It’s official: plant-based dairy is taking the world by storm. 

For some, recently-released investigations into the global dairy industry have changed hearts and minds. Footage has exposed mothers torn from their calves immediately after birth, each crying for the other as workers drag them away. 

For others, new information about lactose intolerance has prompted the change. Up to three-quarters of all humans are lactose intolerant, causing stomach aches, bloating, and gas for those who consume it. 

And for many, the environmental effects of dairy can no longer be ignored. Land use, water use, and greenhouse gas emissions are higher for dairy milks, leading consumers to reconsider their choices. 

Regardless of the reason, plant-based milk sales are on the rise, while dairy milk sales are slowly dwindling. If you’re ready to experiment with the “dairy” of the future, look no further than these plant-based products.

Healthy and sustainable: the plant-based milk lineup

  • Oat: When it comes to dairy-free options for your morning coffee, there’s no doubt that oat milk is king. Creamy, accessible, and naturally sweet, a splash of Oatly or Trader Joe’s oat milk is a wholesome addition to your morning routine. 
  • Soy: If you’re looking for a neutral, subtle milk alternative, look no further than Silk’s soy milk or Kroger’s Simple Truth soy beverage. This classic dairy alternative isn’t just high in protein and omega-3s. It’s also versatile, sustainable, and – most importantly – free of cruelty. 
  • Almond: This alternative is easy to find, easy on your stomach, and easy on the greenhouse gas emissions! You can even purchase Califia Farms’ almond milk creamer to elevate your morning brew. 
  • Honorable mentions: While oat, soy, and almond milk are some of the largest players in the plant-based game, let’s not forget about their healthy and creamy cousins. Cashew and macadamia are wholesome and accessible options, while rice milk is perfect for those with nut allergies. 

Store-bought vegan cheeses for your next shopping trip

Plant-based cheeses are a world unto their own. Whether they’re made with cashews, vegetable oils, or soy, vegan cheeses are a necessity for plant-based beginners. 

Here are some of our favorites: 

  • Trader Joe’s: Perhaps nothing has a cult following quite like Trader Joe’s plant-based cheeses. Choose from the Cheddar Style Slices, Shredded Parmesan Cheese Alternative, or Mozzarella Style Shreds. 
  • Violife: Cheddar slices, shredded cheddar, and shredded mozzarella are just a few of the items Violife has to offer. If you’re in the mood for the perfect pasta topping, look no further than the solid parmesan cheese! 
  • Miyoko’s: If you’re fortunate enough to have Liquid Vegan Pizza Mozzarella near you, don’t walk – run! – to your nearest store. 
  • Daiya: For those who have been in the plant-based game for quite some time, “Daiya” will certainly ring a bell. In addition to their dairy-free cheeses, Daiya also produces a range of frozen, plant-based pizzas. 
  • Chao: Get back to basics with Chao’s Creamy Original slices, and your plant-based transition will feel as effortless as possible. 
  • Kite Hill: While the Almond Milk Ricotta is certainly nothing to scoff at, Kite Hill also dishes up a caramelized onion spreadable cheese made with almond milk. 
  • Nutritional yeast: Ah, yes–the classic ingredient in every plant-based enthusiast’s kitchen. Check out how you can use this versatile ingredient as a healthy, vitamin-packed cheese replacement. 

Bonus recipe: homemade peanut mozzarella cheese

If you’re trying to save a few dollars and eat wholesome, homemade cheeses, look no further than this plant-based “mozzarella” recipe: 


  • 1 cup shelled peanuts
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 tbsp. of salt
  • 1/4 cup nutritional yeast
  • 5 tbsp. cornstarch
  • Water
  • 1 tbsp. margarine (optional)


  1. Soak the peanuts in 2 cups of water for at least 4 hours. After draining, add the soaked peanuts to a blender with 1 1/2 cups of water, olive oil, salt, nutritional yeast, and apple cider vinegar. Blend for 1 minute.
  2. In a saucepan, melt the margarine. Pour in the mixture over medium heat, stirring constantly with a wooden spoon until it boils.
  3. Dilute the cornstarch in 1/4 cup of water. Slowly pour over the mixture while constantly stirring, allowing it to thicken. 
  4. After one minute–or until you have the consistency of melted cheese–prepare an airtight mold. Pour the mixture, let it cool to room temperature, cover, and refrigerate for at least 24 hours before eating.
  5. Although mozzarella cheese isn’t very firm, you can still unmold this cheese and grate it. Use it for dairy-free pizza or plant-based tacos…and enjoy!