The alt-milks are taking over.
No, it’s not some hot new boy band — it’s the troupe of dairy alternatives popping up on grocery store shelves everywhere.
These dairy-free drinks are a welcome solution for the reported 20-plus percent of people who are lactose intolerant, but it can be difficult to pick one with such a wide variety available. And when it comes to cooking and baking with milk alternatives, store-bought nut milks behave a little differently than milk and cream since they are mostly water (almond milk, for example, is only about 2 percent almond). That means they’re fine for smoothies, but not so great for creating foam on your cappuccino.
Below, everything you need to know about using seven popular dairy alternatives in the kitchen, including what the heck to do with pea milk.
Coconut Milk: A Tropical Twist
Made From: Coconut cream.
Good For: This substitute is higher in fat than other alternatives and has a stronger flavour. Unlike dairy milk, unsweetened coconut milk doesn’t have any naturally occurring sugars, and 1 cup provides 50 percent of your recommended Vitamin B12 intake — great for vegans or those watching their sugar consumption. Note: Refrigerated coconut milk found in the dairy aisle differs from the canned variety in the international section. The coconut milk in cartons is much less concentrated, and won’t provide the same results as it’s thicker counterpart. It does, however, work for sweet dishes, lending creaminess and a tropical flavour to frozen drinks and richer desserts. For the best curries, stick to the canned stuff.
Try It: Tropical Twist Smoothie Bowl.
Watch: How to Make Perfect Scrambled Eggs