Almond milk is a plant-based milk substitute with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. It does not contain cholesterol or lactose and is low in saturated fat. Almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who do not consume dairy products.
Commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients as a processed food.
Almond milk can also be made at home using a blender, almonds and water.
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.
History
The earliest recipes for almond milk date back to at least the 13th century Middle East, as it was listed in Muhammad bin Hasan al-Baghdadi’s book Kitāb al-Ṭabīḫ (; The Book of Dishes), written in 1226. Almond milk was used as a substitute for animal milk in the Middle Ages in areas that followed Catholic fasting laws. Some recipes for almond milk have used wine in the process. Historian Carolyn Walker Bynum notes that:
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... 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 as
ordinary-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.
</blockquote>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" in Samuel Johnson's Dictionary in 1755, alongside pistachio milk.
Commerce
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%. In 2013, it surpassed soy milk as the most popular plant-based milk in the US. As of 2014 it comprised 60 percent of plant-milk sales and 4.1 percent of total milk sales in the US.
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. European Union regulations require "milk" to be used for animals only, except coconut milk. (See .)
Within the Italian regions of Sicily, Apulia, Calabria, and Campania, almond milk is a protected traditional agricultural product.
Nutrition
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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. Vitamin E is released from the almonds and absorbed. The positive effects of the vitamin E include strengthening the cells. Because of its low protein content (0.4 g per 100 ml), almond milk is not a suitable replacement for breast milk, cow milk, or hydrolyzed formulas for children under two years of age.
Production
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 to almond butter. In commercial production, almond milk is homogenised with high pressure and pasteurised for greater stability and shelf life.
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.
In July 2015, a class action lawsuit was filed in New York City against two American manufacturers, Blue Diamond Growers and White Wave Foods, for false advertising regarding the small quantity of almonds (only 2%) contained in the final product. In October 2015, a judge denied the plaintiff's request for an injunction.