Soy milk alternatives

Are there healthier non-dairy alternatives than soy milk?

With so much talk of GMO crops and the conditions in which farmers work, there’s been much back and forth about the benefits and risks of consuming soy. I really love having soy in my morning cup of coffee, so am curious, what is the healthiest non-dairy milk? – Liz L.

There are a number of good reasons to be concerned about drinking soy milk, and consuming too many soy products in general. Luckily, there are more alternatives now than ever before, and they’re all pretty good for you! Nut milks (like almond, cashew, and brazil nut) are high in Vitamin E and healthy monounsaturated fats, and are low in calories. Hemp milk is especially high in Omega-3 fats and protein. Oat milk is high in fiber. Then there’s rice milk, which is the best alternative if you have allergies, but is higher in sugar than other non dairy milks. It’s best to experiment and find which ones are your favorites, and ideally if you like all of them, then consume a variety, since they all have their own benefits.

Something to be aware of though is that all store-bought products are going to have preservatives and additives. The absolute best option is to make your own nut milk, and it’s much easier (and more delicious) than most people know! Try different nuts (really, how often do you eat brazil nuts? This is a great way to get them in!), and play with the recipe. You can make a chocolate version by adding raw cacao. You can also sweeten it with just one date by soaking it with the nuts overnight.

Homemade Nut Milk
Soak 1 cup of almonds/cashews/brazil nuts in water overnight.
Blend with 3 cups of water
Strain through a nut milk bag like this one
Add a pinch of sea salt, a small amount of natural sweetener, and a small amount of coconut oil (this is optional but will make the milk richer)
Blend to mix
Store in fridge for up to a week

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Meet our Nutritionist: After years of struggling with food and fitness, Adina Grigore finally decided to study holistic health, nutrition, and personal training. Since she knows how very confusing it all is, she now works with her clients to help them make small steps to take better care of themselves. She is also founder of sproutarevolution.com, a wellness company and completely all-natural and handmade skincare line. Follow her on Twitter @SproutWellness and connect on Facebook.

Have questions for our nutritionist? Send them in to editorial@impactdash.com with Ask a Nutritionist in the subject line.

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  • Alexa
    August 25, 2011 at 10:58 pm

    Hey Adina,

    I actually make my own almond milk, and put salt and honey in it, but no coconut oil. The thing is, mine doesn’t last more than 3 days. After 3 days, it actually smelled and tasted fermented. I obviously don’t want to add anything bad in it, but is there a natural way to make it last more? Ok, I could make less and drink it faster, but I get lazy :)