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Better Than Milk Organic Almond Drink Unsweetened -- 33.8 fl oz

Better Than Milk Organic Almond Drink Unsweetened
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Better Than Milk Organic Almond Drink Unsweetened -- 33.8 fl oz

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Better Than Milk Organic Almond Drink Unsweetened Description

  • Non GMO Project Verified
  • USDA Organic
  • Dairy Free
  • Gluten Free
  • Vegan

Put a little spring in your sip™ - spring water that is. Our organic alternative milk drink with spring water that flows freely from a spring 450 meters above sea level in the Lessini mountains of northern Italy. Go ahead...guzzle straight from the carton (we don't judge). Take one to go! (It's shelf stable). Cereal never had it so good!


• Made with Italian spring water

• Smooth, creamy taste

• Simple ingredients without: dairy, lactose, gluten, soy, sulfites, artificial flavors, carrageenan or cholesterol


Cool it down. Drink it up.

Refrigerate and finish within 5-7 days.


Not to be used as infant formula.

Free Of
Dairy, gluten, GMOs and animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 8 fl oz (240 mL)
Servings per Container: 4
Amount Per Serving% Daily Value
Total Fat4 g5%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate1 g<1%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein2 g
Vitamin D0 mcg0%
Calcium30 mg2%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Spring water, organic ground almonds, organic locust bean gum.

Contains: Almonds.
Produced in a facility that also processes other tree nuts.


Cap is a small part and may pose a Choking Hazard for young children.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Celery Cupcakes with Lemon Frosting

Veggies for dessert? We do it all the time, and in the most delightful way! Pumpkin pie and carrot cake are classics, and zucchini brownies and chocolate avocado mousse have gained solid footing. In this indulgent but healthier vegan cupcake recipe, celery is the star. That’s right! The taste and texture of celery is adaptable to whatever ingredients you use it with, and its herbal notes and high water content are welcome in fluffy, soft cake. Allspice, cinnamon and vanilla bring warmth and sweetness. The whisper of grassy flavor and burst of spice pair wonderfully with a velvety lemon-infused buttercream frosting. Surprise and delight everyone with these instant classics! Sideview Shot of Vegan Celery Cupcakes with Lemon Frosting on White Counter |

Vegan Celery Cupcakes with Lemon Frosting


  • 1-½ cups all-purpose flour
  • 1 cup finely chopped celery
  • ½ cup organic cane sugar
  • 1-½ tsp. baking powder
  • Pinch ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. salt
  • 1-¼ cups almond milk
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 4 Tbsp. vegan butter (melted)


  • 5 cups organic powdered sugar
  • ½ cup vegan butter (room temperature)
  • 1 tsp. lemon extract
  • ½ tsp. lemon zest
  • 1-2 Tbsp. almond milk


  1. Preheat oven to 400 degrees F. Prep 12-well cupcake pan with liners and spray.
  2. In measuring cup, mix together almond milk and apple cider vinegar until well combined; let sit 10 minutes.
  3. In large bowl, whisk together flour, baking powder, sugar, cinnamon, allspice and salt.
  4. Add milk-ACV mixture, vegan butter and vanilla. Using spatula, mix until everything is well combined and smooth with no lumps visible. (Note: Do not overmix.)
  5. Fold in finely chopped celery.
  6. Scoop batter into liners until 3/4 full and bake at 400 degrees F for the first 5 minutes only. Reduce heat to 350 degrees F and continue baking another 14-17 minutes or until toothpick inserted in center comes out clean.
  7. Once done, turn off oven and keep cupcakes inside with oven door slightly open for about 2 minutes before removing.
  8. Let cool completely before frosting.


  1. In large bowl, using mixer, beat together powdered sugar and softened vegan butter until pea-sized crumbles form.
  2. Beat in lemon extract, lemon zest and milk until creamy and fluffy. (Note: If too thin, add additional powdered sugar, 1 Tbsp. at a time; if too thick, add additional almond milk, 1 Tbsp. at a time.)
  3. Add frosting to piping bag and pipe onto cooled cupcakes.
  4. Sprinkle with lemon zest or dried parsley, if desired.

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