Turns out that almond milk you’ve been diligently adding to your morning coffee instead of full-fat, grass-fed, delicious cream, actually contains almost no almonds. Like me, you are probably pissed off because you thought you were being all healthy, and told yourself that, all the while thinking: “this stuff tastes like dirty water,” but it’s OK because, it’s good for me.
Turns out you were close to being correct about the dirty water because, Almond Breeze’s UK website disclosed that each carton of their almond milk only contains two percent of actual almonds costing unsuspecting consumers $3-$5 for 32 fluid ounces.
And, if you have ever made it from scratch at home using 100 percent almonds—you know that it takes way more than just that 2 percent amount of almonds to produce even a cup of almond milk (there’s a recipe below if you do care to make your own and I promise, you will never, ever go back to the carton).
And though many different brands of commercial almond milk are widely available, they are largely bereft of nutrients, and often contain additives and preservatives.
Almond Breeze was sued in 2015 for false advertising and there was a large class action lawsuit for “[deceiving] customers into thinking that they’re buying a product made from almonds,” according to a report on the lawsuit by Time.
The lawsuit of course has taken several years to run its course, and was finally settled in 2016, though there have been recent complaints from consumers who have yet to receive their payout. Blue Diamond paid consumers up to $20 in compensation and says it’s products no longer contain “Natural” or “All Natural” on the labels.
Almond Breeze’s main response to the whole false advertising claim was: “The primary ingredient in nearly all popular beverages including coffee, tea, soda, juice and sports drinks is water. Cow’s milk is 85% to 95% water and the same can be said for most soy and almond milks which is why our brand is not alone in responding to recent claims.”
So… you might consider this when buying any of these milk substitute beverages and frankly anything claiming to be healthy and natural. This is also a great reminder to always read the labels and never assume because it’s a marketed as a popular “healthy alternative” that it in fact is.
And, why not learn to make your own? Check this recipe out, it’s unbelievably simple!
**Note: if you don’t want to go through all of the trouble to soak almonds, simply blend up raw almond butter in your blender for a few seconds or shake thoroughly by hand in a blender bottle or sealed jar. It will be more expensive (on the scale of purchasing almond milk in a carton) but it will be delicious and is easily made in less than a minute.
unsweetened almond milk:
- 1 cup raw almonds, soaked for 12 hours
- 3 cups filtered water
- Pinch of Celtic sea salt
sweetened milk (unsweetened milk, plus below):
- 1 teaspoon natural vanilla extract
- 3 to 6 pitted dates, 2 to 3 tablespoons pure maple syrup, or other sweetener
- 1 tablespoon coconut oil or raw almond butter (optional)
- To soak the almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours.
- Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors.
- Throw the rinsed almonds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
- To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts. Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.
- Store the milk in a sealed container in the fridge. Activated almond milk (made with soaked almonds) will keep for 2 to 3 days in a very cold fridge. Unsoaked almond milk will keep for about 5 days.
Please comment on our social media pages about this article and share your own nut milk recipes!
A Quick Note from Our Founder
Have you been curious about losing weight eating Bacon and Butter? You're not alone!
Going "Keto" has helped so many of my friends drop weight and keep it off.
And it's the perfect time to try it because right now you can get a free copy of a brand new cookbook called The Bacon and Butter Cookbook
This cookbook is jam-packed with 148 delicious ketogenic recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won't stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
If you've struggled to get rid of stubborn fat, you owe it to yourself to test-drive the keto diet and see how effective it really is. It'll be easy once you have this free cookbook...
HURRY, this FREE offer won't last long!