Can nut-based milks match dairy for safety, nutrition and flavor?

By Vijay Kumar MalesuReviewed by Lauren HardakerOct 3 2025

From almond to pistachio, scientists say nut-based drinks offer healthy fats and flavor but fall short on protein; new tech and probiotics could close the gap.

Study: An Overview of the Microbiological, Nutritional, Sensory and Potential Health Aspects of Tree Nut-Based Beverages. Image credit: Goskova Tatiana/Shutterstock.com

In a recent review published in Beverages, authors analyzed current evidence on microbiological safety, nutritional profile, sensory quality, processing technologies, and potential health effects of tree nut-based beverages while emphasizing that further studies are still needed to optimize production, improve sensory profiles, and standardize methods.

Background 

Plant-based beverages are increasingly purchased worldwide, but many still question their taste, nutritional value, and storage longevity compared to cow’s milk. Tree-nut beverages such as almond, cashew, coconut, hazelnut, pistachio, and walnut offer a creamy feel, healthy fats for the heart, and a dairy-free option. Yet they can be relatively low in protein compared to cow’s milk, contain added sugar, separate into layers, and sometimes spoil from microbes.

New ideas like adding nutrients, using fermentation with lactic acid bacteria (LAB), and applying high-pressure processing look promising for better nutrition, steadier texture, and improved flavor. Clear labels and strict allergy controls are also recommended by the authors. Further research is needed to standardize methods, compare health results, and help more consumers accept these products.

Tree nut beverage nutritional content

Tree nut beverages supply predominantly unsaturated fats, including monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) that support cardiometabolic health. Processing (soak-grind-filter) dilutes whole-nut nutrients, so protein typically falls to ~1-2.5%, well below cow’s milk.

Fortification with calcium, vitamin D, and vitamin B12 is proposed to help close key micronutrient gaps, while blending with legumes can raise protein. Unsweetened options help limit added sugars, and products retaining fine particle fractions may contribute a little dietary fiber absent from bovine milk.

Families should scan labels for sodium and sugars and consider choosing fortified, unsweetened products when used as milk replacements.

Keeping beverages safe: From heat to high pressure

Safety means disabling pathogens like Salmonella, Listeria monocytogenes, Bacillus cereus, and Escherichia coli. Heat methods (high-temperature short-time (HTST), ultra-high temperature (UHT)) reliably extend shelf-life.

Non-thermal routes like high-pressure homogenization (HPH) and ultra-high-pressure homogenization (UHPH) reduce microbes and tighten emulsions. Emerging technologies such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), hydrodynamic cavitation (HC), and ohmic heating help preserve nutrients and flavor. These tools trade less “cook” for more “keep” while hitting safety targets.

Fixing texture and taste without heavy additives

Phase separation and “chalkiness” turn off many first-time buyers. Food-grade hydrocolloids (for example, pectin, xanthan gum, or gellan gum) stabilize oil-in-water emulsions, reduce creaming, and improve mouthfeel. Process choices matter: colloidal milling and two-stage homogenization produce smaller droplets; gentle heat avoids burnt notes and helps keep nut aromas.

Heat can also release desirable volatiles, such as benzaldehyde in almonds, but oxidation may raise aldehydes linked to “stale” notes if it proceeds unchecked. Blending nuts, for example, walnuts with soy or fine-tuning roast levels can round flavor, while better droplet control reduces graininess. The review notes that consumer acceptance outcomes vary depending on the nut type and processing method.

Fermentation: Turning drinks into functional foods

LAB such as Lactiplantibacillus plantarum, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, and Bifidobacterium spp. can transform nut beverages.

Benefits include lower pH for safety, smoother texture, and enriched bioactivity: antioxidant capacity rises; antinutrients (for example, phytic acid) may fall, improving mineral bioaccessibility; and bioactive peptides emerge with possible angiotensin-converting enzyme (ACE) or dipeptidyl peptidase IV (DPP-IV) inhibitory activities.

Some strains produce exopolysaccharides (EPS) that thicken naturally and may confer prebiotic effects. Viable counts often stay above the probiotic threshold (typically ≥10⁶-10⁷ colony-forming units (CFU)/mL) during cold storage, though this depends on the specific strain and formulation used.  

Nutrition and health: What the evidence suggests

Compared with whole nuts, beverages are lower in protein, fiber, and selenium (for Brazil nut drinks). However, they still deliver MUFA and PUFA, phytochemicals, and, when fortified, calcium comparable to cow’s milk.

Fermentation and formulation can potentially improve iron and calcium bioaccessibility, while selective use of cultures and enzymes may elevate gamma-aminobutyric acid (GABA) and pleasant flavor volatiles. From a practical standpoint, choosing fortified, unsweetened almond, cashew, pistachio, or walnut beverages can support heart-conscious patterns and lactose-free lifestyles.

However, people with nut allergies must avoid these drinks. Precise allergen labelling and strict cross-contact control are stressed as essential for safety.

From lab to fridge: What consumers should look for

Consumers should read labels, consider opting for unsweetened drinks fortified with calcium, vitamin D, and vitamin B12, and check the sodium. The review highlights that stability and flavor can vary across products, which may affect how well they perform in uses such as coffee or smoothies.

Like bovine milk, tree-based beverages should be refrigerated promptly after opening, even for shelf-stable packs, and finish within the stated “consume within X days.”

Before purchase and consumption, checking allergen statements for specific nuts is crucial. If allergies are a concern, avoid mixed-nut blends. If choosing fermented drinks, look for live cultures, CFU details, and fibers such as inulin that help cultures persist over time.

Conclusions 

This review shows that tree nut beverages have the potential to be safe, tasty, and health-forward when modern processing and smart formulation work together. UHT, HPH, and UHPH improve microbiological safety and emulsion stability; LAB fermentation can enhance texture, bioaccessibility, and bioactive profiles while maintaining viable CFU.

Fortification may help address micronutrient gaps, and careful flavor engineering reduces off-notes. Challenges like low protein, sugar addition, allergen management, and variable standards require coordinated solutions. With transparent labeling and standardized benchmarks, fermented and fortified nut beverages could play a role in supporting heart-healthy, lactose-free, and environmentally mindful diets.

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