Tasting Notes

By Hale, Christine Weber | Sunset, April 1999 | Go to article overview

Tasting Notes


Hale, Christine Weber, Sunset


With so many nondairy choices, selecting a product that suits your taste can be as confusing as picking a long-distance phone service. That's why we conducted taste and cooking tests with 15 varieties of unflavored soy, rice, oat, and almond nondairy products. Here are the results.

Shelf-stable soy milks

Edensoy original. Light tan color and velvety texture. Sweet, almost malted flavor. Okay for drinking, good for cooking.

Pacific Original. Off-white color, somewhat watery texture. Fairly clean flavor with a faint chalky aftertaste. Most tasters found it unsuitable for drinking but good for cooking.

Vitasoy Creamy original. Tan color, whipping-cream texture. Slightly sweet, cooked-vegetable taste. Most found it unsuitable for drinking but fine for cooking.

Vitasoy Light original (1% fat). Pleasant, smooth texture. Slightly sweet flavor; tastes cleaner and less cooked than the creamy original version. Okay for drinking and good for cooking.

Westsoy Lite plain (1 % fat). Odd tan color, watery texture. Bland flavor with faint bitter aftertaste. Okay on cereal, fine for cooking.

Westsoy nonfat plain. Not bad if you can get past the watery texture and slightly curdled appearance. Mild, sweet flavor with no noticeable aftertaste. Some found it okay for drinking; good for cooking.

Westsoy original (2% fat). Off-white color; thick, rich texture. Mild, sweet flavor, but strong soy aftertaste. …

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