I'm a vegan. I don't drink milk, ever. It's not about ethics or health or virtue signaling anymore: I've been vegan so long that I can't comfortably digest meat

I'm a vegan. I don't drink milk, ever. It's not about ethics or health or virtue signaling anymore: I've been vegan so long that I can't comfortably digest meat or milk and I can't stand the taste either. Sometimes I need a protein/fat/carbohydrate suspension with approximately the same viscosity as milk. The various veggie milks (rice, oat, soy, almond, and cashew) all fit the bill to different degrees in different situations. If I make my own veggie "milk" it usually tastes something like whatever I made it from, but stale and with a cloying chalky mouth-feel. Commercially available veggie milks often taste bad, but not nearly as bad as anything I've made in my blender. There are a few reasons why people might prefer oat milk over the alternatives. * Nut milks are more expensive, Cashew being the most milk-like but also the most expensive. * Rice milk tastes like water and has very little appeal. * Some people claim to be sensitive to soy and others are convinced that it causes gynecomastia (more likely it's the hops in your beer). * Nut and soy milks curdle in acidic coffee and tea. This can be a problem in cooking too; I use both "milk" and lemon juice in my vegan scalloped potatoes. I don't know if this is the case with oat milk or not. In my estimation, oat milk sits at the sweet spot on the milkiness-cost curve between cashew milk and rice milk. It's about as milky as almond milk while being cheaper. Like other vile liquids that people habituate themselves to (coffee), the taste for oat milk can be acquired. It may even be the case that 100 years from now, people will swill oat milk like wine and grate it according to the grassiness of its bouquet.