Soy milk is the only non-dairy alternative I’ve tried that actually tastes good and also still goes with cereal. I’ve had a few kinds of nut milk, but I don’t like the taste or consistency of 'em. Though that isn’t to say they taste awful; I just don’t want the extreme taste of almonds or cashews when I am wanting milk. Soy milk actually comes pretty close to just regular milk.
I also would like to say this is only for use as a beverage (or for cereal). Trying to use any of these as a substitute for milk in cooking DOES. NOT. WORK. There’s a chemical process going on in most recipes that simply doesn’t happen with non-dairy alternatives.
Agree about soy. I’ve tried and liked rice milk on cereal, but it wasn’t as good as a milk substitute in hot drinks. Since I prefer not to buy a bunch of different things for both simplicity and storage reasons, I switched everything to soy.
That doesn’t mean that the different brands of soy milk are all the same though. Luckily I’ve found one that works for me.
I don’t know whether anything changed or it’s down to brand but I have no issues baking strudels and other pastry with similar dough from soy milk, including doing some simple buns from dry yeast, but obviously that lacked the sourdough taste, which I’d like to try replicate with use of some acids next (e.g. vinegar). Don’t really do much else though, so can’t confirm for other uses.
We specifically buy Kirkland brand (cheapest alternative) and more recently actually started grabbing the vanilla soy milk from US instead of local. I used to hate sweetened soy milk some 5+years ago, but this is somehow different. And it works great for crepes as well - actually better than regular milk IMO.
Soy milk is the only non-dairy alternative I’ve tried that actually tastes good and also still goes with cereal. I’ve had a few kinds of nut milk, but I don’t like the taste or consistency of 'em. Though that isn’t to say they taste awful; I just don’t want the extreme taste of almonds or cashews when I am wanting milk. Soy milk actually comes pretty close to just regular milk.
I also would like to say this is only for use as a beverage (or for cereal). Trying to use any of these as a substitute for milk in cooking DOES. NOT. WORK. There’s a chemical process going on in most recipes that simply doesn’t happen with non-dairy alternatives.
Agree about soy. I’ve tried and liked rice milk on cereal, but it wasn’t as good as a milk substitute in hot drinks. Since I prefer not to buy a bunch of different things for both simplicity and storage reasons, I switched everything to soy.
That doesn’t mean that the different brands of soy milk are all the same though. Luckily I’ve found one that works for me.
I don’t know whether anything changed or it’s down to brand but I have no issues baking strudels and other pastry with similar dough from soy milk, including doing some simple buns from dry yeast, but obviously that lacked the sourdough taste, which I’d like to try replicate with use of some acids next (e.g. vinegar). Don’t really do much else though, so can’t confirm for other uses.
We specifically buy Kirkland brand (cheapest alternative) and more recently actually started grabbing the vanilla soy milk from US instead of local. I used to hate sweetened soy milk some 5+years ago, but this is somehow different. And it works great for crepes as well - actually better than regular milk IMO.