Vitamin E (antioxidant) helps protect cells from oxidative damage
Calcium assists with energy creation and maintains healthy bones and teeth
Protein contributes to muscle building
What goes in.
100% Australian pesticide-free almonds.
What's kept out.
Artificial flavours, preservatives and added sugar. Almonds are Propytlene Oxide free.
Did you know?
Unsweetened almond milk contains up to 80% fewer calories than regular dairy milk. Using it as a replacement for cow's milk could be an effective weight loss strategy.
Produced in Melbourne. Almonds grown on co-op farms around the borders of VIC, NSW & SA.
The perfect plant-based milk for your coffee, tea, muesli, protein smoothies, acai bowls and porridge. It is also great for baking. And best to chill & shake before drinking.
Meliorism. Have no idea what that means? Neither did we, until we learned that it was the central philosophy for Almo - the belief that the world can be made better by human effort. Touche! So, how does Almo make the world better? For them, health comes first. So, their milk is unadulterated and made with no questionable additives. They use the highest quality ingredients and processes. They locally source ingredients through co-op partnerships. They are sustainably focused. And quite simply, they are a small business with great integrity and valour. Need we say more?
This is fabulous stuff!! Not only is it a huge savings on plastic waste in terms of buying bottles of milk separately and the financial savings alongside, but it is super easy and quick to make using a blender and so delicious to drink. And one small jar lasts for a long time. All round magnificence!!!
Love this product! Cannot recommend it highly enough! I love that I can make my own almond milk at home and it's so much better for the environment! And tastes so much better than supermarket almond milk. Will definitely be buying again
I love the idea of waste free that's why I'm switching to this and I'm very happy I don't fill my ♻️ bin with mylk cartons. I'm using a (very small) pinch of xanthan gum and salt but it seems a bit tricky to find the best milky taste. Any ideas how I can improve it?