Soy milk

One primary concern with a switch from cow’s milk to the nondairy version is the lack of protein. Unless they are fortified, most plant-based milks have only 2-3 grams of protein per serving, in comparison to 8 grams from cows. That is where soy steps in. It is one of the few complete proteins in nature–meaning it contains all the essential amino acids–and offers 7-9 grams of protein per serving as a milk alternative. It has a thinner texture, similar to 1% milk, and is a great option to pour over cereal for a dairy-free breakfast.

“I’ve grown up drinking [soy milk], and I don’t actually like the way regular milk tastes, but I don’t think they taste that much different. We cook or bake with [soy], and I also use it for cereal,” sophomore Sonja Henze said. Henze has grown up in a dairy-free household, and she prefers nondairy options to cow’s milk.