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How to use |
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Almond |
Almond milk has a velvety—not chalky—texture. Even unsweetened varieties make delicious treats. |
Whip into puddings or bake into quick breads to add rich flavor. |
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Hemp |
Thick and nutty, hemp milk contains 700 mg of omega-3 fatty acids per 8 ounces. |
Heat and stir into chai or espresso to boost aromatic undertones. |
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Oat |
Sweet, creamy oat milk tastes like a fresh-baked oatmeal cookie—but with none of the cons, plus more fiber, folic acid, and phytochemicals. |
Fill a tall glass with ice and enjoy this smooth dairy substitute solo. |
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Rice |
Thinner and blander than other choices, rice milk is cholesterol-free. |
Pour over a steaming bowl of oatmeal, or mix into batter for dairy-free pancakes. |
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Soy |
Slightly bean-flavored, this protein source is low in fat, carbs, and calories. |
Soy milk won't foam up in your blender, making it the perfect base for smoothies |
