gummy ones exist. Here are 6 of the best non-dairy substitutes for milk—some are more suited for cooking and baking, others for cereal, whipping, or drinking straight.
1. Oat Milk
Oat milk is so creamy, foams well, and tastes slightly sweet (in a grain, not sugar, kind of way). It’s my go-to for cereal, cookie dunking, and even cooking. People had great success subbing it into enriched bread dough and creamy pasta sauces. It’s also the gentlest on our planet.
2. Nut Milks
Nut milks now come in a dizzying array of flavors and sweetness levels. People have found it more helpful to instead go by the nutrition label, electing for cartons with single-item ingredient lists (“almonds”) and a decently high amount of fat (which has been the surest marker of creaminess). Nut milk production is very water- and bee-demanding, so if you can avoid it, do.