What is the Best Plant-Based Milk for Coffee?

From veganuary.com

If you’re trying plant-based milk for the first time and can’t go without your daily coffee, you might be wondering which non-dairy option provides the best latte or the creamiest cappuccino.

What works best for you will depend on how you take your coffee. Oat milk is generally the best all-rounder for coffee, especially barista blends, since the fat and protein balance gives you the steam and froth you’d get from cow’s milk. Soya is a solid match for texture and protein content, while almond and coconut work better in black, iced or flavoured coffee.

In this blog, we’ll go through the options available in the UK and how to pick the best milk for your preferences.

Oat milk

Oat milk has become the UK’s most popular plant-based dairy alternative, as its thick and creamy texture rivals cow’s milk.

There are barista-style versions which have been specifically formulated to froth and hold their texture in coffee. Whether you prefer a latte, cappuccino, iced coffee or black coffee with a splash of milk, oat milk covers all bases.

                                                                                        Image Credit: Leon Seibert on Unsplash

Oat milk brands to look out for:

Oatly

Alpro

Plenish

Glebe Farm

Minor Figures

Moma

MYOM

Califia Farms

Oddlygood

Supermarket own-brand

Why it’s great: It’s the most widely available barista-style plant milk in the UK and reliable for all your caffeine-related needs.

Soya milk

For those who love milky coffees like lattes or flat whites, soya barista blends are one of your best bets alongside oat.

Soya milk has a naturally sweet taste which is loved by many. However, it has a lighter texture than oat, which means it doesn’t have quite the same frothing and foaming abilities. Standard (non-barista) soya milk splits or curdles when added to hot espresso or instant coffee, so stick to a barista version where you can.

Soya milk brands to look out for:

Alpro

Plenish

Grower’s Harvest

Glebe Farm

Rude Health

Sojade

Supermarket own-brand

Why it’s great: It’s higher in protein than many plant milks, froths up pretty well and is one of the cheaper dairy alternatives.

Almond milk

Almond milk has a subtly nutty taste, which some people love. It’s lighter than alternatives like oat or hazelnut milk, so it works well in iced coffee.

There are several barista-style versions available, which froth up well for lattes and flat whites. The standard versions have a thinner texture than oat and soya and can curdle in Americanos or instant coffee. If almond milk is your preference, it may take some experimenting to get the right brand for you.

Almond milk brands to look out for:

Alpro

Plenish

Rude Health

Almond Breeze

Supermarket own-brand

Why it’s great: It’s a popular choice for iced coffee and widely available across UK coffee chains. 

Hazelnut milk

Hazelnut milk has a creamy texture and a distinctly nutty flavour, stronger than almond milk. Its thickness means it froths well and holds up in hot espresso-based drinks.

The taste also pairs well with mochas and other flavoured or dessert-style coffee drinks.

Hazelnut milk brands to look out for:

Alpro

Rude Health

Oddly Good

Why it’s great: A distinctive flavour for anyone who likes a stronger kick to their coffee.

Coconut milk

Coconut milk offers a tropical, sweet flavour, but doesn’t have the same thick and creamy consistency as other plant milk options.

It works well in iced coffee, sweeter drinks or anything where you want that richness to come through. Although there are barista options available, they are not as easy to come by as other dairy alternatives.

Coconut milk brands to look out for:

Alpro

Plenish

Koko

Rude Health

Why it’s great: Offers a tropical flavour if you want a change from your usual coffee order.

Cashew milk

Cashew milk has a subtly nutty taste and froths moderately well in a latte or cappuccino. It doesn’t tend to curdle in Americano or instant coffee drinks, making it a reliable option.

Cashew milk brands to look out for:

Plenish

Rude Health

Why it’s great: Gives a creamy, subtly nutty flavour that sits between almond and hazelnut.

                                                                                                              Image Credit: AdobeStock

Pea milk

Yes, pea milk is a thing and it really does work in coffee (don’t worry – it’s not green and it doesn’t actually taste of peas).

While not widely available in the UK, it’s an option for those avoiding oat, soya and nut milks and offers a surprisingly smooth, creamy taste. Choose a barista version if you want to use pea milk for flat whites, lattes and frothy coffees.

Brands to look out for in the UK:

Sproud

Mighty

Why it’s great: Packed with calcium and protein and a handy option for those with allergies to nuts or soya.

Best-performing plant milks for coffee

Here are the plant milks that tend to stand out among reviewers for lattes, cappuccinos and other milky coffees drinks:

Oatly Oat Drink Barista Edition – Often considered the gold standard of plant milks for coffee. It’s formulated specifically for steaming and frothing and is widely used in coffee shops.

Minor Figures Organic Barista Oat Drink – Used in coffee shops, Minor Figures’ barista oat milk has rave reviews for its frothing ability and texture.

Alpro Barista Oat Drink – Reviewers love this option and it’s available in many supermarkets. It does a good job of frothing for lattes, flat whites and lattes and has a creamy texture.

Plenish Organic Soya Barista Milk – People love this soya barista milk because it froths nicely and has a natural sweetness.

MOMA Barista Oat Drink – A reliable option if you want a creamy oat milk that works well in all your favourite hot drinks.

Alpro Barista Almond Drink – Reviewers have raved about the nutty flavour of Alpro’s almond barista milk and how well it complements their hot drinks.

Califia Farms Oat Barista Blend – Another standout. Reviewers have praised its ability to froth up well and its taste.

Sproud Barista – Designed for all your coffee-related needs, from creating latte art to splashing in your filter coffee. Reviewers are impressed with the texture and how well it steams up.

If you don’t like the first non-dairy milk you try, don’t be put off. There are so many brands and options so it may take some experimenting. We’re certain you’ll find your new favourite before long!

https://veganuary.com/best-plant-milk-coffee/

Realistic vegan bangers just launched in the UK, available exclusively to online shoppers

From veganfoodandliving.com

Juicy Marbles has launched its new Butcher-Minced Bangers exclusively on Ocado, featuring realistic fat cubes and a meaty texture with pea protein and fibre

Cult plant-based brand Juicy Marbles has given its signature whole-cut treatment to a humble British classic with the launch of its new Butcher-Minced Bangers.

Available exclusively via online retailer Ocado from 31 July 2026, the innovative sausages promise an authentic, premium butcher-style texture and a flavour suited to British classic meals.

Priced at £4.09 for a pack of six, the coarse-ground bangers are designed to be a cut above the smooth, emulsion-based meat alternatives that currently dominate supermarket shelves.

Known for creating world-first plant-based steaks and marbled ribs, the brand aims to address what it sees as a long-overdue need for an experiential overhaul in the sausage aisle. By mincing their own whole-cut plant proteins alongside crafted vegan fat cubes, Juicy Marbles has developed its sausages to baste from within as they sizzle in the pan.

                                                                                                                                                  Photo © Juicy Marbles

Juicy Marbles Butcher-Minced Bangers

Featuring a snappy casing and a rich, beef-style flavour, the bangers achieve a golden-brown crust in just six to eight minutes.

Traditional plant-based sausages often rely on heavily processed protein emulsions, which can result in a uniform, hotdog-like consistency. In contrast, Juicy Marbles adapts traditional butchery techniques by coarsely mincing whole plant-based protein cuts and blending them with visible cubes of plant fat. These fat pockets melt during cooking, creating a juicy, marbled effect that mimics high-end butcher sausages.

Along with great flavour and texture, the sausages offer 12.4 grams of protein per 100 grams. You’ll also find zero preservatives, a good source of fibre, 21 per cent of the daily recommended value for iron, and 20 per cent for vitamin B12.

Speaking in a press release, co-founder Luka Sinček explained that while plant-based sausages have tasted good for a long time, the team felt compelled to innovate.

Having tested genuine butchery techniques on their own plant cuts, he says “the superior eating experience kinda shocked us,” making the launch an easy decision.

From comforting winter meals to relaxed summer barbecues, Juicy Marbles' new bangers are ready for action. Photo © Juicy Marbles

Buying Juicy Marbles plant-based bangers in the UK

The new Butcher-Minced Bangers are available to purchase online exclusively through Ocado, retailing at £4.09 for a six-pack.

Plant-based food fans seeking to elevate iconic dishes like bangers and mash, toad-in-the-hole, or a hearty weekend full English will need to order online for now, as there is currently no confirmed release date for brick-and-mortar supermarket stores.

Given Juicy Marbles’ track record of cult product releases, this latest drop is expected to prove popular among compassionate cooks looking for an indulgent, high-protein addition to their meal rotation.

https://www.veganfoodandliving.com/news/juicy-marbles-realistic-vegan-bangers-launch-uk/

UK: Nostalgia and tradition linked to resistance to vegan diets

From stirlingnews.co.uk

Fond memories of childhood meals and family gatherings are keeping people from switching to plant-based diets 

A study from the University of Stirling has found that nostalgic connections to food are a key reason many remain resistant to adopting vegan or plant-based eating habits.

The research, led by Aga Kosla from the faculty of natural sciences, reveals that the reluctance to change is less about the food itself and more about what it represents, a sense of home, identity, and tradition.

Ms Kosla said: "Our research shows that dietary change is not just a practical or nutritional issue.

"Food is tied to identity, belonging, and family life, so vegan advocacy, activism, and public health messaging needs to engage with those emotional and cultural attachments.

"This study highlights that resistance to plant-based diets is not simply about taste or convenience, but about maintaining continuity with the past and preserving meaningful traditions.

"Interestingly, participants often realised that it was the shared experience, not the specific ingredient, that mattered most."

The study interviewed 24 regular meat consumers to explore their attitudes and memories related to food (Image: University of Stirling)

The study involved interviews with 24 regular meat eaters who were asked to reflect on their attitudes and memories related to food.

Researchers used reflexive thematic analysis to identify common themes across the responses.

Nostalgic foods, such as Christmas turkey or family recipes, were found to play a significant role in shaping people’s food choices.

Participants often described these meals as tied to celebrations, cultural identity, and a sense of belonging.

However, when participants were asked to reflect more deeply, many became more open to vegan alternatives, especially if those foods could recreate the same social experience or emotional meaning.

Researchers believe these findings could help improve the way vegan and plant-based options are promoted to the public.

By focusing on recreating familiar, culturally meaningful dishes with vegan ingredients, producers and campaigners may be able to make the transition feel less like a loss.

The study also found that friends were more likely than family to be flexible and supportive of plant-based diets.

Traditional food practices within families were seen as harder to change and potentially more conflict-ridden.

Psychologist Dr Carol Jasper, who supervised the project, said: "Recreating nostalgic or culturally significant dishes using vegan ingredients can make dietary change feel more accessible.

"This could also help reduce the social barriers people face, particularly in family settings.

"Like culinary traditions from the past, the food of the future, crafted without the inclusion of meat and other animal-derived ingredients, may also evoke a sense of nostalgia and encourage the creation of new customs that can resonate with and enrich future generations."

https://www.stirlingnews.co.uk/news/26418712.nostalgia-tradition-linked-resistance-vegan-diets/

Where do vegans turn after restaurant closures?

From laist.com

By Ezra Salkin

It always sucks when your favourite L.A. restaurant closes. Multiply that feeling tenfold if you happen to be vegan and already live as an outlier. While Los Angeles has long been seen as a hub for plant eaters, lately, not everyone has felt that way.

Donna Jean, an Italian-inspired vegan restaurant in Sherman Oaks, which shuttered at the end of 2025, was just one L.A. restaurant to close in recent years. Chef Roy Elam opened Donna Jean, which became a beloved community staple, in 2022, naming it in honour of his mother who died of breast cancer but switched to a vegan diet in her final months, in lieu of another round of chemo. The restaurant became known for preparing all its pizzas, pastas and sauces from scratch while using top-notch ingredients. 

                                                  Donna Jean's sitting vacant on Woodman Ave, after closing in December.    (

Ezra Salkin

/

LAist

)

“It really felt like a small-time kind of community restaurant in a lot of ways,” said Josh McClain, a former manager, going as far as calling it a “lifeline” for certain customers with niche allergies.

In spite of its dedicated fanbase, at the end of the day the restaurant just never was able to expand beyond them, said Elam, who still operates the original Donna Jean restaurant in San Diego.

“We could have a $10,000 day and that would be our whole entire week, and every other day would be, like, $0.”

It’s a problem spread across the local landscape. Other notable vegan restaurants in the Valley to have closed over the last five years include Krimsey’s, Mamicon’s Vegan Mexican Restaurant, Sugar Taco and the Van Nuys location of Grain Cafe.

It got us thinking .... What do plant-based diners do when their favourite restaurants go away? Stay home and cook? Eat vegan dishes at omnivore restaurants? Give up the lifestyle altogether? We spoke to a handful of vegan Los Angeles diners to get a better grasp.

Veganism out of fashion?

McClain, a former manager at Donna Jean, became vegan during the last five years of Covid, initially due to supply-chain fears related to the availability of meat. He does believe there’s substance behind conversations about veganism going out of fashion. Post Donna Jean, rather than eating out, he and his girlfriend have been staying home, disconnecting — as much as possible — “from the structures of agriculture,” he said.

The couple have started the practice of homesteading, making their own tofu, sourdough, soy and oat milk, continually dialling in and refining their processes, as being vegan “can get pretty expensive,” he said.

 “Typically, most people that are vegan, they have the time to be able to do so," he added. "They have the money to be able to do so. They have the time to figure out dishes, test, and experiment."

He acknowledged that it’s only in recent history that vegans have been able to go out and enjoy restaurants like everyone else. To do it at home, he admits: “It’s a privileged position.”

                                                             Donna Jean, when it was open and serving customers.   (Courtesy Donna Jean)

Natural correction

Eric Eichelberger, a local filmmaker who’s been vegetarian across different cities since 1994, has the hindsight of remembering what it was like before the boom of the 2010s. What’s happening now is a natural correction, he said, and nothing to be overly concerned about.

“There was a fad of opening vegan restaurants. And so there became, just like anything, too many to really support the people who were vegan, vegetarian, whatever,” he said. “It’s now back to a reasonable amount.”

That doesn’t mean Eichelberger hasn’t lost some of his go-tos. Real Food Daily comes to mind, but he stands by a simple truism: “If you have a great price point and you have great food, you're going to survive.”

He also added that places that have maintained a hippy, punk or political approach have done better, with some spots having been around for decades.

For example, he points to Studio City’s Leonors Organic (which opened in 1985), and Oh Happy Day Vegan Café and Grocery (in 1977), which sadly burnt down during the Altadena fires, though the owner is reportedly looking for a new location.

“It’s all these sort of vegan, Bacari-like kind of places that are closed now,” he said, referring to the hip — and pricey — Silver Lake omnivore restaurant. Veggie Grill is always a dependable option, he said. (One of their locations closed in the Valley, as well.)

Vegan heaven

Jacinda, a customer care associate for a plant-based brand, has been a strict vegan for 16 years. (She declined to give her last name for personal safety reasons). Hailing from Lubbock, Texas, she’s one of the optimists. “L.A. is [still] vegan heaven,” she said.

As someone who likes to eat her way around town, “Every time I see one [restaurant] close, I see a new one open,” she said. “[To this day] I don’t know how somebody could go eat at every vegan restaurant here.” 

Still, every closure, like her local favourite Hijo De Su Madre, is “heartbreaking,” she added.

But what if all the restaurants did close? “It's just not an option to change either,” she said. “We will do whatever we have to do [to stay vegan]. If we have to eat beans and corn bread at home, then that's what we're going to do.”

Supper clubs baby!

Jef Travis, a hospitality professional, has been vegan since 1991, taking on the lifestyle initially as a form of rebellion against his father who insisted on taking him hunting as a kid. As prices continue to rise, Travis predicts some vegan restaurants will continue to exist, but they’ll be expensive, and will exist mainly for special occasions. 

As produce prices continue to surge, sometimes faster than meat, due to a mix of agricultural labour shortage and escalating oil and fertilizer prices, he said things won’t get any easier for restaurants.

“Hopefully those costs will begin to plateau,” he said, as we see more streamlined mechanized processes be implemented, and as we cross the threshold into the much-vaunted AI-driven fourth agricultural revolution. 

In the meantime, Travis urged other vegans to try and stay ahead.

“Don’t neglect the frozen food section” at your grocery store, where you can stock up on produce that’s flash frozen at the peak of ripeness. That, as well as finding gathering places, “Supper clubs, supper clubs, supper clubs, baby! Let's supper-away and do it together. Let’s go to the grocery store!”  

Leaving the lifestyle

If the restaurants continue to close, Eden Gordley, an actor who started her journey toward veganism six years ago to help with sinus issues, said she might be discouraged enough to leave the lifestyle herself.

“I would say that it's not easy to cook for yourself all the time," she said. "It's really hard. Anybody who is able to do that is, like, extremely privileged.”

 “I'd be discouraged to eat out {as well},” she added, noting that vegan dishes at omnivore restaurants aren’t really reliable options. This goes for national restaurants and fast food chains, too, not just mom and pops, who often use L.A. and similar big blue cities as test markets for specialized trends. Some dishes disappear overnight, she said, and others that find their way onto menus often aren’t given much thought or intention. “They just aren’t good.”

So, what’s next for vegan restaurants in L.A.? Donna Jean’s Elam said: “This is the one thing I noticed about L.A., is that when you're new, they care. When they can't have you anymore, they care. But the middle part — that’s the hard part.”

https://laist.com/news/food/where-do-vegans-turn-after-restaurant-closures

Why clearly labelled plant-based menu options have become a business necessity

From nrn.com

Businesses can capitalize on the 42% of consumers who identify as ‘flexitarian’ 

Restaurant operators have spent the last several years navigating inflation, labour shortages, changing consumer habits, and rising ingredient costs. At the same time, one long-term shift is reshaping menus across the industry: more consumers are looking for plant-based meals.

This is no longer a niche trend: Today’s diners include vegetarians, vegans, flexitarians, and omnivores who simply want more plant-based choices when dining out. For operators, the opportunity is not about replacing traditional menu favourites — it’s about making plant-based options easy to find and order.

Consumer demand continues to grow: Global market research firm Grand View Research estimates the vegan food market reached more than $22 billion in 2025, and projects continued double-digit annual growth through 2033. NielsenIQ has also reported continued growth in plant-based purchasing behaviour. Importantly, many of these consumers are not strict vegans or vegetarians. They still eat meat but are increasingly incorporating plant-based meals into their diets throughout the week. Many are looking for flexibility, variety, and perceived health benefits.

According to Euromonitor, 42% of global consumers identify as following a flexitarian diet, meaning they are intentionally reducing consumption of animal-based products without eliminating them entirely. In the United States, plant-based eating has expanded well beyond consumers who identify as vegan or vegetarian. Research cited by Restroworks found that 54% of U.S. adults eat vegetarian meals sometimes or always when dining out, while 25% report eating vegan meals sometimes or always when eating out.

Younger consumers also increasingly expect restaurants to offer at least some plant-based choices. Research from Packaged Facts and other market analysts shows that younger generations are more likely to experiment with plant-based foods and alternative proteins.

For operators, offering plant-based options is becoming less about following a trend and more about meeting evolving customer expectations. These changing dining habits matter operationally because flexitarian guests rarely search specifically for “vegan restaurants.” Instead, they are choosing restaurants where plant-based dishes are easy to identify, clearly labelled, and integrated naturally into the menu.

This is especially important for group dining. One vegetarian or vegan diner can influence where an entire group chooses to eat, meaning unclear or limited plant-based options can cost restaurants an entire party.

                                                                                                                             Peter Garritano

Clear menu labelling builds trust

Offering vegan or vegetarian items is only part of the equation. Guests also need confidence that the information is accurate. One of the most common frustrations among plant-based diners is inconsistency between online menus, printed menus, delivery platforms, and staff knowledge. A dish may appear vegetarian online but contain hidden animal-based ingredients in person, or a server may describe it differently than the menu. These inconsistencies create friction during ordering and can damage customer trust.

For many guests, convenience matters just as much as availability. If customers have to ask multiple questions before ordering, the process becomes more difficult than it needs to be.

Clear and consistent labelling helps eliminate confusion. Restaurants that successfully serve plant-based diners typically use:

• Standardized vegan and vegetarian icons

• Consistent labelling across digital and printed menus

• Clear ingredient descriptions

• Staff training around substitutions and allergens

• Updated third-party delivery platform information

Consumers also increasingly decide what to eat before they walk through the door. If vegan and vegetarian options aren't clearly visible on a restaurant's website, QR code menu, Google Business Profile, or delivery apps, many guests will simply move on to another option.

Plant-based labelling should remain consistent everywhere customers interact with the menu, including the above digital locations, as well as on social media platforms and catering menus.

Labels of vegan, vegetarian, and plant-based describe ingredients and should not automatically imply that cross-contact is impossible; restaurants should separately disclose the use of shared fryers, preparation surfaces, or equipment when relevant.

Some restaurants take this one step further by creating a dedicated vegan or plant-based menu. While not every operation has enough offerings to justify one, a separate menu signals that plant-based diners are a priority and makes it easier for guests to find suitable options. Restaurants don't need to create new dishes. Existing vegan and vegetarian menu items can simply be grouped into a dedicated section, giving diners even more confidence than menu symbols alone.

Staff training is part of the customer experience

Menu labelling alone is not enough. Front-of-house staff must also understand the menu and be able to answer questions confidently.

Plant-based diners often ask about ingredients, preparation methods, substitutions, and cross-contact concerns. If servers appear uncertain or provide conflicting answers, guests will lose trust and confidence.

A brief staff review of vegan and vegetarian menu items, substitutions, and common ingredient questions can significantly improve the guest experience. Staff should be prepared to answer which dishes are vegan or vegetarian, whether substitutions are available, and whether sauces, broths, or sides meet those standards.

Plant-based options can support operational flexibility

Plant-based menu items can also create operational advantages. Grain bowls, pasta dishes, vegetable-forward entrées, bean-based proteins, and globally inspired dishes can diversify ingredient usage, reduce exposure to volatile protein pricing, and increase menu flexibility. Many operators are successfully integrating a handful of clearly identified plant-based dishes directly into their core menu rather than creating an entirely separate concept.

The opportunity is about choice

The growth of vegan, vegetarian, and flexitarian dining does not mean every restaurant needs to become fully plant-based. It does mean that customers increasingly expect clear options, accurate information, and a seamless ordering experience. Importantly, successful restaurants are avoiding messaging that feels ideological or judgmental. Consumers generally respond better to menu innovation centred around flavour, quality, convenience, and variety rather than moral positioning.

Restaurants that make vegan and vegetarian options clearly visible and easy to understand position themselves to capture a wider range of diners without alienating traditional customers. For operators navigating an increasingly competitive market, that’s good customer service and good business.

https://www.nrn.com/expert-opinions/why-clearly-labeled-plant-based-menu-options-have-become-a-business-necessity