It seems that almond milk is where soy milk was 8-10 years ago: available in supermarkets and most cafes and requested by customers who don’t do dairy. It’s also being used as a base for plant-based fermented products (e.g. yoghurt, kefir), ice cream, etc. Interest in almond milk worldwide has been increasing over the past 10 years, especially in the past 7 years or so. In comparison, interest in soy milk has remain steady worldwide and increased only slightly in Australia over the same time period. What is almond milk? No, it’s not the white fluid that comes out of tiny almond udders. In its basic form, it is water…