Gone are the days when the most complicated choice you had to make in the milk section of the dairy aisle was reduced fat or whole. Now, you will find carton after carton of dairy-like beverages made from foods you never thought could be “milked” — almonds, oats, rice, peas.
While cow’s milk is still the most popular according to retail sales, nondairy alternatives hit an estimated $2.95 billion last year, up 54% from five years earlier, according to the market research firm Mintel.
These plant-based alternatives are typically made by soaking the legume, nut, grain or other main ingredient and then pressing and straining the liquid, or “milk.”
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