Wild Soil Almonds - Distinct and Superior to Organic, Steam Pasteurized, Probiotic, Raw, 2 Pack of 1LB Bags…

I’ve been buying Wild Soil Almonds for years and they have become a staple in my home. My daughter battled cancer since she was 2 yrs old (she’s now 6 and cancer free!!!!!!!) and ever since, I’ve trusted this brand to make her fresh almond milk. As a matter of fact, my entire family loves it. The quality is consistently excellent; clean, fresh, and never stale. The taste is slightly sweeter and smoother compared to other almonds I’ve tried (and I’ve tried a few trust me), making them perfect for both snacking and blending, Then I use the trash to make my own almond flour. I live by this product and highly recommend it to anyone looking for high-quality, nutrient- rich almonds.

Love these almonds, always fresh and delicious. I make almond milk with them about every third day. Their organic and definitely affordable.

These are excellent! Great flavor and crunch!

Wow. Legit the best almonds I have ever had. I could taste the quality immediately. So worth it.

### Why they’ve become my almond‑milk MVP* **Ridiculously creamy milk yield.** Their higher fat‑and‑protein punch (20 % more protein, 200 % more vitamin E) means one cup of nuts blends into silkier, whiter milk than the grocery‑store sacks I used before. I can even stretch the ratio to 1 c almonds : 4 c water and still get rich results—saves \$\$\$.* **Beyond‑organic growing methods.** Terra Preta biochar soils and no Class‑1 pesticides tick every clean‑eating box; I feel good scooping them into the blender.* **Estate‑grown freshness.** They arrive soft—not stale‑crunchy—which backs the farm‑direct claim and soaks in half the time for milk making.* **Lower water‑footprint bragging rights.** Gravity‑fed irrigation means my latte habits aren’t guzzling a reservoir.### Where they might crack for others* **Premium price up front.** Cost‑per‑pound is higher than bulk‑bin almonds; value shows when you get more milk per cup, but sticker shock is real.* **Slight earthier flavor.** The biochar soil gives a subtle “nutty‑plus‑minerals” note—lovely in milk, noticeable if you’re eating them plain.### Tips to get the most out of them1. **Store in the freezer** to lock in that softness without risking rancid oil.2. **Quick‑soak hack:** 20 minutes in hot water equals an overnight soak thanks to their tender interior.3. **Toast for crunch.** Ten minutes at 325 °F transforms them if you need a salad topper with bite.### Who they’re perfect for* DIY almond‑milk makers and nut‑butter enthusiasts wanting maximum creaminess and nutrition.* Ingredient purists focused on regenerative, pesticide‑free farming.* Bakers who like almonds that blend smoothly into batters and crusts.### VerdictKeeping these on subscription. Their soft texture is a feature for homemade milk (not a flaw), the nutrient profile justifies the premium, and the eco practices let me sip lattes with a lighter conscience. If you crave that snap‑crackle almond crunch straight from the bag, toast ’em—or stick with harder commercial varieties.

Delicious fresh raw almonds. Makes great almond milk. Highly recommend.

Very high quality, fresh almonds. I have been purchasing almonds from W...mans, a local chain. They were good enough, but the quality, freshness, and taste of these babies far exceeds the quality of the local chain. AND they were cheaper than the local chain. I have purchased my second bag.

I keep buying these and keep expecting to be disappointed. But so far they are always fresh, always good quality. They have a particularly nice taste and texture.