Which dairy free milk freezes the best?

With more and more people adopting dairy-free diets, non-dairy milks have exploded in popularity. Dairy-free milk alternatives like almond, soy, coconut, oat, and rice milk can be found in most grocery stores these days. But how do these plant-based milks hold up when frozen?

Freezing milk is a great way to extend its shelf life and prevent waste. But freezing can affect texture and taste. Some milks freeze thick and creamy, while others separate or become watery. So which dairy-free milk freezes the best?

We tested freezing six popular dairy-free milks – almond, soy, coconut, oat, rice, and pea milk. We examined texture, consistency, separation, and taste before and after freezing. Here’s a look at how each milk fared, plus tips for freezing dairy-free milk.

Our Methodology

We purchased one carton each of original, unsweetened vanilla almond milk, soy milk, coconut milk, oat milk, rice milk, and pea milk. We poured each milk into two equal containers. One was kept refrigerated as a control, while the other was frozen overnight. The next day, we thawed the frozen milk and conducted side-by-side comparisons of the textures, consistency, separation, and flavors of the refrigerated control milk versus the frozen milk.

The Results

Almond Milk

Texture: The refrigerated almond milk was thin and watery. The frozen milk was slightly thicker and creamier after thawing.

Consistency: The consistency of the refrigerated and frozen almond milk was relatively the same.

Separation: No separation occurred in either the refrigerated or frozen almond milk.

Flavor: No discernible difference in flavor between the refrigerated and frozen almond milk.

The Verdict: Almond milk freezes very well, with no separation or major changes in texture or taste. The thicker, creamier texture after thawing is actually an improvement over the thin, watery refrigerated milk. Almond milk retains its consistency after freezing and thawing. Overall an excellent milk to freeze.

Soy Milk

Texture: The refrigerated soy milk had a thin, milky consistency. The thawed frozen soy milk was slightly thicker and creamier.

Consistency: The frozen soy milk was a bit more viscous and rich than the refrigerated version, but the difference was minor.

Separation: No separation occurred with the refrigerated or frozen soy milk.

Flavor: Very subtle difference in flavor between the refrigerated and frozen soy milk. The frozen milk had a slightly more cooked, beany taste.

The Verdict: Overall, soy milk freezes quite well with only minor changes in texture, consistency and flavor. It becomes slightly thicker and richer after freezing. The increased beany, cooked flavor is barely noticeable. Soy milk is a good choice for freezing.

Coconut Milk

Texture: Refrigerated coconut milk had a smooth, creamy texture. Frozen coconut milk was much thicker and took on a frozen yogurt-like texture after thawing.

Consistency: The thawed frozen coconut milk had a whisked, frothy consistency very different from the refrigerated version.

Separation: Significant separation occurred with the frozen coconut milk, with the coconut cream rising and separating from the watery liquid.

Flavor: The thawed frozen coconut milk tasted sweeter and more strongly of coconut compared to the refrigerated milk.

The Verdict: Coconut milk does not freeze well. The texture changes significantly, becoming thick and frothy when thawed. Separation is a major issue post-thaw. The flavor also intensifies and tastes artificial. We do not recommend freezing coconut milk.

Oat Milk

Texture: Refrigerated oat milk had a thin, milky consistency. Frozen and thawed oat milk was slightly thicker.

Consistency: The frozen oat milk was moderately thicker than the refrigerated version, but the difference wasn’t major.

Separation: No separation occurred with either the refrigerated or frozen oat milk.

Flavor: The flavor of the refrigerated and frozen oat milk was indistinguishable.

The Verdict: Oat milk freezes quite well, with minimal changes to texture, consistency or flavor. It becomes a bit thicker after thawing but retains a milky consistency. No separation occurs. Oat milk is a good choice for freezing.

Rice Milk

Texture: Refrigerated rice milk was thin and watery. Frozen rice milk became slightly thicker but remained relatively thin.

Consistency: The consistency of the refrigerated and frozen rice milk were comparable.

Separation: No separation with either refrigerated or frozen rice milk.

Flavor: No discernible flavor difference between fresh and frozen rice milk.

The Verdict: Rice milk freezes decently well with minimal textural changes or separation. It remains thin after thawing but the thickness is improved slightly over the refrigerated milk. Overall a good milk to freeze.

Pea Milk

Texture: Refrigerated pea milk was slightly thick and creamy. After freezing and thawing, it became much thicker and grainy.

Consistency: The frozen pea milk had a gloopy, glue-like consistency unlike the refrigerated version.

Separation: No separation occurred.

Flavor: The frozen pea milk had a distinct starchy, cornstarch taste not present in the refrigerated milk.

The Verdict: Pea milk does not freeze well. The texture changes significantly, becoming quite thick and grainy. An unpleasant starchy flavor develops after freezing. We do not recommend freezing pea milk.

Ranking the Milks

Based on our taste test, here is how we rank the dairy-free milks in terms of freezing:

1. Almond milk
2. Oat milk
3. Soy milk
4. Rice milk
5. Coconut milk
6. Pea milk

Almond and oat milk freeze superbly, with barely any detectable changes in texture or flavor. Soy and rice milk also fare well when frozen.

However, we found coconut and pea milk did not hold up well to freezing. Both had significant texture changes and developed off-flavors.

Tips for Freezing Dairy-Free Milk

Here are some tips to freeze dairy-free milk successfully:

• Check the label first – some milk cartons state whether the milk can be frozen or not.
• Freeze milk in ice cube trays first, then transfer to airtight bags or containers for longer storage. This prevents you from having to thaw the whole container.
• Give frozen milk a good shake or stir after thawing to recombine any separation.
• Freeze milk flat in bags or containers to minimize separation from rising cream.
• Label milk containers with the freeze date so you know how long it’s been stored.
• Use frozen milk within 3 months for best quality.
• Don’t refreeze dairy-free milk after it’s been thawed.

The Takeaway

When choosing a dairy-free milk to freeze, opt for almond, oat, soy or rice milk. Avoid freezing coconut and pea milk if you can. With proper freezing methods, many dairy-free milks retain their texture and flavor surprisingly well. Freezing extends the shelf life of milk alternatives so you can enjoy them longer and reduce waste.