These plant-based, non-dairy milks offer taste, versatility, and essential nutrients—even if lactose doesn't tousle your tummy.
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| Flavor specs | How to use |
| Almond | Almond milk has a velvety—not chalky—texture. Even unsweetened varieties make delicious treats. | Whip into puddings or bake into quick breads to add rich flavor. |
| Hemp | Thick and nutty, hemp milk contains 700 mg of omega-3 fatty acids per 8 ounces. | Heat and stir into chai or espresso to boost aromatic undertones. |
| Oat | Sweet, creamy oat milk tastes like a fresh-baked oatmeal cookie—but with none of the cons, plus more fiber, folic acid, and phytochemicals. | Fill a tall glass with ice and enjoy this smooth dairy substitute solo. |
| Rice | Thinner and blander than other choices, rice milk is cholesterol-free. | Pour over a steaming bowl of oatmeal, or mix into batter for dairy-free pancakes. |
| Soy | Slightly bean-flavored, this protein source is low in fat, carbs, and calories. | Soy milk won't foam up in your blender, making it the perfect base for smoothies |