Plant milk

Plant milk has been consumed for centuries in various cultures, both as a regular drink (such as the Catalan horchata) and as a substitute for dairy milk. The most popular varieties are soy milk, almond milk, rice milk and coconut milk. The protein content varies. It contains no lactose or cholesterol, and is usually sold with added calcium and vitamins, especially B₁₂.

There are several reasons for consuming plant milk: health reasons, including lactose intolerance, milk allergy and PKU; veganism and ovo-vegetarianism; religious reasons, such as by some Christian denominations during Lent; and simple taste preference.

In the United States soy milk was long the most popular non-dairy milk, but starting around 2010 almond milk began to increase in popularity, and in 2013 it surpassed soy milk as the most popular variety. Other popular milks in the US are rice and coconut. In Europe soy and oat milk are popular. There is also hazelnut milk and milk from peas and lupin.

Plant milks are used to make ice cream, plant cream, vegan cheese and yogurt (for example, soy yogurt).