Is almond milk made from 100% almonds? Unpacking the ingredients

December 22, 2025 •

4 min read

Shockingly, many leading commercial brands of almond milk contain as little as 2% actual almonds. This means the vast majority of the carton is composed of water and a variety of other additives, not 100% almonds as the name might suggest.

Quick Summary

The almond milk on store shelves is primarily water, containing only a small percentage of almonds. Other ingredients like thickeners, stabilizers, and fortifying vitamins are added to improve texture, taste, and nutritional value.

Key Points

Low Almond Content: Commercial almond milk typically contains only 2% almonds, with the rest being mostly water and additives.
Primary Ingredients: Store-bought versions are composed of filtered water, a small amount of almonds, various fortifying vitamins, and stabilizers like gellan gum and lecithin.
Homemade Purity: Making almond milk at home allows for a much higher almond-to-water ratio (10-20% almonds) and eliminates unnecessary additives.
Nutritional Differences: Homemade almond milk is richer in natural fats and flavor, while store-bought is often fortified with calcium and vitamins, though it is lower in protein.
Additives Provide Consistency: Thickeners and emulsifiers are added to commercial almond milk to prevent the natural separation that occurs in homemade versions.
Choice Depends on Priorities: Opt for convenience and fortification with store-bought, or for purity and a higher almond concentration by making it yourself.

Unpacking the Ingredients: What's Really in Store-Bought Almond Milk?

If you've ever wondered "is almond milk made from 100% almonds?", the answer, for commercially produced versions, is a definitive no. While almonds are the star ingredient, they are often a very minor one. To create a palatable, shelf-stable, and milky-looking beverage, manufacturers rely on a blend of other components. Understanding what these are can help you make a more informed choice for your diet.

The Core Components of Commercial Almond Milk

Commercial almond milk production involves several steps to achieve its final consistency, flavor, and nutritional profile.

Filtered Water: This is the primary ingredient, making up around 98% of many carton products. Water is blended with almonds and then strained, forming the bulk of the final liquid.
Almonds: A surprisingly small quantity of ground or almond paste is used. This is enough to provide the characteristic flavor but is significantly diluted. Some brands have faced lawsuits for allegedly misleading consumers about the actual almond content.
Sweeteners: For flavored or original sweetened varieties, ingredients like cane sugar, maple syrup, or dates are added. Unsweetened versions are free of these additives and are naturally lower in sugar and carbohydrates.
Fortification: To compete with the nutritional profile of dairy milk, many brands add vitamins and minerals. These can include calcium carbonate, vitamin D, vitamin E, and vitamin B12.
Additives and Stabilizers: These are crucial for creating the smooth texture and preventing the natural separation of the almond and water mixture. Common examples include:
- Gellan gum: A gelling agent that adds thickness.
- Locust bean gum: Another stabilizer that prevents ingredients from separating.
- Sunflower or Soy Lecithin: An emulsifier that keeps the texture consistent and creamy.

The DIY Alternative: Making Your Own Pure Almond Milk

Making almond milk at home is a simple process that allows you to control the exact ingredients and almond-to-water ratio. This results in a product with a much higher nut content and no unnecessary additives.

A Simple Guide to Homemade Almond Milk

Soak the almonds: Start with one cup of raw, unsalted almonds. Place them in a bowl and cover with water overnight, or for a minimum of eight hours. Soaking makes them easier to blend and results in a creamier texture.
Blend with water: Drain and rinse the soaked almonds. Add them to a high-speed blender with 3-4 cups of fresh, filtered water. For a richer, creamier milk, use less water.
Strain the pulp: Blend on high for 1-2 minutes until frothy and smooth. Pour the mixture through a nut milk bag or several layers of cheesecloth over a large bowl. Squeeze the bag firmly to extract all the liquid, leaving the pulp behind.
Optional flavoring: Add a pinch of salt, vanilla extract, or a date for sweetness before blending again.
Store and enjoy: Store the fresh almond milk in a sealed glass container in the refrigerator for up to five days. Remember to shake well before serving, as natural separation will occur without stabilizers.

Comparison: Store-Bought vs. Homemade Almond Milk

To help you decide which is best for your needs, here's a side-by-side comparison of commercially produced and homemade almond milk.


Feature	Store-Bought Almond Milk	Homemade Almond Milk
Almond Content	Typically 2-4%, mostly water.	Up to 25% or more, depending on your recipe.
Ingredients	Water, almonds, sweeteners, thickeners, emulsifiers, salt, added vitamins/minerals.	Almonds, water, optional natural sweeteners (dates, agave), and salt.
Additives	Contains gellan gum, sunflower lecithin, and other stabilizers to prevent separation.	No additives; natural separation is common and requires shaking.
Nutritional Profile	Lower in calories and fat due to high water content.	Higher in natural fats and calories due to more almonds.
Fortification	Often fortified with vitamins and minerals like calcium and Vitamin D.	Not fortified; additional supplements may be needed if relying solely on it for certain nutrients.
Shelf Life	Long shelf life, sometimes up to a year for aseptic cartons.	Short shelf life, typically 4-5 days in the refrigerator.

Conclusion: Making the Right Choice for You

The notion that almond milk is a pure, 100% almond product is a widespread misconception, particularly regarding commercial varieties. Store-bought almond milk is a highly processed product consisting mostly of water, with a small percentage of almonds, fortified nutrients, and various additives for texture and shelf-life. While a convenient and dairy-free option, its nutritional density can be significantly lower than whole almonds. For those seeking maximum almond nutrition, fewer additives, and a fresher taste, making your own at home is the superior choice, despite the shorter shelf life. Ultimately, the best option depends on your priorities: convenience and fortification from a carton, or purity and flavor from a homemade batch.

For a deeper look into the nutritional composition of plant-based milks, visit Medical News Today's article on the benefits of almond milk.

Frequently Asked Questions

The low almond content in commercial products is primarily a cost-saving measure. To produce a large volume of shelf-stable product, manufacturers use a high proportion of water and supplement with additives to achieve the desired creamy texture and taste, rather than relying heavily on the more expensive almonds.

Fortified almond milk has added vitamins and minerals to boost its nutritional value, making it more comparable to dairy milk. Common fortifications include calcium, vitamin D, and vitamin B12, which are important for bone health and can be lacking in some dairy-free diets.

Unsweetened almond milk is generally considered the healthier option as it contains no added sugars, which can contribute to higher calorie counts and blood sugar spikes. For managing weight or diabetes, unsweetened is the preferable choice.

No, almond milk is not suitable for infants under one year of age. It lacks the necessary nutrients, particularly protein and fat, required for proper growth and development. Breast milk or infant formula are the only suitable options for babies.

Additives like carrageenan, gums, and emulsifiers are generally recognized as safe for consumption, but some individuals with sensitive digestive systems may experience discomfort. Large, excessive intake might be a concern, but most people consume these in moderation without issue.

Homemade almond milk has a much shorter shelf life than store-bought versions. Because it lacks preservatives, it should be stored in an airtight container in the refrigerator and is best consumed within 4 to 5 days.

Yes, soaking almonds for at least eight hours significantly impacts the final product. It helps to soften the nuts, making them easier to blend into a smoother, creamier consistency.