|Christmas sugar cookies.|
Matt and I go back and forth on who gets the gold, silver, and bronze precisely, but these three are definitely our top picks. All are relatively neutral in taste which suites them to an abundance of applications. All three contain a reasonable amount of fat which imparts a smoother mouthfeel and helps when thickening cream sauces or desserts.
|Mashed potatoes, gravy, stuffing, seitan, and corn.|
Cashew milk is probably my favorite. The thickness and mouthfeel are rich and very appealing to me. It is a tad too expensive to be my go-to milk, but we buy it for variety from time to time, especially when we spot it on discount. It is really versatile and can be used in a basically any recipe from breakfast through dessert.
|Creamy baked macaroni casserole.|
Almond milk is nutritionally robust and has a nicely balanced level of fat. It is another very versatile milk, though with a stronger flavor than cashew milk. If my Non-Dairy Milk Options Olympics had a runner's up prize it would likely go to Almond Milk.
Pea Milk is a relatively recent offering on the non-dairy milk market. I guess I had no idea what a protein powerhouse that little ol' pea might be. Matt and I both enjoy it, finding it nutritionally dense (more iron and calcium and less sugar than 2% cow milk) with a nicely balanced fat ration and mouthfeel. It is fairly expensive though so we typically buy it when we spot it on sale, too.
|Non-dairy cheesecake with strawberry topping.|
Oat Milk falls last for both Matt and me. We don't care much for how earthly it tastes and are unsatisfied with its somewhat grainy consistency. The only satisfactory use we found was in our breakfast smoothies where its oaty flavor and thin consistency are corrected with sweet, pureed fruit.
|Homegrown strawberries with milk and sugar.|