Plant-Based Milks and How to Use Them

Fortunately, we have you covered - in this blog post we discuss the various types of plant-based milks that are widely available, and the most suitable uses for them in your foodservice business.

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But first of all, what are plant-based milks? They are a dairy milk alternative made using natural ingredients, such as nuts, beans, oats or rice. Typically, they were exclusively consumed by vegetarians and vegans but have grown in popularity due to their health benefits and the ever-growing interest around plant-based diets.

Each type of plant-based milk has its own unique qualities, so if you're considering introducing them to your menu it's important to understand how best to use them to make the most of their individual flavours and behaviours. And of course, to attract a wider base of customers, and to keep on top of those ever-evolving food trends too.

Soya milk

A protein-packed dairy alternative, soya milk is widely regarded as one of the best milks to cook with, as it can replace dairy in almost any recipe. It can also work just as well as dairy in hot drinks, in smoothies and milkshakes, in puddings and cakes or on cereal - but it does have a reputation for leaving baristas at a loss as to how to stop soya milk curdling in coffee!

When added to hot coffee, soya milk can curdle not only because of the heat of the drink, but also because of the acidity in coffee that solidifies the soya protein. You can prevent soya milk from curdling by trying one the following steps:

• Gently warm or steam the soya milk before adding it to the coffee. • Allow the coffee to cool for a few minutes before adding soya milk, as this lessens the coffee's acidity. (This also happens to be a lot easier on your stomach). • Shake the soya milk and pour it into the coffee slowly. • Use a less acidic type of coffee when making a drink with soya milk.

Almond milk

High in vitamins and other nutrients, almond milk contains less protein than soya milk. However its sweet, nutty and creamy taste makes it great for recipes such as desserts, milkshakes and smoothies.

Though just as suitable over cereal or in coffee (it doesn't curdle like soya milk), almond milk's consistency is much lighter than dairy milk. So it's not considered a suitable replacement for milk in all recipes, particularly savoury ones.

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Cashew milk

A good source of healthy fats, cashew milk has a less nutty taste than almond milk, but is just as sweet and creamy. This makes it the perfect ingredient for sweet recipes such as smoothies and non-dairy ice creams, and it also works fairly well with coffee and tea due to its richness and distinctive flavouring.

Coconut milk

There are two types of coconut milk. The first, you're likely to see in a carton and the second in a tin can; the former is very rich and creamy with a distinctive flavour, and is perfect for using in most hot drinks, on cereal or in smoothies. Due to its light consistency, it works fairly well in cooking and baking, although it's most suited to sweet recipes that would benefit from a coconut taste - such as a vegan freakshake, so everyone can take a sip of this monster milkshake trend!

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On the other hand, canned condensed coconut milk is prepared from coconut meat, giving it a thick, dense and heavy cream-like texture. It's commonly used in cooking, such as in soups, Asian curries and stews. However it's also thick enough to whip into whipped cream, or to use to make creamy desserts - such as chocolate mousse, ice cream or even a dairy-free panna cotta!

Rice milk

Rice milk is comparably thinner than other milk alternatives. Typically made by blending boiled rice with water and a sweetener, rice milk has a light and sweet flavour that is good for adding to coffee.

Widely regarded as a very close non-dairy alternative to cow's milk, it works well when added to desserts and soups. Beyond this, rice milk can be used in baking but its very light consistency may necessitate the addition of a thickening agent, such as flour.

Oat milk

With a mild and slightly sweet flavour, oat milk isn't dissimilar from low fat or fat free cow's milk. It works well in both sweet and savoury dishes and its texture is particularly suitable for light creamy soups and curries, and it works well in coffee and tea too.

Hemp milk

Hemp milk is rich in protein, thick and creamy with a strong, distinctive taste that's better suited to savoury dishes. However, its high protein count makes hemp milk a good substitute for dairy when baking.

We hope that this quick guide to the most popular types of plant-based milks has been helpful, and you're looking forward to giving them a try! If you're interested to find out more about plant-based diets, take a read of our blog post 'Plant Based Diets: Could You Offer a Meatless Menu?' in which we share our tips as to how to make your restaurant menus even more vegan and vegetarian-friendly - and browse our complete Tableware and Crockery range to discover plates, bowls, coffee cups and more that ensure your food presentation is always picture-perfect.