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Almond milk is a plant-basedmilk substitute with a watery texture and nutty flavor manufactured fromalmonds,[1] although some types or brands are flavored in imitation ofcow's milk.[2] It does not containcholesterol orlactose and is low insaturated fat. Almond milk is often consumed by those who arelactose-intolerant and others, such asvegans, who do not consumedairy products.
Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usuallyfortified withmicronutrients as aprocessed food.
Almond milk can also be made at home using ablender, almonds and water.[3][4]
Global almond milk sales in 2018 were US$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.[5]
Almond milk was used as a substitute for animal milk in theMiddle Ages in areas that followedCatholic fasting laws. Recipes for almond milk in theMiddle East date back to at least the 13th century, as it was mentioned inMuhammad bin Hasan al-Baghdadi’s bookKitāb al-Ṭabīḫ (كتاب الطبيخ;The Book of Dishes), written in 1226. Some recipes for almond milk have used wine in the process.[6] HistorianCarolyn Walker Bynum notes that:
... Medieval cookbooks suggest that the aristocracy observed fasting strictly, if legalistically. Meat-day and fish-day recipes were not separated in medieval recipe collections, as they were in later, better-organized cookbooks. But the most basic dishes were given in fast-day as well asordinary-day versions. For example, a thin split-pea puree, sometimes enriched with fish stock or almond milk (produced by simmering ground almonds in water), replaced meat broth on fast days; and almond milk was a general (and expensive) substitute for cow's milk.[7]
Almond milk's popularity as a dairy substitute continued throughout history, going well into modern times. It is even mentioned under the secondary definition of "milk" inSamuel Johnson'sDictionary in 1755, alongsidepistachio milk.[8]
In the United States, almond milk remained a niche health food item until the early 2000s, when its popularity began to increase. In 2011 alone, almond milk sales increased by 79%.[9] In 2013, it surpassedsoy milk as the most popular plant-based milk in the US.[10] As of 2014 it comprised 60 percent of plant-milk sales and 4.1 percent of total milk sales in the US.[11]: 2–3
Manufacturers and distributors of animal milk have advocated that plant-based milk not be labelled as "milk". They complain that consumers may be confused between the two, and that plant-based milks are not necessarily as nutritious in terms of vitamins and minerals. In the case of the United States, the FDA said in 2023 that plant-based milk could be labeled as milk, but that producers should note the nutritional differences from regular milk.[12] European Union regulations require "milk" to be used for animals only, except coconut milk. (SeePlant milk § Labeling and terminology.)[citation needed]
Within the Italian regions ofSicily,Apulia,Calabria, andCampania, almond milk is aprotected traditional agricultural product.[13]
Brands includeAlmond Breeze,Elmhurst 1925,Mooala,Silk andKirkland Signature.[citation needed]
Non-human milks are fortified
| Nutrient value per 250 mLcup | Human milk[14] | Cow milk (whole)[15] | Soy milk (unsweetened)[16] | Almond milk (unsweetened)[17] | Oat milk (unsweetened)[18] |
|---|---|---|---|---|---|
| Energy, kJ (kcal) | 720 (172) | 620 (149) | 330 (80) | 160 (39) | 500 (120) |
| Protein (g) | 2.5 | 7.69 | 6.95 | 1.55 | 3 |
| Fat (g) | 10.8 | 7.93 | 3.91 | 2.88 | 5 |
| Saturated fat (g) | 4.9 | 4.55 | 0.5 | 0.21 | 0.5 |
| Carbohydrate (g) | 17.0 | 11.71 | 4.23 | 1.52 | 16 |
| Fiber (g) | 0 | 0 | 1.2 | 0 | 2 |
| Sugars (g) | 17.0 | 12.32 | 1 | 0 | 7 |
| Calcium (mg) | 79 | 276 | 301[a] | 516[a] | 350[a] |
| Potassium (mg) | 125 | 322 | 292 | 176 | 389 |
| Sodium (mg) | 42 | 105 | 90 | 186 | 101 |
| Vitamin B12 (mcg) | 0.1 | 1.10 | 2.70 | 0 | 1.2 |
| Vitamin A (IU) | 522 | 395[b] | 503[a] | 372[a] | - |
| Vitamin D (IU) | 9.8 | 124[c] | 119[a] | 110[a] | - |
| Cholesterol (mg) | 34.4 | 24 | 0 | 0 | 0 |
If unfortified, almond milk has less vitamin D than fortified cow milk; in North America, cow milk must be fortified with vitamin D, but vitamins are added to plant milks on a voluntary basis.[19] Vitamin E is released from the almonds and absorbed. The positive effects of the vitamin E include strengthening the cells.[20] Because of its lowprotein content (0.4 g per 100 ml),[21] almond milk is not a suitable replacement forbreast milk, cow milk, or hydrolyzed formulas for children under two years of age.[22]
The general production method involves soaking and grinding almonds in an excess of water. A milky white liquid is obtained after filtering the almond pulp (flesh). Almond milk can also be made by adding water toalmond butter. In commercial production, almond milk is homogenised with high pressure and pasteurised for greater stability and shelf life.[23]
Almond milk can be stored in the fridge in an air-tight container (preferably a glass container) for about 4–5 days. However, certain factors, such as the temperature of the refrigerator, sterilization of the blender or storing jar, and surface cleanliness, can decide how many days you can keep it fresh. Storing homemade almond milk for more than a week may reduce its nutrition or even make it unhealthy.[24]
In July 2015, aclass action lawsuit was filed in New York City against two American manufacturers,Blue Diamond Growers andWhite Wave Foods, for false advertising regarding the small quantity of almonds (only 2%) contained in the final product.[25][26][27][28] In October 2015, a judge denied the plaintiff's request for aninjunction.[29]
| Milk Types | Greenhouse Gas Emissions (kg CO2-Ceq per 200 g) |
|---|---|
| Cow's Milk | 0.62 |
| Rice Milk | 0.23 |
| Soy Milk | 0.21 |
| Oat Milk | 0.19 |
| Almond Milk | 0.16 |
| Milk Types | Land Use (m2 per 200 g) |
|---|---|
| Cow's Milk | 1.81 |
| Oat Milk | 0.25 |
| Soy Milk | 0.23 |
| Almond Milk | 0.19 |
| Rice Milk | 0.14 |
| Milk Types | Water Use (L/200 g) |
|---|---|
| Cow's Milk | 131 |
| Almond Milk | 74 |
| Rice Milk | 56 |
| Oat Milk | 9 |
| Soy Milk | 2 |
Almond production in California is concentrated mainly in theCentral Valley,[31] where the mild climate, rich soil, and abundant sunshine and water supply make for ideal growing conditions. Due to thepersistent droughts in California in the early 21st century, it became more difficult to raise almonds in a sustainable manner.[32][33]
Almond sustainability is challenged because of the high amount of water needed to grow almonds: a single glass of almond milk requires roughly 74 litres (16 imp gal; 20 US gal) of water to produce.[30] Among plant-based milks, almond milk requires substantially more water during the growing and production stages than soy, rice or oat milk (graph).[34][30] Dairy milk requires more water to produce than almond milk (graph).[30] In 2014, California produced 42.3 billion pounds of cow's milk and only 2.14 billion pounds of almond milk.[35][36]
Sustainability strategies implemented by the Almond Board of California and almond farmers include:[33][37][38]
