TREND Milking it
Once upon a time, soya milk could only be found on the shelves of alternative health stores. Now, plant-based milks are everywhere. A whole new gang of options has arrived, but which one should you be drinking?
OAT MILK
The Guardian crowned oat milk the humble winner of the plant-based milks when it comes to sustainability. But aside from its low environmental impact, it’s a delicious, sweet option.
SOYA MILK
The winner in the protein department, soya milk can be substituted for cow’s milk in most instances. If you’re adding it to stews or curries, be aware that it can curdle if boiled.
SEED MILKS
Hemp seeds make a slightly thicker milk, and have a flavour similar to almond milk. Sesame seeds, sunflower seeds, and even pumpkin seeds, can also be used to make milk.
RICE MILK
A thin, slightly watery milk, rice milk is nevertheless a good choice if you’re looking for something with a neutral flavour.
ALMOND MILK
This alternative milk is great for baking. Our food director Abigail Donnelly uses it in a smoothie with ice and frozen mixed berries.
OTHER FANCY NUT MILKS Hazelnuts, macadamia nuts, pecans and cashews all make delicious milks, with a gentle hint of flavour of their particular provenance. They’re great for drinking on their own and, because of their fat content, froth beautifully for coffee.