The most common nutrients added to a non-dairy beverage are those nutrients found abundantly in cows milk. Some products have absolutely no fortification, while other products are heavily fortified to closely proximate cows milk in nutritional profile. While acceptable taste is an important consideration in selecting a non-dairy beverage, the nutritional value should be more important. Consistency or texture changes may be unpredictable when substituting a non-dairy beverage. For example, most instant puddings do not set when a non-dairy beverage is substituted for dairy milk.
Flavor is another factor in selecting a non-dairy beverage and using it in cooking.
A sweet or vanilla flavor is hardly suitable for soups or savory recipes. Experimentation in replacing dairy milk with non-dairy beverages is often the best teacher. This is a correct term but remember that all non-dairy beverage products are cholesterol free because all are manufactured from plants. No plant contains cholesterol. Some Lowfat products are high in kcalories.