A Guide to Plant-Based Milks

Guide to dairy-free milk

Years ago, if you were allergic to dairy or lactose intolerant you had only a couple of options: soy milk or watery rice milk. If you’ve consumed either of these, you’ll understand why some people gag at the thought of dairy-free milk. ‘Cause soy milk and watery rice milk are straight-up gross.

Now that allergen-friendly and vegan options are far more popular and present at the grocery store, there’s a wide array of choices.

In my latest column over atFood Bloggers of Canada, I’ll walk you through everything you need to know about dairy-free milks: how to make it (and why you should), what to look for if you choose to buy it, how to use non-dairy milks and where you’ll get your calcium. Check it out!

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One Response to A Guide to Plant-Based Milks

  1. Elle October 17, 2016 at 6:40 am #

    Sorry to disagree with you, but soy milk (and rice milk) are just plain delicious. :)
    But I prefer the traditional Asian soy milk instead of the American ones. Less sweet and less processed.

    Nice column on dairy-free alternatives.