Two summers ago, a friend and I met for coffee and ice cream. She got a scoop of vegan mint chip — and a whole-milk cappuccino.

I just like the vegan version better, she explained, offering me a bite.

Whether or not the vegan mint chip was better than its dairy iteration is debatable. But what was clear was that it was absolutely delicious: silky, creamy and very smooth. And totally superior to the chalky, soy-based Tofutti Cuties my lactose-avoiding friends got stuck with at the end of every summer barbecue, for lack of a better option.

Happily, this is no longer the case. The past few years have been a glorious time for vegans and others who stay forgo dairy.

And as the demand for nondairy explodes, so does the number of products on the market, including a slew of brand-new nondairy ice creams, yogurts and cheeses, along with the various nut and plant milks used to make them. And even better, many of these new products actually taste great, which is a boon whether you strictly avoid dairy at all costs, or just want to expand your creamy horizons.