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Soy Milk vs Almond Milk

I was asked about soy vs almond milk by a dear friend of mine the other day.  (Hey Paola, is it OK if I use your name?)  She asked me which was better to use as a substitute for regular “dairy” milk.   After all, milk from cows has calcium and all that, but it causes many people stomach distress and if you have any kind of cold or allergies, this stuff makes you even more phlegm-y than usual.

Calorie-wise, an 8 oz serving of 2% milk has 130 calories and 5 grams of fat.  Skim has about 110 and has no fat.  Soy milk will run you about 100 calories and 2 grams of fat.  Almond milk is the lowest in calories, about 40 per serving with 3 grams of fat.

As a “woman of a certain age” the soy milk is attractive because it helps with the symptoms of perimenopause.  Almond milk, however, has more Vitamin E and potassium.

I think it also depends on how you’re going to use it.  Is it just for your morning cereal?  Having it in coffee?  If you’re baking or cooking with milk, using a vegan substitute will really make a difference in how it tastes and in the consistency.

I did my own taste test after giving my opinion to Paola.  Now, I don’t do a lot of dairy products.  I’m not lactose intolerant or anything, I just want to save my dairy for my treats of goat cheese, frozen yogurt and the occasional splurge of Parmesan I put on my Italian food.  It was between the soy and the almond.  I got the vanilla flavor of both.  Yeah, they have a little more sugar that way, but I use it for my coffee and a touch in my morning eggs.  And have you HAD plain soy milk?  It tastes like cardboard.   Really.  Try some cardboard then take a sip of this stuff.  Same thing.

I tasted both as is, from a glass.  They were both good with almond milk having a strong taste of the nut.  Then I tried both in my coffee and in my eggs.  And surprisingly, I thought the almond milk was HORRIBLE!  It didn’t have ANY similarity to regular milk.  It was much more watery and I had to use a ton to even get my coffee a shade lighter.  Ick.

The soy milk, on the other hand, was creamier and thicker and made my eggs taste like crepes.  I loved it!

It might be that I’m just one of those people who like to eat almonds just as nuts and doesn’t like the “almond flavor” in anything else, like Amaretto.  Not a fan.  So I vote for the soy milk.

I’m just sayin’.  More almond milk for you, Paola!

Talk to you later,

Rona

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