Welcome to Episode Four of our new PLANTSTRONG Snackables podcast series, a bite-sized podcast where host, Rip Esselstyn, and co-host, Jess Hegarty, dish on all things plants!

Jessica leads product innovation for the PlantStrong food line and, together with Rip, they provide a peek behind the curtain on plant-based food headlines, market research, ingredients, and cooking inspiration. Plus, you'll always walk away with a recipe or two to share with your friends and family.

In Episode 4, Rip and Jess talk about all things plant-based milk - their tremendous growth, the challenges they face, and tips for how to choose from the incredible variety of options in your local grocery store. 

We wrap up with a simple demonstration of how to make truly whole food, plant-based milk (no filtering or straining required!)

In this episode, we cut the confusion and help you discover:

• The most environmentally friendly plant-based milk

• The healthiest plant-based milk

• The tastiest plant-based milk on the shelves

More Tasty Bites from Today's Episode:

00:00-06:30 Welcome from Rip and Jess - Rip’s current favorite foods (can you say “peaches and creme sweet corn?")

06:30-53:20 An In-depth Dive into Plant-Based Milk Varieties

• Education on plant-based milk politics, headlines, finance, and chemistry (yes, chemistry!)

• Discussions on the most environmentally friendly, healthiest, and tastiest milk in the market

53:20-58:40 Jessica’s Recipe and Demo on a creamy pumpkin and hempseed milk - perfect for cereals

Additional Episode Resources

Homemade Plant-Based Milk Recipes

For all PLANTSTRONG Resources, visit plantstrong.com 

Shop PlantStrong Foods Now