Plant-based milks are not a modern invention but a centuries-old culinary tradition

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: While often viewed as a contemporary health trend, plant-derived liquids have been used for cooking and drinking since the Middle Ages. From medieval European almond milk to traditional soy beverages in China, these alternatives have a long history, though their nutritional profiles vary significantly compared to conventional dairy.

The linguistic history of milk is surprisingly fluid. The Oxford American Dictionary defines milk as both the secretion of mammary glands and the white juice of certain plants. This broader definition has deep roots; even the Romans used the Latin root lact to describe milky plant juices. By the 8th century, almonds—which originated in the Middle East—reached Europe, and almond milk became a staple in aristocratic kitchens from the Mediterranean to Iceland. Today, the market for these substitutes has surged, driven by lactose intolerance, dietary patterns like veganism, and a desire for environmentally conscious choices.

Nutritionally, plant milks are not uniform. While cow's milk provides a reliable package of protein, calcium, and vitamins, plant-based versions rely on fortification to bridge the gap. Legume-based milks, such as soy, often mirror the protein and energy levels of dairy, whereas nut and grain milks frequently fall short. Because there are no legal mandates requiring plant milks to match the nutritional profile of dairy, manufacturers often add thickeners, flavors, and vitamins to improve taste and health outcomes. In the United States, only fortified soy beverages are currently recognized within the federal Dietary Guidelines as a dairy group equivalent.

It is critical to distinguish between adult plant-based beverages and specialized infant nutrition. Ordinary plant milks are not suitable replacements for breast milk or infant formula during a child's first year. While precision fermentation is now creating dairy-identical proteins using microorganisms, these are distinct from plant-based extracts. Furthermore, consumers should be aware of specific risks; for instance, the UK's Food Standards Agency advises against feeding rice milk to young children due to naturally occurring inorganic arsenic. Whether choosing coconut, oat, or soy, understanding the processing and fortification of these liquids is essential for those seeking a true nutritional substitute.

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