Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored (e.g., vanilla). As of 2026, there were about 20 different types of plant milks, of which almond, oat, soy, coconut and pea are the highest-selling worldwide. Production of plant milks—particularly soy, oat, and pea milks—can offer environmental advantages over animal milks in terms of greenhouse gas emissions and land and water use. Plant-based beverages have been consumed for centuries, with the term "milk-like plant juices" used since the 13th century. In the 21st century, these drinks are commonly referred to as plant-based milk, alternative milk, non-dairy milk or vegan milk. For commerce, plant-based beverages are typically packaged in containers similar and competitive to those used for dairy milk, but cannot be labeled as "milk" within the European Union. Across various cultures, plant milk has been both a beverage and a flavor ingredient in sweet and savory dishes (such as the use of coconut milk in curries). These drinks are compatible with vegetarian and vegan lifestyles. Plant milks are also used to make ice cream alternatives, plant cream, vegan cheese, and yogurt-analogues (such as soy yogurt). The global plant milk market was estimated to reach US$62 billion by 2030.
History Before commercial production of 'milks' from legumes, beans and nuts, plant-based mixtures resembling milk have existed for centuries. The Wabanaki and other Native American tribal nations in the northeastern United States made milk and infant formula from nuts. In English, the word "milk" has been used to refer to "milk-like plant juices" since 1200 CE. Almond milk spread throughout Europe during the Middle Ages and was popular in parts of the Middle East. Recipes for almond milk in the Middle East date back to around the 13th century as it was mentioned in Muhammad bin Hasan al-Baghdadi’s cookbook Kitāb al-Ṭabīḫ (كتاب الطبيخ; The Book of Dishes), written in 1226. It was especially popular during Lent. Soy was a plant milk used in China during the 14th century. Soy milk use in China is first recorded in 1365. In medieval England, almond milk was used in dishes such as ris alkere (a type of rice pudding) and appears in the recipe collection The Forme of Cury. Coconut milk (and coconut cream) are traditional ingredients in many cuisines such as in South and Southeast Asia, and are often used in curries. Plant milks may be regarded as milk substitutes in Western countries, but have traditionally been consumed in other parts of the world, especially ones where there are higher rates of lactose intolerance (see especially Lactose intolerance § Epidemiology).
Types
Common plant milks are almond milk, coconut milk, rice milk, cashew milk, and soy milk. Other plant milks include hemp milk, oat milk, pea milk, and peanut milk. Plant milks can be made from:
Grains: barley, fonio, maize, millet, oat, rice, rye, sorghum, teff, triticale, spelt, wheat Pseudocereals: amaranth, buckwheat, quinoa Legumes: lupine, pea, peanut, soy, chickpea, Nuts: almond, brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut Seeds: chia seed, flax seed, hemp seed, pumpkin seed, sesame seed, sunflower seed Other: coconut (fruit; drupe), banana (fruit; berry), potato (tuber), tiger nut (tuber) A blend is a plant milk created by mixing two or more types together. Examples of blends are almond-coconut milk and almond-cashew milk. Other traditional plant milk recipes include:
Kunu, a Nigerian beverage made from sprouted millet, sorghum, or maize Sikhye, a traditional sweet Korean rice beverage Amazake, a Japanese rice milk Thandal, a Sindhi beverage made from a mixture of seeds
Manufacturing Although there are variations in the manufacturing of plant milks according to the starting plant material, as an example, the general technique for soy milk involves several steps, including:
cleaning, soaking and dehulling the beans grinding of the starting material to produce a slurry, powder or emulsion heating the processed plant material to denature lipoxidase enzymes to minimize their effects on flavor removing sedimentable solids by filtration adding water, sugar (or sugar substitutes) and other ingredients to improve flavour, aroma, and micronutrient content pasteurizing the pre-final liquid homogenizing the liquid to break down fat globules and particles for a smooth mouthfeel packaging, labeling and storage at 1 °C (34 °F) The actual content of the highlighted plant in commercial plant milks may be only around 2%. Other ingredients commonly added to plant milks during manufacturing include guar gum, xanthan gum, or sunflower lecithin for texture and mouthfeel, select micronutrients (such as calcium, B vitamins, and vitamin D), salt, and natural or artificial ingredients—such as flavours characteristic of the featured plant—for aroma, color, and taste. Plant milks are also used to make ice cream, plant cream, vegan cheese, and yogurt-analogues, such as soy yogurt. The production of almond-based dairy substitutes has been criticized on environmental grounds as large amounts of water and pesticides are used. The emissions, land, and water footprints of plant milks vary, due to differences in crop water needs, farming practices, region of production, production processes, and transportation. Production of plant-based milks, particularly soy and oat milks, can offer environmental advantages over animal milks in terms of greenhouse gas emissions, land and water use.
Nutritional comparison with cow's milk Many plant milks aim to contain the same proteins, vitamins and lipids as those produced by lactating mammals. Generally, because plant milks are manufactured using processed extracts of the starting plant, plant milks are lower in nutrient density than dairy milk and are fortified during manufacturing to add precise levels of micronutrients, commonly calcium, vitamin A and vitamin D. Animal milks are also commonly fortified, and many countries have laws mandating fortification of milk products with certain nutrients, commonly vitamins A and D.
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