In the Middle Ages, almond milk was known in both the Islamic world and Christendom, where its vegetable composition—being a nut that is the seed of a fruit of a plant—made it suitable for consumption during Lent. Almond milk was also a staple of medieval kitchens because cow’s milk could not keep for long without spoiling and would instead usually be turned into butter or cheese immediately.
Historically, almond milk was also called amygdalate. It was consumed over a region stretching from the Iberian Peninsula to East Asia.
The Viandier, a 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during fast days.
Make your own medieval almond milk