Thanks to the growing dairy-free movement, gone are the days when two cartons of cow’s milk, salted butter sticks, and every Camembert with a 20 percent off sticker regularly graced your grocery cart. Now, with so many accessible alternatives available, traditional cow’s milk is taking a serious back seat to its non-dairy counterparts. “About 75 percent of people are lactose intolerant, meaning they can’t properly digest dairy products,” says culinary nutrition expert and cofounder of healthy meal-prepping platform That Clean Life, Abigail Hopkins. “When you don’t have the proper enzymes to break it down, it can result in some serious discomfort. I’m talking gas, bloating, diarrhea, constipation, headaches, fatigue, and the like.” Saying so long to cow’s milk? No need to sacrifice your taste buds in the process—here’s a roundup of the most delectable dairy-free alternatives (other than the ever-popular soy).

Almond Milk

Now widely accessible at most grocery stores, almond milk is traditionally made by blending unsweetened almonds with water and straining the excess grounds. Even if you’re no Martha Stewart, the nutty nectar is extremely simple to DIY with a Vitamix on hand. “Homemade almond milk is the most pure, but only lasts about three to four days in the fridge,” says Hopkins. “The almond milk you find in the refrigerated section of the grocery store lasts about a month, and the stuff you find on the shelf can last unopened up to a year.” But before you go stocking up on as much almond milk as your cart can carry, be sure to read the label first and steer clear of artificial flavoring. “I recommend sticking to the original unflavored almond milk and sweetening it at home with natural ingredients like honey, maple syrup, dates, and cacao powder,” says Hopkins. “Almond milk has a mild flavor and is super versatile, so you really can’t go wrong with using it as a cow’s milk substitute. Because it tends to be available at most cafés, almond milk makes a great non-dairy latte.” Added bonus: One cup of almond milk is only about 40 calories, so it’s easy on your waistline, too!

Coconut Milk

Gaining popularity as a dairy-free alternative to cow’s milk, coconut milk is made by combining unsweetened shredded coconut with water for a flavorful finish. “Coconut milk tends to be naturally sweet and thicker in texture, giving it a really creamy and satisfying taste,” says Hopkins. “It’s also higher in fat, which makes it satiating and keeps you feeling full and energized for longer.” Available in both carton and can, organic coconut milk lasts up to four days in the fridge once opened, so be sure to map out your meals in advance. “Because of its ultra-creamy, sweet taste, I love using coconut milk as a dairy-free alternative in cream soups and curry dishes,” says Hopkins. “It’s also delicious in rice and quinoa!”

Cashew Milk

Similar in texture to coconut milk, cashew milk is easy to whip up by blending unsweetened cashews with water (those with a sweet tooth can add one or two tablespoons of maple syrup for a less nutty, more sugary taste). “Most DIY dairy-free milks need to be strained through a sieve or a cheesecloth after blending, but because cashews are so soft, they tend to dissolve, so you can skip this step altogether,” says Hopkins. “The best part of not having to strain cashew milk is that it saves you time and nothing goes to waste. You also retain the fiber and nutritional benefits of the nut.” Not quite a Blendtec enthusiast? No need to fret—cashew milk is becoming increasingly available at major grocery and health food stores. “[Cashew milk] has a thick, creamy, satisfying consistency,” says Hopkins. “It’s amazing in smoothies, on cereal, or even as a refreshing cold drink on its own!”