nonmilk

Nonmilk is a collective term for beverages marketed as substitutes for dairy milk that do not originate from mammals. Most nonmilks are plant-based, derived from nuts, seeds, grains, or legumes, and are designed to approximate the taste, texture, and culinary uses of cow's milk. They are popular among people with lactose intolerance, dairy allergy, vegan diets, or personal preference.

Common varieties include almond, soy, oat, coconut, rice, pea, cashew, and hazelnut milks. Production generally involves extracting the edible material with water, then filtering and sometimes sweetening or flavoring. Many products are fortified with calcium, vitamin D, and sometimes vitamin B12 and iodine to mimic the nutritional profile of dairy milk. Stabilizers and emulsifiers are often added to improve texture and prevent separation.

Nutrition varies by type. Soy and pea milks typically offer more protein, while most other plant milks provide modest amounts. Calorie, fat, and carbohydrate content vary widely. Because natural calcium and vitamin D are often lower than in dairy milk, fortified versions are common. Some brands also add sugar; unsweetened varieties are available.

Nonmilks are used as beverages, in cereals, coffee, and cooking or baking as dairy milk substitutes. They may behave differently in recipes requiring whipping or emulsification, depending on fat content and stabilizers.

Regulation and labeling differ by country. In some jurisdictions, using the term milk in product names for plant-based beverages is restricted or discouraged, while others allow it with qualifiers such as almond milk or soy milk. The market for nonmilks has grown rapidly in recent years with ongoing product diversification.