Taste-Off: The best oat milk (and the worst) for vegans and lactose-intolerant folks

Being vegan or lactose-intolerant once meant suffering through awful plant-based milk alternatives. That’s definitely not the case now, especially when it comes to oat milk, the newest favorite on the very well-stocked, alternative dairy shelf.

Unlike so many plant-based milks that taste like the nut, seed or vegetable from which they are made, oat milk is so much like cow’s milk in both flavor and texture that it can be used in everything from coffee and smoothies to soups and sauces.

Compared to cow’s milk, oat milk is lower in fat, higher in carbs and has a bit more calcium; but it delivers substantially less in terms of protein and nutrients. That said, the nutrition details don’t seem to trouble consumers, as oat milk now ranks as the third most popular non-dairy milk.

A tasting of 12 brands of oat milk proves that making delicious, appealing milk from oats is not simple. The oats have to be properly soaked, drained and expertly strained in order to avoid gritty texture. The milk must then be enhanced with just the right amount of flavorings, thickeners and stabilizers to create clean flavor and luscious, creamy texture.

The best oat milk is creamy and tastes fresh, with a subtle sweet note. Sadly, far too few oat milks on store shelves hit the mark. Bad oat milk is viscous, gritty or laced with murky flavors that range from burnt to bitter.