My general advice around non-dairy milk is to find a brand/kind you like and stick with it; using it in any recipe that calls for a non-dairy milk (note: I suggest rice, almond and soy -- I find hemp and coconut don’t work well in a lot of recipes). That said, I’ve noticed that shelf-stable milks tend to have less ingredients and some of the refrigerated milks also contain oil, so I’d personally pick shelf-stable over refrigerated for those reasons. Plus, shelf-stable milks are much more economical and you can stock up :) But remember: The most important thing is that you buy something you like and will use. For more info see my video what is non-dairy milk.
