Here’s how different plant milks work in **low-SOS vegan SOUPS**:
1. **Unsweetened soy milk** ⭐⭐⭐⭐⭐ (best overall)
* Creamiest texture
* Highest protein
* Neutral flavor
* My first choice.
2. Unsweetened oat milk ⭐⭐⭐⭐☆
* Naturally creamy
* Slightly sweeter than soy, even when unsweetened
* Makes a rich, comforting soup.
3. Unsweetened almond milk ⭐⭐⭐☆☆
* Lower in calories
* Thinner consistency
* Fine if you’re also blending cashews or white beans into the soup.
4. Unsweetened cashew milk ⭐⭐⭐⭐⭐
* Very creamy
* Mild flavor
* Excellent if you don’t want to blend whole cashews separately.
5. Unsweetened pea milk ⭐⭐⭐⭐☆
* High in protein
* Creamy and neutral
* Another excellent choice.
I would avoid:
* Sweetened plant milks (they can make the soup taste odd).
* Vanilla-flavored varieties.
* Coconut milk unless you specifically want a coconut flavor—it changes the soup quite a bit.
Since we are trying to eat very healthfully and keep sodium, oil, and sugar low, we can even **skip the plant milk entirely** and blend **1 cup of the cooked potatoes with a little broth**, then stir them back into the soup. That creates a wonderfully creamy broth with no added fat and no change in flavor. Many whole-food plant-based cooks use this trick with excellent results.