Want to save money on milk? Purchase non-dairy!

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On a recent visit to my favorite grocery store, I noticed the majority of people with milk in their carts were purchasing almond milk. I went over to the dairy section to investigate why that may be and found that it’s because Almond Breeze was the second cheapest 1/2 gallon option available. In addition to being one of the least expensive, it also had an entire refrigerator section all by itself, while other brands of milk had just one or two rows. If that wasn’t enough promotion, they had even more Almond Breeze mixed in throughout the dairy section.


The cheapest option was Dairy Pure. It was .51 cents cheaper, but much unhealthier than Almond Breeze. As seen below in a side-by-side comparison of nutrition facts, Dairy Pure is higher in total fat, higher in saturated fat, higher in cholesterol, lower in calcium, and the vitamin D milk has an equal amount of vitamin D as Almond Breeze.

Above on the left is Almond Breeze Unsweetened Original Almond Milk and the right is Dairy Pure Vitamin D Milk.

14585385_10207177951234251_1705751558_nThe other alternatives to conventional dairy milk were the organic brands and lactose-free brands, which were both also more expensive than Almond Breeze. You can see below that most are in the $3-$4.50 range and even the store brand was $3.

If Almond milk isn’t your favorite, they also had an inexpensive soy option. I’m not including it in my price comparison because it’s not a 1/2 gallon, but if we’re doing a comparison by price-per-ounce, Dairy Pure was 3.4 cents and Kikoman soy milk was 3.7 cents. Three cents more per ounce, but so much healthier for your body.


If you haven’t already, I suggest giving non-dairy milk a try. Almond Breeze and Silk are both easily found at Target, Walmart, Costco, and many discount or warehouse-type grocery stores. West Soy can also be found at many Dollar Tree stores.

If you interested in more information about how non-dairy milk became a competitor to dairy milk, check out this video with Bruce Friedrich from The Good Food Institute, edited by World of Vegan:

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