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All plant drinks

Oat milk vs Soy milk

Side by side nutrients for Oat milk and Soy milk per glass.

Example result

Protein per glass

Oat milk

2 g

Soy milk

8.9 g

Fixed example for search engines: protein per glass for oat, soy, and almond drinks. Values follow the plant milk dataset (USDA FoodData Central where available).

Units
Show in glasses
Fortification

Calcium and vitamins vary by product and country. We keep fortified and unfortified rows separate. No brand names.

One glass = 250 ml.

Soy milk

8.9 g

Oat milk

2 g

In the kitchen

Foaming, tea, and baking notes. Experiential notes are marked as such.

  • Soy milk

    • Often works Foams for coffee: Often foams well for coffee drinks. (experiential note)
    • Mixed In tea: Can separate in very acidic tea; warm gently. (experiential note)
    • Often works Baking: A common 1:1 swap for cow milk in baking. (experiential note)

  • Oat milk

    • Often works Foams for coffee: Barista-style oat drinks are made to foam in coffee. (experiential note)
    • Mixed In tea: Usually stable in tea; very acidic blends can still split. (experiential note)
    • Often works Baking: Works in cakes and batter; taste is mildly sweet. (experiential note)

Questions

Which has more protein, Oat milk or Soy milk?
Switch the glasses to protein on this page. Numbers come from the plant milk dataset for a 250 ml glass.
Why separate fortified and unfortified?
Calcium and vitamins depend on the product and the country. Mixing them would hide that difference.