Tag Archives: soya milk

With Soya Soleil, dairy free milk more costs less

If you’re going dairy free, be prepared to be surprised by the cost of the milk alternatives.

Unfortunately, nearly all dairy free milk tends to be more expensive. So it’s worth knowing where the bargains are.

But other factors will influence your choice too. Do you prefer sweetened or unsweetened? Does your soya milk come fortified with calcium and vitamins? Is it GMO free?

dairy free soya milk

Soya milk that tastes good and costs less

Thankfully, Soya Soleil offers soya milk which ticks all the boxes and still manages to be one of the best value dairy alternatives out there. It includes calcium and the vitamins riboflavin (B2), B12 and D.

Better still, reviewers often comment that it tastes better than other soya milks too:

“It tastes far nicer than all the other soya milks that I have tried.”

So, when hunting for a vegan alternative, remember to take a look at Soya Soleil. If it’s value for money and tastes better, that can’t be bad.

Vegan condensed milk is here

I’d never even heard of condensed milk before, and yet so many of my friends have grown up spreading it on their toast!

And, of course, if you’re a vegan or have a dairy allergy it’s a no go area.

dairy free condensed milk

Dairy free condensed milk is here

But no longer! Now anyone who’s dairy free can happily use it in their fudge sauce or millionaire’s shortbread or cheesecakes (or just spread it on toast).

There’s a soya milk version called La Guli Condensed Soya Milk (it’s gluten free too for those who want to know).

Prepare yourself for some incredible home made creamy milk free puddings

Vegen Key Lime Pie? Lactose free Pana Cotta? It’s easy now!

Alternatives to milk

Possibly 75% of people around the world are lactose intolerant – which might go some way to explaining why there are so many alternatives to milk.

But there are numerous other reasons too, it might be simply be beneficial to health, or autism related, or asthma, or galactosaemia, or a sensitivity to casein or one of many other problems with drinking milk.

Whatever your reason it’s important to make sure you’re still getting the calcium, iodine and vitamins that you need.

Here are some of the alternatives…

Goat’s milk
Rich in nutrients and easier to digest (even though it still contains lactose). It has less casein but almost as much fat and calories as cow’s milk. However, it can cause a vitamin B12 deficiency in children.

Sheep’s milk
Sheep’s milk has twice as many minerals, eg. calcium, phosphorus and zinc and the vitamin B-complex, as cow’s milk. But it is also higher in calories and fat. Like goat’s milk, it is easily digested. And it’s also a good source of iodine, which helps if you suffer with thyroid problems.

Camel’s milk
Five times as much Vitamin C as cow’s milk. Helps with diabetes. Contains some lactose. Not easy to source.

Buffalo’s milk
Higher in calcium, protein and iron and contains more vitamins and minerals (including calcium and iron) and 43% less cholesterol than cow’s milk. But it also has twice as much fat and still contains lactose. Not easy to source.

Hemp milk
Half the amount of protein of cow’s milk, and calcium is often added. Rich in Omega 3, minerals and vitamins, hemp milk also has a creamy consistency. No lactose.

Quinoa milk
Quinoa is a very digestive food and nutritionally well balanced. It’s protein contains all essential amino acids and it is rich in unsaturated fatty acids. No lactose.

Spelt milk
A good source of fibre and B-complex vitamins. Cholesterol free. No lactose.

Oat milk
Rich in fibre, lowers cholesterol and low-GI. It’s actually the preferred energy drink of many athletes. A pleasant milky taste. No lactose.

Barley milk
Has a higher phosphorus and potassium content than regular milk. Helpful in repairing the body, though it doesn’t contain calcium. No lactose.

Kamut-wheat milk
Highly recommended for its milk-like taste. No lactose.

Millet milk
Lower in fat, higher in fibre and less calories than cow’s milk. Rich in protein and minerals. No lactose.

Rice milk
Compared to soya, rice milk is considered closer to cow’s milk in taste and texture. It is naturally sweet, low in fat and high in fibre. But it’s also low in calcium and protein. No lactose.

Soya milk
Soya milk is high in protein so it’s useful for cooking with. It is also comparatively cheaper than other milk alternatives due to its ubiquity. However, some avoid it because it can raise estrogen levels. No lactose.

Almond milk
Tastes great, and has some of the lowest calorie counts of all milk alternatives. No lactose.

Hazelnut milk
A thicker consistency. It also provides calcium and sulphur. No lactose.

Coconut milk
Lots of phosphorus, iron, magnesium and fibre makes coconut milk a superfood. It’s low in calories, boosts immunity and has a distinctive creamy taste.

Cashew nut milk
Delicious but not easy to find. Just as well it’s easy to make… Cashew’s are a good source of copper and magnesium.

Raw milk
The argument is that pasteurisation destroys some of the goodness in milk which would actually make it digestible for people with gut problems. It remains to be seen whether ‘green top milk’ is actually helpful for people with psoriasis and high blood pressure.

UV milk
Possibly the milk of the future: milk that is treated by UV instead of pasteurisation?

Lactose-Free milk
Or, of course, you could take the lactose out of the milk

You can also make milk from peas, peanuts, or seeds!

VegeSet – the new vegetarian gelatine alternative – try it with this Panna Cotta recipe

Has anyone tried VegeSet yet?

It’s a carrageenan based vegetarian setting agent that can be used with sweet or savoury foods.

A new gelatine alternative

A new gelatine alternative

I’m sorry to say that alternatives to gelatine can be a bit tricky. I’ve read people say they are more difficult to cook and the food doesn’t last as long, they can be less versatile and might even smell funny or feel slimy.

However, VegeSet boasts that it is usable in a huge range of recipes: from cheesecakes and mousses to vegetable terrines – and it’s easy to use. Is this the breakthrough vegetarians have been looking for?

The Vegeset website is looking for recipes from people who have tried Vegeset. So if you discover something good – make sure you post it there… (It works well with soya milk). Here’s one from the site:

Vanilla panna cotta with mixed berry coulis

9 fl. oz milk
9 fl. oz double cream
1 vanilla pod (or vanilla extract)
1oz sugar
1 large teaspoon VegeSet

Place milk, cream, vanilla and sugar into a pan. Sprinkle VegeSet evenly on the top, whisk immediately whilst bringing the mixture to almost boiling. Remove vanilla pod, pour into ramekins and leave in fridge to set.

Make the coulis by whizzing 100g mixed berries, the juice from 1 lime and 1 tbsp of icing sugar in a blender.

Chill and serve with the panna cotta – lovely!