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this post was submitted on 28 Oct 2023
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I think the main distinction is lactose. And/or the proteins that are present in milk.
While oat milk and consorts can be used in a lot of use cases it's not a one to one replacement and it's dishonest to claim it is.
Depends on the uses. Food Theory did a great video about this very thing, covering preferred taste, consistency, price, protein / fat content, and bake-ability: https://youtu.be/df8FRfVtVNw
Lactose is simply the kind of sugar/ starch in the milk.
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