The dairy aisles have got a whole lot more complicated in the last few years. Where once we were faced with a simple choice between skimmed, semi-skimmed and full-fat, now we’re inundated with dairy-free options. Soya milk, oat milk and almond milk are the most common and popular, but there are plenty more besides: cashew, hazelnut, coconut and rice milks, just for starters.
That choice is a good thing, and exists for multiple reasons. We’re certainly more aware of lactose intolerance these days and it has become a more common complaint, with the British Nutrition Foundation estimating that up to seventy percent of the world’s population is lactose intolerant to some degree. We’re also more aware than ever of the contribution the dairy industry makes to climate change, and the increasing interest in vegan and plant-based diets shows no signs of stopping. Dairy-free milk alternatives often offer a solution to these problems – the tricky bit is in knowing what to use and when. It's worth seeking out brands and producers (such as Rude Health) that avoid unnatural ingredients such as emulsifiers, thickeners and gums to try to replicate the texture of cow's milk, too.
If you’re new to dairy-free milks, it can be a bit of a minefield. When should I use oat milk over almond milk? Do I want sweetened or unsweetened? What’s different about barista milk? This guide is designed to break down all those questions, so you feel better equipped next time you’re strolling down the milk aisle.
