Miranda is a contributor at Food52.
In my experience they taste the same as long as their from the same brand. However, I find that there is a huge difference in taste and texture/ viscocity across brands so I would do a little tasting around find the brand you like the best.
You are not likely to taste any difference -- the advantage is that organic is non-GMO, and all the other stipulations required for organic certification. You will notice taste differences if you choose unsweetened (my choice), low fat, enriched, etc. As for recipes, use it wherever you would use a similar type of dairy milk. For high fat dairy, you may be able to find "creamers" and something called Mimicreme (nut-based) -- but, as far as I know, no whipable cream.
I'm not 100% sure, but I have to mention that I am not sure that all foods labeled "Organic" are non-GMO.
From and article at www.greenliving.nationalgeographic... --
U.S. National Organic Program Regulations expressly forbid the use of GMOs in the production of organic food. The use of genetic engineering falls under the "excluded methods" described in the Terms Defined section of the regulation. Traditional breeding methods -- including tissue culture and in vitro fertilization -- are permitted, however. (See References 3)
When the USDA Organic standards were formulated, there was a great deal of pressure from large producers and manufacturers to water them down, and that pressure to change them continues. As far as I know the requirement stands.
Many times I have heard, on Hotline and elsewhere, people say they avoid canola oil because the seed is genetically modified. While canola and soy are two of the widespread GMO crops, we have the option of choosing Organically Grown for these healthy foods.
Another article I found j(search 'organic GMO) deals with the contamination of organic crops by airborne pollen from GMO plants -- a real and terrible challenge. I have read that most corn grown in Mexico, where I understand that GMO seed is not permitted, is becoming contaminated -- which endangers the "heirloom" corn which has been on the continent for thousands of years...
If you get the opportunity, you really ought to try the fresher soy milk that can be found in Asian markets. They're often sold in half gallon plastic jugs. The ones I find in New York and Atlanta have no labels.
The texture is thinner and smoother. They're not homogenized, so it can be a bit grainier and thicker at the bottom. I grew up drinking the stuff, so I'm not too much a fan of any commercial stuff on the market. Too thick and intentionally designed to replicate the "texture" of milk.
Main disadvantage is that it spoils within days of opening.
As for recipes, my mother would "brew" dried soy beans for a few hours in a stock pot and then sweeten the "milk" with some Chinese rock candy sugar and some almond extract. It's incredibly good hot off the stove on a cold winter day.
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