Real milk contains emulsified lipids. It’s the reason for its unbeatable texture.
Shake a jug of oak milk and nothing changes. Shake a jug of whole dairy milk and eventually you’ll have butter.
Pour a tablespoon of vinegar into oat milk and it tastes bad. Pour a tablespoon of vinegar into whole dairy milk and you’ll be straining ricotta cheese out of it in no time.
Dairy is superior. There’s some strong competition out there, but all the plant milks just wish they were dairy.