Almond milk

Nathan said:
Do you use Almond milk?
Do you like it?
Why?
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Yes, it's all I buy now... but not "regular" almond milk... I buy the unsweetened vanilla almond milk. Has more flavor than regular and it's great for cereal and cooking. It's been a few years now and we've wondered why we haven't been using it all along. (And although it's unsweetened, I'd never be able to tell that.)
 
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Tried it for more than two years. Fine on cereals but useless for culinary purposes, eg making your own Yorkshire puddings.

Look at the ingredients and you will find it's highly processed and, frankly, it's mostly water. (Same goes for soya milk etc) Plus it's very environmentally unfriendly, demands a lot of water to produce...

We have recently switched to lactose-free cow's milk and have no plans to try more plant-based alternatives.
 
Jackie23 said:
I've thought about trying Almond milk......how many calories, what is the cost?
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Great Value brand.. $2.44 / half gallon currently. Unsweetened vanilla or unsweetened regular: 30 calories per cup
and 450mg calcium. (Original flavor, not unsweetened is 60 calories/ cup but I seriously think the unsweetened tastes plenty sweet and I'm even a sweet-a-holic.)
 
My husband is allergic to milk, so he drinks the unsweetened vanilla almond milk and only the Great Value brand.
I eat a lot of yogurt and dairy so I just drink the almond milk also. I like the taste.
They say there is very few almonds in most almond milks but he doesn't care, he likes it.
I tried making some from scratch. It was OK but he drinks so much that it wasn't practical plus it wasn't the Walmart brand. 😑
 
I have tried all of the substitute milks and the only one I like is oat milk. The others are mostly water with very little flavour. Coconut milk is better value but the quality varies.
 
Tried it twice (first and last time together!) It was quite "thin - prefer real milk. Friends (lactose intolerant) drink almond milk.
 
The one I liked best, when I could get it, was Hazelnut milk.

I have a lot of trouble with digesting dairy; therefore I tried all the plant-based ones that weren't loaded with unwanted ingredients, like forms of sugars and added forms of vitamins.

I don't love soymilk, but use a bit of it, if it's all that's available and I need something in a recipe, and cannot sub in something else, for the dairy milk. (such as for pumpkin pie)
 
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