nonmilks

Nonmilks are plant-based beverages engineered to mimic dairy milk in flavor, texture, and culinary versatility. They are dairy-free and suitable for lactose-intolerant people and many vegans, though not all are suitable for every dietary restriction due to potential allergens.

Common types include soy, almond, oat, rice, coconut, cashew, hemp, pea, and macadamia milks. Each type varies in taste, thickness, and protein content. Soy milk typically has the highest protein among plant milks; almond and cashew milks are often thinner and lower in protein; oat and pea milks offer creamier textures and higher protein than other plant milks.

Production typically involves soaking, grinding, and extracting plant material with water, followed by filtration. The liquid is often fortified with calcium, vitamins A and D, and sometimes B12. Texturizing agents such as emulsifiers and gums (for example, guar, xanthan, or carrageenan) help stabilize mouthfeel and prevent separation. Some varieties are sweetened or flavored.

Nutrition varies by type and fortification. Unsweetened plant milks generally have less protein and calories than dairy milk, but fortified versions can provide comparable calcium and vitamin D. Added sugars are a consideration in sweetened products.

Uses include drinking, pouring over cereals, and as a dairy substitute in coffee, baking, and cooking. Environmental and ethical considerations vary; many plant milks have lower greenhouse gas emissions and land use than dairy, though water footprints can be high for almond production.

Regulatory labeling and allergen notices often accompany products, especially for soy and tree-nut milks. See also dairy alternatives, plant-based milk.