It might be time to start drinking regular milk again because if you drink Almond Breeze, you’re probably just drinking creamy water made with only two percent almond and mostly seaweed-based fillers.

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.

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 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.”

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!

Unsweetened almond milk:


1 cup raw almonds, soaked for 12 hours

3 cups filtered water

Pinch of Celtic sea salt

Method of preparation

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.

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.