T
he bar has been officially raised for dairy alternatives. Over the years, dairy-
free foods and beverages have expanded beyond the realm of niche to
become a global market. Customers searching for such products are no longer
restricted to plastic-like cheese substitutes and watery milk alternatives. From
creamy, rich coconut yogurt to artisanal vegan cheeses to gourmet frostings,
this category is now home to an abundance of high-quality, healthy, and deli-
cious food and drinks. With this level of taste and artistry, eating dairy-free is
for everyone—whether you choose to do so out of necessity, or simply to enjoy
mouthwatering fare. Here are 10 dairy-free delights now on the market.
BY LESKA TOMASH
The New Alternatives
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON-DEGNI
product roundup
SPRING 2016 71
