Dairy has been a global staple for a long time and majority of our population depends on milk for nourishment.
Though it has long been touted as a rich source of calcium, protein, and other vital nutrients, we know for a fact that cow milk consumption is crashing and more people are switching to plant-based milk that line the shelves in most supermarkets these days: soy milk, almond milk, cashew milk, even milk made from rice, oats, or peas. There is quite a variety of dairy milk alternatives to choose from, for purposes as varied as morning coffee, cereal, smoothies, or mashed potatoes.
Dairy-alternative kinds of milk tend to have fewer calories, less fat (except for coconut-based milk), more water content (for better hydration) and less protein (except soy). While the commercial variants are fortified with other vitamins and nutrients, the homemade ones generally have lower nutritional value as compared to cow milk.
So, if you want to switch to a plant-based product, or if you need to do so because of a milk allergy or lactose intolerance, you need to carefully choose the right plant-based milk product so you don’t miss out on essential nutrients.