Milk, But Make It Nutty

Plant-based milk is not new, but is increasingly finding its footing in every beverage, dessert, and refrigerator. We get the lowdown on its value and sustainability from nutritionists, and industry experts

- Lubna Salim

When I first noticed a carton of almond milk in my sister's hostel pantry in London, about a decade ago, I thought it's some exotic drink. It was only after learning about her friend's lactose intolerance did I understand the significance of this plant-based substitute for dairy. More recently, thanks to the added popularity of veganism, a plethora of plant-based milks are trending on social media feeds and gourmet stores.

Plant-based milks are non-dairy beverages made from a water-based plant extract, with colour and texture resembling that of milk. Soy milk, almond milk, coconut milk, rice milk, hemp milk, oat milk, pea milk, cashew milk, and peanut milk are some common plant milks. "Some uncommon varieties include potato milk, milk made from sprouted millets or maize," adds clinical nutritionist in Fortis La Femme, Delhi, Lovneet Batra.

Kavita Devgan, a Delhi-based nutritionist and weight management consultant, deconstructs the composition of these non-dairy milk varieties. "Plant milks are prepared by grinding a bean or nut and water, and often flavours, vitamins, and minerals are added to the mix. The most popular one is soy milk and in terms of macronutrient composition too, soy milk comes closest to cow's milk. It is also higher in protein than any other commercially available milk at around 8g per glass," she says.