I have a strong preference for Bonsoy soy milk over the flavor and texture of just about any alternative (including dairy). It is made in the traditional way in

I have a strong preference for Bonsoy soy milk over the flavor and texture of just about any alternative (including dairy). It is made in the traditional way in Japan. Just appreciate that you have to shake it at least 10X more than you think you ought to, as otherwise it is a watery mess followed up by soy goop at the bottom. It is better for not being homogenized like everything else, so it is a small price to pay.