If you like to live a dairy-free living, choosing a vegan milk can be prodigious, since grocery stores and cafes have more delicious plant-based varieties than ever. There are more than a dozen “types” of vegan milks, each with its own nutrition, flavor and texture profile.

Here below we have a list of different types of vegan milk that you can avail from nearby stores.

> Soy Milk: Soy milk is the non-dairy milk that started it all for so many of us. Its mild-to-strong taste can be sketchily described as botanical in nature, though this is commonly offset in flavored varieties. Soy milks are medium-thick and good sources of protein, potassium and isoflavones. Most, but not all, are fortified with vitamins and minerals.

> Coconut Milk: Coconut milk is unsurprisingly thick and opulently creamy, and many folks who leave “cow milk” behind swear by it. It’s a bit higher in fat (around five grams per serving) but makes for a good source of potassium, calcium and phosphorus.

> Cashew Milk: Cashews are used often in vegan cooking for their creaminess, and the vegan milks made with them are full-bodied. With ample Vitamin E, cashew milks leave no lingering tastes and make rich sauces, soups and smoothies.

> Flax Milk: Made from flaxseed, flax milks are great sources of omega-3 fatty acids. They’re also vitamin-fortified so you can get your A, B12 and plant-based D2. A little on the nutty side, they have a good “middle of the road” consistency.

So, start consuming the above listed vegan milks and stay healthy.

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Joydev Mishra


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