Dairy is SO 2010, but the limitless nondairy milk options have overwhelmed our refrigerators and Starbucks orders. What's a girl to do!? Look to Wellness By Josie's definitive guide to non-dairy milks. Got milk?

Almond Milk: The Basic Betch of Nut Milks

Benefits: Almond milk actually has more calcium than regular milk, so take that, dairy! Almonds are also an amazing source of Vitamin E, magnesium, and Vitamin D.

Calories per serving: 30-50g

Tastes like: Nutty, with vaguely sweet undertones and water-like texture.

Use it for: Just about anything you'd use dairy milk for. It's extremely versatile. Use it in your turmeric lattes for extra Betchy status. Just beware: not the best alternative for coffee creamer, since it's thin and might curdle (even that word is gross).

Try this product: Silk Unsweetened Almond Milk

Make it yourself:

Soak 1 cup almonds in 5 cups of cool water overnight
Blend on high with 1 pinch sea salt, splash of vanilla, and 2 pitted dates (for sweetness until creamy (about 1-2 minutes)
Strain using a cheese cloth, and squeeze until all liquid is extracted

Coconut Milk: The Yogi

Benefits: Similar to it's oilier twin, coconut oil, this milk is high in MCT, which is a kind of fat that is absorbed like a carb, rather than a typical fat, meaning it gets burned into energy. It's also super trendy right now, so if you don't know the acronym, remember it to impress your wellness friends (it’s 2019—we all have them).

Calories per serving: 45-60g

Tastes like: creamy, thick, and coconut-y

Use it for: Use it to thicken recipes, like in soups and curries (you gourmet chef, you!).

Try this product: So Delicious Coconut Milk

Make it yourself:

Add 2 cups shredded, unsweetened coconut to 3 cups water and blend on high for about 2 minutes
Taste test before removing from blender, and add vanilla or maple syrup if it needs to be sweeter (and doesn’t it, always?)
Strain through nut milk bag

Pea Milk: The New Kid on the Block

Benefits: The latest non-dairy milk to hit the fridges of vegans and the wellness-obsessed packs a whole lot of protein. Using pea protein, this milk provides 8 grams of protein per cup, and is high in Omega-3s.

Calories per serving: 100

Tastes like: Slightly bean flavored, and as thick as skim milk.

Use it for: Savory dishes like soups or curries (you’re not going to want this taste in your coffee, unless it’s the sweetened versions)

Try this product: Ripple Pea Milk

Make it yourself: Just don’t. Try to forget that what you’re drinking was made from the vegetable you used to hide under your plate as a kid.

Cashew Milk: The One You Want to Dip Cookies In

Benefits: This creamy dairy alternative is low in calories and sugar, and provides an extra dose of heart-healthy monounsaturated fat (good for your skin! You know you want it…). Plus, it gives a boost in the feel-good hormone tryptophan, which increases serotonin levels in the brain (the happy hormone).

Calories per serving: 25-40

Tastes like: Nuttier, sweeter, and creamier than Almond Milk. If it’s a good version, it can be just as thick as whole milk, aka prime texture for Oreo dunking.

Use it for: If you’re a real Martha Stewart, cashew milk makes for a great dairy-free ice cream base. You can also have it with cereal or farmer’s market granola (if you’re a real betch).

Try this product: Pacific Foods Cashew Beverage

Make it yourself:

Soak 3/4 cups raw, unsalted cashews in cold water for at least one hour (or overnight for creamier texture)
Blend cashews and 3 cups of water (for a thinner texture, add more water), and add maple syrup, honey, or vanilla for added sweetness.
Strain the milk through a nut bag
Bonus tip: keep the leftover creamy solids to mix with cinnamon to make into a dip or spread onto toast.

Soy Milk: The Bad Boy

Benefits: Soy milk is possibly the non-dairy milk that’s highest in protein. It’s also a good source of calcium, fiber, vitamin B1, and manganese. However, soy has been controversial in how healthy it actually is. Some studies suggest that the isoflavones in soy milk act like estrogen in the body, disrupting hormone balance and possibly even contributing to breast cancer. But don’t get your nut milk bags in a wad—everything in moderation. If you have a healthy thyroid and hormone balance, the occasional Soy Latte won’t hurt.

Calories per serving: 80-120

Tastes like: The milk at the bottom of your cereal after eating Honey Bunches of Oats

Use it for: Add it to your morning cup as a coffee sweetener, your oatmeal to thicken it, or even in your favorite pancake recipe.

Try this product: Pacific Natural Foods Barista Series Soy Blenders

Make it yourself: Just don’t even try to DIY. Your time is precious, and making soy milk is no simple feat.

Oat Milk: Hygge in a Cup

Benefits: This humble little dairy-free, Scandinavian beverage is low in fat, and high in fiber, calcium and vitamin D. It’s also free of nuts (good for people with nut allergies…obviously).

Calories per serving: 130g

Tastes like: Buttery, thick, rich, and sweet

Use it for: Well, of course, coffee! It’s thickness makes for the perfect frothy latte, plus it can be heated without losing any of its consistency. It goes extremely well with cinnamon or nutmeg for a latte that tastes like a hug in a mug.

Try this product: Oatly Oat Drink

Make it yourself:

Soak 1 cup rolled or quick oats for at least 30 minutes
Drain the oats and wash them
Blend with 3-4 cups of filtered water (less for a thicker consistency, more for less calories per serving)
Filter through cheese cloth or strainer, and keep refrigerated for up to 5 days

Hemp Milk: The "Do You Lift, Bro?" Milk

Benefits: The actual seed contains a glorious amount of protein, and therefore, hemp milk is great for getting more protein in your diet. It also has the highest amount of omega-3's than any other milk—here we come heart health!

Calories per serving: 70-80g

Tastes like: Slightly nutty flavor (similar to almond milk) but in a thicker consistency

Use it for: Smoothies, baked goods, lattes, and pretty much anything you’d use regular milk

Try this product: Living Harvest Tempt Unsweetened Hempmilk

Make it yourself: While it can be made just like the other nut milks (with 1/2 cup organic, hulled hemp seeds), I’ve found that DIY doesn’t always turn out well…often too water-y, so I would recommend sticking to store bought for this one. You can be domestic some other time.

Flax Milk: The Unsung Hero

Benefits: This little unknown milk is high in fiber, and rich in alpha linoleic acids, which has been used to prevent and treat heart disease. Plus, it’s high in calcium and omega-3s. Most flax milk is made by companies who use non-GMO flax, aka you’re getting the most natural versions possible.

Calories per serving: 70-80g

Tastes like: Water-y consistency, and a little sweet

Use it for: Since it’s nutrient packed, it works great in smoothies or avocado pudding (because I know you’re that girl that eats avocado pudding).

Try this product: Good Karma Flaxmilk + Protein

Make it yourself:

Blend 1/2 cup of flax seeds with 4 and 1/2 cups of water on high for 1 minute. Let it rest for 2 minutes. Blend again for 1 minute, letting it rest for 5 minutes, and then blend once more for 30 seconds.
Strain milk through a nut milk bag, and shake well before each use.

Rice Milk: The Carb-Loader

Benefits: While it’s a good source of vitamin B and is heart-healthy, it’s not the favorite when it comes to dairy-alternative milks. It’s lower in calcium than other milk options, and is high in carbohydrates, so it would be a good option if you need more healthy carbs, but not a great one if you’re like me and eat too many croissants and plates of spaghetti.

Calories per serving: 70-130g

Tastes like: A light, sweet, flavor with water-y consistency

Use it for: Baking muffins or pancakes, or pouring over oatmeal for a sweeter, thicker, taste

Try this product: Thrive Market Organic Rice Beverage

Make it yourself:

Soak 3/4 cups uncooked long grain white rice in 2 cups of hot water for 2 hours
Add rice, 4 cups water, 1 pinch salt, and any additional add-ins (cacao powder, 1 whole date, vanilla, etc.) to a blender, and blend on high for 1 minute
Use a very thin towel or clean t-shirt to drain mixture (a nut milk bag might let too much residue pass through), and keep refrigerated for up to 5 days.