Wild Soil Terra Preta Almonds – Higher Protein and Higher Vitamin E Than Other Almonds, Beyond Organic: Eco Farmed with Proprietary Root Technology, Raw

We think these are really great. They taste good, always have good reliable consistency, quality and texture. The flavor and taste is always very satisfying and appealing to all the adults in the house and the kids like them too! They're packed with good, clean nutrition and a really good value for the money. I highly recommend these. I've tried other brands but these are the absolute best.

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.

These Almonds make the best almond milk! So creamy and good. Tastes nothing like you buy in the stores, much much better!

This was my first time ordering these almonds. I usually buy USDA certified organic, but I know that's not perfect. So I wanted to try this Wild Soil concept. I'm very happy with my choice. I reached out to the company with some questions, and after receiving the answers, I have a high level of confidence in this company and their Wild Soil approach. The almonds also taste very good.

I bought these Wild Soil Terra Preta almonds looking for a high-quality, natural snack, and they did not disappoint. The almonds have a perfect, clean taste and are nicely crunchy, exactly as you’d expect from a premium product. They feel fresh and well selected, and the quality is noticeably high. I also really appreciate the sustainable farming approach, which adds extra value beyond taste alone. That said, while they’re great as they are, I think they would be even better lightly roasted to bring out a stronger, deeper almond flavor. Pros: Excellent taste and texture Very crunchy and fresh High perceived quality Sustainable production approach Could be improved: Maybe the plastic packaging could be replaced with a cardboard box Overall, these are very good almonds for everyday snacking or recipes, especially if you value quality and sustainability.

### 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 them 1. **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. ### Verdict Keeping 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.

The raw almonds are very fresh and great quality.

These are always delicious and the value is stellar.