Plant milk is a drink that is similar to animal milk in many ways — in color, texture, use, and even taste to some extent. In fact, this is basically a drink made from a plant extract, water, and additives.

But don’t be mistaken in thinking that this is a modern product. Plant milk has been used for centuries. The African drink horchata, made from ground and sweetened tiger nuts, spread to Iberia before the year 1000. The word “milk” has been used to refer to “milk-like plant juices” since the 13th century. There are recipes for almond milk from the same period, and soy milk began to be produced in China in the 14th century.

“Non-dairy” or “alternative” milk, as it’s called these days, has been used for many different purposes over the years. It’s not only an aromatic drink but also an ingredient in sweet or savory dishes, like coconut milk in curry. Now it’s often used to make plant-based, vegan ice cream, cream, cheese, and yogurt.

Plant milk is popular for those who are lactose intolerant, who have an allergy to cow’s milk, who are concerned about the calorie content of cow’s milk, and who are practicing a vegan diet.

The nutritional value of “alternative” milk depends primarily on the manufacturers who, nevertheless, try to enrich their products with trace elements that are present in cow’s milk.

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