Julia, the Straight Sipper: The smell was a little off-putting and the colour (a grey-green) made me a little worried I’d somehow picked up a carton of runny cement for the team to try. On first sip, my worries weren’t settled - but the second sip was much more delicious. A flavour that develops, as a straight sip I’d say brace yourself.
Lori, the Granola Goddess: Pea-powered milk has been the hot topic of conversation within the plant-based community as of late. Don’t @ me but I was disappointed - perhaps my expectations were too high. To begin with, the colour is disarming; think beige with a green tinge (perhaps that was in my head…). The taste for me was quite bitter, despite it being infused with agave. It’s a shame because the consistency was great, perfectly creamy!
Sophie, the Coffee Connoisseur: Pea milk sounds about as appealing as it tastes - earthy and a little bland, though thankfully not green. As it is blended with oat milk, it has the added benefit of not splitting in coffee. Sproud does sweeten its pea milk with agave though, so as someone who usually opts for unsweetened plant milks, this would deter me from putting this in my coffee on the regular.
Ella, the Tea Taster: Probably the coolest carton of all the options. However, I didn't enjoy the taste or the smell. The flavour of the milk completely overpowered the tea and left a bad aftertaste. I would score this a one out of five.
Plenish Organic Unsweetened Cashew Milk
Almond’s richer, more decadent sister, cashew milk’s creaminess has won it plenty of fans across the plant-based world. Like almond, it contains plenty of Vitamin E and; unlike dairy milk, it contains no naturally occurring sugar. However, unlike almonds, cashews are generally grown in regions with more water sources - the majority of almonds are grown in California’s drought-stricken Central Valley - meaning they cause less of a toll on the area’s water supply.
However, it’s not all sunshine and rainbows - there’s a darker side to the cashew industry too. Due to increasing demand in the western world, cashew producers are being pushed to supply more and more nuts at a cheaper price. This has led to underpaid workers harvesting cashews in appalling conditions, many of whom are left with burns on their hands from the acid used to break down the shell. So, if you do choose cashew milk, make sure you purchase it from an ethical producer.
Now, for the tasters' verdicts...