Soy Milk

The original plant milk, and still the benchmark. Soy milk is made by soaking, grinding and gently simmering soybeans, then straining them into a smooth, protein-rich drink. Its story goes back around 2,000 years to China, where fresh doujiang is still a beloved breakfast, ladled hot alongside fried dough sticks. It reached Europe and North America in the twentieth century and quietly built the entire dairy-free category. Nutritionally it's the closest plant milk to dairy, typically around three grams of protein per 100ml. The flavour is gently nutty with a mild beany note that modern brands have softened considerably. It froths superbly, holds its own in hot drinks, and behaves itself in baking, custards, pancakes and creamy savoury sauces.