Tausi Insider

Photo : Jose A. Bernat Bacete ( Getty Images ) There have never been more different types of vegan milk to choose from, which is great news for people who don’t (or can’t) drink cow’s milk, and it’s a double-edged sword for vegan cooks and bakers. Variety is great, but it means every new alt milk is a gamble; I’ve had oat milk with the texture of half and half, almond milk that was basically off-white water, and everything in between. If you mainly consume vegan milks in coffee, with cereal, or on their own, an unexpected texture (or flavor) situation might be annoying, but not a complete dealbreaker. When you’re baking and cooking, however, the wrong milk substitute can and will ruin your recipe. This is why I keep soy milk in my fridge or pantry at all times: It’s a known quantity. Unless you’re allergic to soy, it won’t let you down. Here’s why. Soy milk is easy to find, consistent across brands, and chemically quite similar to cow’s milk, all of which make it a reliable ingred...