Soya milk is the plant-based drink made by grinding soya beans with water, boiling the slurry, and filtering off the sediment, used as a substitute for cows’ milk by vegetarians, vegans, and the lactose-intolerant. It is the most nutritionally complete of the milk alternatives, with protein levels close to dairy milk and a decent amino acid profile, though its beany flavour divides opinion. Commercial versions are usually fortified with calcium, vitamin D, and B12 to match dairy’s micronutrients, and sweetened or flavoured varieties abound. It curdles in very hot or acidic coffee unless formulated as a barista blend. As the original dairy alternative, it paved the way for the oat, almond, and pea milks that followed.