Soy Milk Might Be The Most Underrated Milk At The Grocery Store

If the dairy aisle could do the #10yearchallenge, it wouldn't even recognize itself. I mean, half of what's in the dairy aisle these days isn't even dairy at all.

Back in the day, you had just a few types of milk to choose from: whole milk, skim milk, and maybe soy for the hippies. Today, though? As more and more people ditch dairy for a plant-based diet, options abound.

From all sorts of dairy milks (I saw half-percent milk the other day, I kid you not) to a seemingly endless array of plant-based “milks” made from oats, cashews, and everything in between, the selection is honestly a little overwhelming. (How does one milk a cashew, exactly?)

While you can use pretty much any of these milk and milk alternatives to lighten your coffee or soak your cereal, there are some subtle and not-so-subtle differences in taste, texture, and nutrition, you should know about, says dietitian Brittany Modell, RD, CDN, founder of Brittany Modell Nutrition and Wellness.

Plus, there are a few things to look out for in those plant-based milks. "Be wary of the added sugar and other ingredients,” Modell says. Look for a carton that's unsweetened and be mindful that thickening agents, like carrageenan or xanthan gum, while probably harmless, are pretty under-researched.

Which creamy liquid should you ultimately go for? Consider this your guide to all of your milk and not-milk options.