So, I had to begin exploring dairy-free milk options for my sister and younger brother. Both of them are lactose intolerant, and while they have been fine with milk alternatives, finding the right one that suits both of their tastes and dietary needs has been a bit of a journey. I didn’t realize how many options are out there until I went down this rabbit hole of almond, soy, and oat milk. Each has its pros and cons, so I tried a few well-known brands available in India to see which ones might work best for them. Here’s what I found out—and a few brands that are worth checking out if you’re also trying to go dairy-free.
What to Look for in Dairy-Free Milk Alternatives
Flavor and Texture: This is huge. Some of these alternatives have their own strong flavors, like almond milk, which is a bit nutty, while oat milk tends to be creamier. For coffee or cereal, I think oat milk’s creaminess is amazing, while almond milk can be a bit watery.
Nutritional Content: Check if it’s fortified with vitamins (like B12 or D) and minerals like calcium, especially if you’re fully avoiding dairy. Also, consider the protein levels. Soy milk, for example, has a decent protein content, which is great if you’re cutting out dairy but still want that boost.
Added Sugars and Flavorings: Some brands add a lot of sugar or flavoring to mask the natural taste of the milk. While my siblings prefer plain and unsweetened versions, sometimes a bit of vanilla-flavored almond or soy milk is a nice treat for smoothies or coffee.
Price: Dairy-free milks can be pricey, so finding the right one that balances taste, nutrition, and cost is key. I try to pick ones that don’t make me feel like I’m splurging every time.
My Top Picks for Dairy-Free Milk
RAW Pressery Almond Milk: RAW Pressery has a nice almond milk option that’s not too watery, which is perfect for my sister who likes almond milk in her morning coffee. It has a mild almond flavor that’s noticeable but not overpowering, so it works well for cereal or even to drink plain. It’s not the cheapest, but their quality feels a bit better than some of the other almond milks I’ve tried. Plus, they offer both unsweetened and flavored options, so if you’re trying to avoid added sugars, there’s a choice.
So Good Soy Milk: This is one of the soy milks that’s been a winner in my house. My younger brother loves it because it’s creamy and has a subtle flavor, so it doesn’t feel like he’s missing out on regular milk. Soy milk is also higher in protein than almond or oat, which is nice if you are trying to keep up with protein intake. So Good offers both plain and flavored versions (I think their vanilla is great for making smoothies). I also find it works well for cooking, especially in curries or any dish where I’d usually use milk.
Oatly Oat Milk: Now, Oatly is on the pricier side as it is an international brand, but it’s one of the creamiest plant-based milks I’ve tried. I personally love oat milk’s texture especially in coffee or tea and it has a mild taste that isn’t overwhelming. Oatly has a nice consistency for frothing, so if you’re a fan of lattes or cappuccinos, this one is definitely worth trying. It’s also naturally a bit sweet, so my sister likes it for baking and adding to oatmeal. Oatly tends to be more expensive, so it’s more of a treat option, but the quality and texture are spot on.
Alpro Almond Milk: Alpro is a more budget-friendly almond milk that still does the job well. I’ve used it in smoothies, overnight oats, and sometimes just as a drink on its own. The flavor is mild, which I like, and it’s smooth enough to blend into most things without leaving an aftertaste. Their milk is also usually fortified with calcium and vitamins, which is helpful if you are fully avoiding dairy. It’s one of those go-to almond milks that’s always a safe bet and doesn’t break the bank.
Goodmylk Oat + Almond Milk Blend: I stumbled across Goodmylk’s oat and almond milk blend, and it’s been a surprising hit. This blend combines the creaminess of oat milk with the nutty taste of almond, so it’s kind of the best of both worlds. I find it’s great for smoothies, and it even works in cooking, like in soups or light curries. The blend also has a nice texture less watery than plain almond milk but not as thick as pure oat milk. It’s a bit on the higher side price-wise, but if you want something versatile and nutritious, this one’s worth a try.
Final Thoughts
After trying these out, I’d say RAW Pressery Almond Milk and So Good Soy Milk have become staples in our fridge. The almond milk is perfect for lighter uses like in coffee or cereal, while the soy milk’s creamy and high-protein content is great for cooking and filling drinks.
For something richer and creamier, Oatly is fantastic, especially if you want a treat in your coffee or smoothies. And if you’re looking for budget options, Alpro Almond Milk and Goodmylk’s Oat + Almond Blend are solid choices that don’t make you feel like you’re missing out. Let me know which ones you end up trying!
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I love oat milk for coffee but haven’t tried Oatly yet. How does it compare to other oat milk brands available in India?
Im lactose intolerant too but worried about soy affecting hormones have you tried any good protein-rich alternatives that aren’t soy-based??
While soy milk is one of the best for protein, you can also try oat milk, which has a bit of natural protein, or look for fortified almond milks with added protein. Some brands now offer pea protein-based milk, though I haven’t tested one yet that’s widely available in India. If you need something protein-rich and dairy-free, you could also blend almond or oat milk with nut butters or protein powder to boost the protein content!
I’ve been experimenting with different dairy-free milks, but I’m also curious about homemade options. Have you ever tried making almond or oat milk at home? If so, how do they compare to store-bought ones?
Also, I’m a big coffee drinker, and I’ve noticed some brands sell barista versions of plant-based milk. Have you tried any, and do they make a noticeable difference in frothing or texture for lattes and cappuccinos?
I’ve actually tried making homemade almond milk before—it’s super easy! Just soak almonds overnight, blend with water, and strain. It’s fresher and doesn’t have additives, but it’s a bit thinner than store-bought ones unless you add something like oats for extra creaminess. Oat milk is even easier—blend oats and water, then strain (just don’t over-blend, or it gets slimy). As for barista versions, I’ve tried Oatly’s Barista edition, and it’s noticeably better for frothing compared to regular oat milk. It holds foam well and gives that creamy texture you’d want in a cappuccino. Some soy brands also offer barista versions, which work great for lattes. If you’re into coffee, I’d recommend getting one of these over regular dairy-free milks for the best texture.
I’ve been trying out different plant-based milks too, and I’ve found oat milk works great for coffee. But Oatly’s the next one I’m curious about. How does it stack up against other oat milks like Earth’s Own or local brands? Does the price match the quality, or is it just the premium branding?
Oatly definitely stands out for its creaminess and texture, especially if you’re into frothy coffee drinks like lattes or cappuccinos. While some local brands may come close in terms of taste and consistency, Oatly’s ability to froth and its smooth texture do make it worth the price for coffee lovers. Other oat milks might be more affordable, but they can sometimes lack the same rich mouthfeel. If you’re not specifically after the best froth, local options could still be a good choice. It’s all about what you prioritize!
I am mainly looking for dairy-free milk that works well for cooking especially curries and desserts without changing the flavor too much. Which one of these options is the most neutral when added to Indian dishes?
For cooking, especially in Indian curries and desserts where you do not want the milk to overpower the spices or sweetness, oat milk is generally the most neutral. It has a mild, slightly sweet taste that blends well without leaving a nutty aftertaste. Almond milk is lighter but can feel watery in gravies unless you use a thicker brand, and soy milk sometimes brings its distinct bean-like note, which might not work for every dish. If you are after the safest, most versatile option for cooking, go for unsweetened oat milk it balances texture and neutrality better than the others.
I have been using soy milk mainly because of the protein content, but I do not really like the strong taste. Are there any brands in India that make soy milk with a milder flavor, or should I switch to blends like oat and almond to avoid that aftertaste?
Soy milk does have a distinctive taste that some people find too strong, especially in plain versions. Brands like So Good and Staeta tend to have a slightly milder flavor compared to older or local brands. Flavored versions, like vanilla soy milk, mask the taste quite well if you are okay with a bit of added sweetness. Blended options, like Goodmylk’s oat-almond mix, will definitely taste lighter and creamier but you will lose some of that natural protein. If protein is important, you could stick with soy but choose a milder brand or even mix half soy milk with half oat milk at home to balance both taste and nutrition.
I switched to almond milk a few months ago, but I find that when I use it in tea, it sometimes separates and looks a bit odd. Does oat milk hold up better in hot drinks, or is there a trick to prevent that from happening?
That separation you are seeing is pretty common with almond milk because it has lower fat and protein content, which makes it less stable in hot liquids, especially acidic ones like tea or coffee. Oat milk tends to handle heat better because it is naturally creamier and has a thicker texture, so it usually blends more smoothly. A couple of tricks: warm the almond milk slightly before adding it to hot tea, or pour the milk first and then add the tea gradually while stirring. But if you want zero hassle, oat milk is usually the safer choice for hot drinks.