When it comes to the organic stock of vegan cooking, the choice between the two is usually between the best of both worlds.
While you might get the benefit of the cheaper, non-dairy, non/vegetable options (which are usually easier to digest), the quality of the stock and the variety of nutrients is often compromised.
The non-vegetarian brands are often cheaper and have less variety, while the vegan brands offer a more consistent product.
For example, when we tested the vegan version of an all-natural stock, the soy milk and apple cider vinegar, we got a pretty good result, but we were disappointed with the almond and lemon oil, which were not as fresh or flavourful as the non vegan versions.
So, the good news is that you can make a good, healthy vegan stock from the non/organic varieties.
However, you might want to steer clear of the coconut oil because it is rich in fat, and you might be tempted to add it to your stock, which would also affect the taste.
If you’re looking for a more pure stock, a good choice is the almond oil.
We like it for its high quality and ability to absorb flavours in the body.