Calories in Almond milk, unsweetened, plain

What makes almond milk so powerful?

Almond milk has a surprisingly long history, predating modern dairy milk substitutes by centuries. It was a staple in medieval European kitchens during Lent, when animal products were forbidden by the Catholic Church. Because almonds were relatively expensive, it was often consumed by the wealthy or used as a thickening agent in refined sauces and stews rather than as a standalone beverage. Modern commercial almond milk is vastly different from its historical counterpart. Today, the beverage is typically made by blending a small percentage of almonds with water, then straining out the solids. To achieve its creamy texture and shelf stability, manufacturers often add emulsifiers like lecithin and stabilizers such as gellan gum. Furthermore, while whole almonds are an excellent source of vitamin E and protein, the filtering process leaves the final liquid with only trace amounts of these nutrients unless it is fortified. Most brands add calcium carbonate and vitamin D2 to mimic the nutritional profile of cow's milk, meaning the calcium in your glass is often mined rather than grown. This is why the protein content remains remarkably low, often less than a gram per serving, despite almonds themselves being protein-dense.