Plant based milk are milk substitutes that are made from nuts (e.g. hazelnuts, hemp seeds), seeds (e.g. sesame, walnuts, coconuts, cashews, almonds, rice, flax, oats), or legumes (e.g. soy). Most of these milks are made by first soaking the nuts, seeds, or legumes in water, grinding them up into a puree, and then straining the fiber from the liquid.
Soya Milk: One of the first and most popular plant based milk option extracted from the soybean plant. It is medic thick and a good source of protein, potassium and isoflavones.
Almond Milk: Almond milk is thin and smoother in comparison to soya milk and has sizable amounts of Vitamins D and E as well as calcium. On top of that, almond milk is extremely low in calories. For all these reasons, almond milk is an extremely popular plant based milk choice.
Coconut Milk: Milk extract from coconut is considered ideal for cooking and baking, giving food a delicious aroma. While it’s a bit higher in fat content and lacks proteins, coconut milk is known to be rich in vitamin D, B2, B12 and calcium.
Rice Milk: Rice milk is considered one of the best plant based milk options for people with lactose allergies. It is comparatively high in carbohydrates but low in fat, protein, and other nutrients.
Cashew Milk: Cashew milk is considered good for cooking and baking and is often used to add a creamy thick texture to the food. It consists of mostly unsaturated fat and acts as an alternative to milk for people with high cholesterol levels.
Oat Milk: Oat milk is made from oats, water and sometimes a few additional ingredients. Oat milk can be a nice plant based milk option for someone with dietary restrictions or food sensitivities because it is naturally free of dairy, lactose, soy, and nuts.
Hazelnut Milk: Hazelnut milk is a non-dairy plant based milk alternative made from soaked hazelnuts blended with water. Less common than almond milk or cashew milk, hazelnut milk has a creamy consistency and pleasant hazelnut flavor that pairs well with chocolate and coffee.