Containing large amounts of lactose and casein, dairy milk is causing more and more dietary allergies. Some consumers have also turned away from it for ethic reasons. How can you replace the nutrients, fatty acids and vitamins provided by dairy milk? There are alternatives!
A wide choice of vegetable milks
Soya or soy milk is starting to be widely known, but it’s a long way from being the only vegetable-based milk substitute. Hazelnut, spelt, rice and almond can also be used as the basis for vegetable milks, which are made by filtering these cereals, legumes and nuts after soaking them in water. Some, like soya and rice, have a very bland taste; others such as almond and hazelnut have a subtle, sweet taste and aroma that many consumers like. These milks can be used as they are, or as part of a sweet or savoury recipe. The main thing is that they contain none of the lactose or casein responsible for allergies, and no antibiotic residue, and they have less fat than milk of animal origin.
Choose your vegetable milk
Of course, the taste is the main thing that will guide you towards one vegetable milk or another. Coconut milk and hazelnut milk, for example, have a strong flavour. Those who are allergic to gluten will want to avoid spelt milk, preferring rice milk instead. The latter, like almond milk, is very easily digested. As for soy milk, it allows you to fight “bad cholesterol”. Almond milk is very rich in vitamins and therefore ideal for children. The ideal would obviously be to alternate between different vegetable milks, so as to take full advantage of the benefits of each, and of their various tastes for original and flavoursome recipes. Take care, though, with young children, to get advice from a health professional before moving them completely onto vegetable milk.
With their taste, quality and nutritional content, vegetable milks are attracting more consumers all the time!