Plant-based alternative milks have become increasingly popular in Australia, with soy, oat, almond, and other varieties gaining traction in cafes and supermarkets. A taste test conducted by Tristan Lutze revealed intriguing insights into the world of non-dairy milk options.
With the rise in demand for dairy substitutes, Tristan embarked on a quest to sample 12 different types of Australian soy, almond, and oat milks. The goal was to assess each variant based on its color, aroma, texture, and most importantly, taste. The extensive test involved consuming nearly two liters of alternative milk in a single sitting, providing a comprehensive evaluation.
Among the contenders, Bonsoy Soy Milk emerged as the gold standard, impressing with its rich creaminess and neutral flavor profile reminiscent of traditional cow’s milk. The absence of a cap on the carton did not deter from its top-notch performance, earning it a perfect score in the taste test.
So Good Soy Regular stood out as a value-for-money option, offering a close resemblance to cow’s milk in both appearance and aroma. Despite a slight hint of nutty undertones, this soy milk provided a satisfyingly neutral flavor experience.
On the oat milk front, Vitasoy Oat Milk Unsweetened garnered praise for its creamy texture and subtle sweetness, resembling the milk leftover after a bowl of cereal. So Good Barista Oat also fared well, with a rich consistency suitable for coffee applications.
Minor Figures Barista Oat, a London-based brand, presented a creamy alternative but fell short with a faint acidic note in its flavor profile. The Original Oatly Oat Milk Barista Edition, although pricey, offered a distinct oat flavor that may appeal to enthusiasts of this grain-based milk.
Switching to soy options, Australia’s Own Barista Soy showcased a thick and creamy texture with nutty undertones, ideal for coffee preparations. Vitasoy Soy Milky Regular, while creamy and mouth-coating, left a dusty aftertaste that detracted from its overall appeal.
Almond milk varieties, however, received mixed reviews. So Good Almond Original impressed with its sweet and nutty profile but was criticized for its watery consistency. Vitasoy Almond Milky and Pure Harvest Organic Almond Original fell short, both lacking in flavor and resembling more like almond-flavored water.
Bonsoy Almond Milk faced criticism for its lackluster taste and texture, with difficulties in opening the carton adding to the overall disappointment. Despite some misses in the almond milk category, the taste test highlighted the diverse range of options available for consumers seeking dairy-free alternatives.
Tristan’s exploration of the vegan milk landscape provides valuable insights for those looking to venture beyond traditional dairy products. As the popularity of plant-based milks continues to grow, discerning consumers have a plethora of options to choose from, each offering a unique flavor experience to suit individual preferences.
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