You’ve probably noticed it when you’re in the grocery store—nondairy milks are booming. They aren’t just gaining shelf space in the refrigerated section next to dairy milk, they’re also expanding in the dry goods section next to breakfast cereals. And the choices are growing, too. Today’s nondairy milks include the familiar soy, rice, oat, coconut, and almond milks, as well as milks made from peas, hemp, flax, cashews, hazelnuts, pistachio nuts, walnuts, peanuts, macadamia nuts, pecans, lupin beans, quinoa, garbanzo beans, sesame seeds, tapioca starch, and even potatoes. What explains the popularity? According to the Cleveland Clinic, many are embracing nondairy milks because of milk allergies, lactose intolerance, vegan lifestyles, and concerns about “milk’s potential health risks of added antibiotics and hormones.” Others eschew dairy milk because of ethical concerns about the dairy industry’s treatment of animals and its impact on the environment, the Food Institute says. Of course, some …