All categories
Business & Offices
Electronics & Media
Fashion & Accessories
Groceries & Essentials
Health & Personal Care
Home & Living
Kids & Family
Sports & Outdoors
Search in ZoneOffer
Loading...
Thinking about switching to non-dairy milk or just curious which plant milks are easiest to find in Denmark? You’re in the right place. Whether you want something creamy for your cappuccino, a neutral base for baking, or the most eco-friendly option you can buy, Danish supermarkets and online stores offer a huge range. I’ll walk you through the most popular types, where to buy them in Denmark, how to compare brands, and practical tips for using and saving money on plant-based milk.
Maybe you’re avoiding lactose, exploring a plant-based diet, or trying to lower your carbon footprint — non-dairy milk ticks a lot of boxes. It’s versatile, often fortified with calcium and vitamins, and comes in textures from watery to ultra-creamy. Switching doesn’t have to be dramatic: think of it as giving your fridge a little makeover. Want a milk that froths well for coffee or one that’s light and refreshing in cereal? There’s a plant-based option for every need.
Plant milks differ in taste, texture, nutrition, and how they behave in recipes. Here’s a quick guide to the ones you’ll spot on Danish supermarket shelves.
Oat milk has exploded in popularity across Denmark and the rest of Scandinavia — no surprise given oats are a Nordic staple. It’s naturally slightly sweet, creamy, and ideal for lattes. Brands and store variants offer “barista” versions with added fats or stabilisers to improve frothing and mouthfeel. Oat is great if you want a neutral-tasting milk that supports coffee and cooking equally well.
Almond milk is typically light and subtly nutty. It’s lower in calories than some other plant milks but can be thinner in texture, which is perfect for cereal or smoothies but not always for frothy coffee. If you like a mild flavour and don’t need heavy creaminess, almond milk is a solid go-to.
Soya milk is the most similar to cow’s milk in protein content and is often used for cooking and baking where structure matters, like pancakes or custards. It’s less sweet than oat and works well in savoury recipes. If you care about protein intake, soya is a strong contender.
Coconut milk brings bold flavour and creaminess, perfect for curries and tropical smoothies. Rice milk is naturally sweet and thin, often chosen by people with nut and soy allergies. Cashew milk is creamy and rich but less common in big supermarkets. Each has its strengths — the trick is matching the milk to the recipe or drink you want to make.
Denmark’s retail landscape makes it easy to stock up on plant milks. From budget chains to specialty online shops, you can find everything from big brands to organic and local creations.
Big supermarket groups like Coop (Kvickly, Superbrugsen, Fakta, and the upmarket Irma), Salling Group stores (Føtex and Bilka), and discount chains such as Rema 1000 and Netto carry a wide range of plant milks. These retailers typically offer mainstream brands plus their own private labels, which are often cheaper and surprisingly good. Meny and Lidl also stock a selection, with Lidl frequently offering budget-friendly options.
Prefer shopping from home? Nemlig.com and the online services of Coop and other supermarkets make it easy to compare prices and have groceries delivered. Online marketplaces are especially useful if you’re hunting limited or seasonal varieties, or if you want to check ingredient lists and nutrition facts before committing.
For organic, specialty or small-batch plant milks, local helsekost shops and organic markets are worth a visit. Many Danish towns have independent health stores that sell both familiar brands and small Nordic producers. These outlets are also great for finding unsweetened, fortifed, or additive-free options.
There are a handful of brands that dominate plant milk shelves across Denmark, but you’ll also find local variations and store-label options. Knowing a few trusted names helps when you want to compare taste, nutrition, and price.
Oatly is almost synonymous with oat milk in Scandinavia. It offers standard and barista versions and has been a big part of making oat milk mainstream. If you want a predictable, coffee-friendly oat milk, Oatly is a safe bet.
Alpro is another common brand sold across Danish supermarkets, known for almond, soy and oat variants. These established brands often offer fortified products, which means you can get calcium and vitamins alongside flavour variety.
Don’t underestimate supermarket own brands — Netto, Rema 1000, and Coop often have their own lines that are cheaper but still good quality. You’ll also find smaller Nordic brands and organic labels in specialty shops, giving you a chance to support local producers while trying unique flavour profiles.
Choosing plant milk can feel overwhelming with so many options. Think about how you’ll use the milk, dietary needs, and environmental priorities to narrow your choices.
If you drink a lot of coffee, a barista version of oat or soy will give the texture you want. If cereal and smoothies are your main uses, lighter almond or rice milks might be better. Taste-testing small cartons is a cheap and fun way to find your favourite.
Many non-dairy milks are fortified with calcium, vitamin D and B12 — essential if you’re reducing dairy intake. If you count protein, soya tends to be the highest among the mainstream plant milks. Always read the nutrition label to make sure the milk matches your dietary needs.
Oat milk generally has a lower environmental footprint than almond or dairy in terms of water usage and emissions. Packaging choices also matter: cartons are widely recyclable, while glass bottles (if available) are reusable. If sustainability is a priority, look for local production and minimal packaging.
Here’s a practical guide for pairing plant milk to common kitchen tasks so your recipes come out great every time.
Barista-style oat and soy milks are engineered to froth and hold heat, so they’re the best for lattes and cappuccinos. If you like latte art or a thick, creamy texture, go for these options.
For baking where structure matters, choose soya or thicker oat variants. Coconut milk adds body and tropical notes to curries and desserts. When a recipe calls for richness, cashew or full-fat coconut can be a delicious substitute.
Plant milk can seem expensive, but with a few tricks you can keep costs down without sacrificing flavour or quality.
Supermarket own brands usually offer great value. Buying multi-packs or larger cartons is often cheaper per litre. If you use plant milk daily, look for larger economically sized options or weekly promotions.
Use supermarket apps and loyalty cards to catch sales. Many chains run weekly offers, and online shops often give you discounts for subscriptions or first-time buyers. A little comparison can save a surprising amount over a year.
Want a fun DIY project that’s cheaper and allows full control over ingredients? Making plant milk at home is simple and satisfying.
Blend 1 cup rolled oats with 3–4 cups cold water for 30–60 seconds, then strain through a fine mesh or cloth. That’s it — no additives. Quick tip: soak oats for 10–15 minutes beforehand if you want an even creamier result, and rinse the oats to reduce sliminess.
For almond or cashew milk, soak nuts overnight, blend with water, and strain. Homemade milks last 3–4 days in the fridge, so make small batches. This way you dodge stabilisers and sweeteners and can tweak thickness to taste.
If you have nut allergies or gluten sensitivities, read labels carefully. Oat milk can sometimes be cross-contaminated with gluten unless the product is certified gluten-free. Likewise, almond or cashew milks are off-limits for nut allergies. Many brands label allergens clearly, so it’s easy to pick a safe alternative.
Plant-based innovation is accelerating. Expect more fortified “functional” milks, thicker barista options, and environmentally focused packaging. Local artisanal brands are also experimenting with blends like oat-cashew or pea-protein milks, giving consumers wider choice than ever before.
Here’s a quick mental checklist to pick the right milk at the store: what are you using it for (coffee, baking, cereal), do you need protein or fortified vitamins, are environmental impact and packaging important, and what’s your budget? Answer these questions and the right carton becomes obvious.
Denmark offers a robust market for plant-based milks: major supermarket chains, online shops, and specialty stores all keep popular brands and local variants in stock. Whether you’re sampling before committing or stocking up for daily coffee, the choices are plentiful and getting better every year. Try a few, keep an eye out for special offers, and don’t be afraid to experiment in the kitchen — you might find a new favourite that’s kinder to your palate and the planet.
Conclusion: Choosing the best non-dairy milk in Denmark comes down to knowing what you’ll use it for, balancing taste with nutrition, and shopping smart. With supermarket options, online convenience, and local producers, it’s never been easier or more exciting to go plant-based — one cup at a time.
