I now have five different kinds of dairy-free milk in my refrigerator: soy, rice, almond, hazelnut, and oat. I’ve used soy and rice for a long time, and have tried almond a few times, but hazelnut and oat are new to me. I actually don’t think I’ll buy either again because they’re more expensive and don’t seem any better. Almond milk has really grown on me over the last few days.
Incidentally, I refer to these milks as “dairy-free” rather than the more common “non-dairy” because the latter term has been corrupted by the milk lobby. Unfortunately, “dairy-free” isn’t perfect either, but it hasn’t been explicitly corrupted.
Shock and Jaw 
Leave a Reply