Editing Almond (section)

==== Milk ====
{{main|Almond milk}}

Almonds can be processed into a [[milk substitute]] called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for [[lactose intolerant]] people and [[vegans]]. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of [[soy milk]] and some of which use no heat, resulting in [[raw milk]].

Almond milk, along with almond butter and almond oil, are versatile products used in both sweet and savoury dishes.

In [[Moroccan cuisine]], sharbat billooz, a common beverage, is made by blending blanched almonds with milk, sugar and other flavourings.<ref>{{cite book |title=Dictionary of Food: International Food and Cooking Terms from A to Z |isbn = 9781408102183|url=https://books.google.com/books?id=Mdwm7jI9J10C&q=sharbat+billooz&pg=PT1211|last1 = Sinclair|first1 = Charles|date = January 2009| publisher=A&C Black }}</ref>