Hi Marika,
The Westsoy is the only brand of soymilk that we find works in a bowl of cereal. Jane really doesn’t care for any of them… I don’t mind. But overall, we prefer the nut milks. And love the homemade variety best of all!

Either way, knowledge is power!

Have a great day.

Hi Maija,
I’ve never seen Alpro… If I run across it, I’ll give it a try. We don’t typically drink rice milk for the same reasons you mentioned (lack of nutritional value). As for soy milk. We make our own too. We like the Westsoy for cereal. But for all other purposes, we use the same machine we do for almond milk (link in post). It has a beany taste to it…which some people really love. You may want to consider a soymilk maker yourself. They’re not cheap, but over time, they more than pay for themselves.

Hi Travis,
Yes, we’ve tried it. We usually have a package in the pantry, just in case Jane doesn’t have time to make our almond milk. The homemade stuff is (in our opinion) far superior, and very easy to make. But neither Jane nor I care for almond milk in our cereal.

Hi Sparrow,
I know a lot of people take issue with supporting companies that manufacture animal products in addition to vegan products. We feel that, buying vegan will get these companies to produce more vegan options, which will make vegan products more mainstream, which opens the market to people who might not otherwise consider eating vegan… I know there’s cruelty involved, but these are huge players, they’re not going anywhere anytime soon, so if we can get them to move in this direction, that’s probably a good thing.
Thanks for the info on 8th continent! I haven’t purchased the product, but we’ve had a few recommendations from our readers. I had no idea re the lanolin.

I thought that was really interesting to learn that big dairy got into soymilk so they could keep their market share on all things “milk.” (All White Wave products are made by dairy company Dean.)

And watch out for 8th Continent, by the way, because they aren’t vegan – they have lanolin-provided vitamin D in their soymilk.

This morning I had some on some whole wheat macaroni for mac-n-cheese breakfast. I’ve also tried it as grilled cheese sandwiches in which it beats all other vegan cheeses I’ve tried because there’s no issue about whether it melts or not since it’s already “melty” because it’s a thick sauce.

If you’re interested in trying it out, the recipe is here:

http://www.fatfree.com/recipes/sauces/golden-cheaze-sauce

The difference in how I make it from the recipe is that I haven’t made it with pimiento/pepper (though people who have tell me it’s really great that way.) Also, you want to be careful not to put in too much mustard (make it a scant measure) or too much lemon juice (put no more than two tablespoons, even if the lemon has more juice in it) because those flavors will overwhelm the mix very easily and ruin it.

I love how it mixes up so quickly, too. It’s practically instant once you’ve made it the first time and are used to the recipe. It’s one of the few things I keep canned beans around for – usually I cook beans from scratch because it’s so much cheaper but I love the instant gratification of this recipe.