Milk is a good
source of calcium and protein, but when allergies or moral conflicts put milk
on the no-no list, a dairy substitute may be needed. Common “milk alternatives”
include soy, almond or rice milk.
Soy
From a
nutritional perspective, soy milk has almost as much protein as dairy
milk, less fat and no cholesterol. Since most soy milks are fortified, it is
also a comparable source of calcium. Soy milk is excellent for baking, cooking,
in a glass or over cereal.
Almond
Almond milk has a
creamy consistency similar to soy milk and has a nutty taste perfect for making
fruit smoothies or other creamy drinks and desserts. Almond milk is a
great substitute for milk in every aspect of cooking and baking as
well as over cereal or in your morning coffee. It is creamy, usually just a
little sweet and high in vitamin E and other essential nutrients.
Rice
Rice milk is not
as thick as soy or dairy milks, and is somewhat translucent. Because it is
slightly sweet, rice milk works well in dessert recipes and is not suited for
savory or salty dishes, such as mashed potatoes. Compared to soy and almond
milk, rice milk has less protein. It has a lighter, sweet flavor that is
perfect for using with cereal or in coffee.
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