As a nutritionist, when someone asks me if a processed food is "okay," I ask them the question right back. Do you think it's okay?
Personally, I vote for homemade or none at all. You have NO way of knowing what "other natural flavors" means. As Robb Wolf says... "plutonium is natural, that doesn't make it okay to eat..."
I have a recipe for almond milk on my blog, but I don't know if I'm allowed to link to it- I got suspended for linking before.
Oh, I haven't posted the recipe to the blog yet- I guess it's still in draft mode! Here it is:
1 c raw organic almonds + filtered water to soak them in (will yield roughly 2c when soaked)
2-3 c filtered water (depending on how thick you like it- start with less, add more if desired)
optional: 1/2 tsp vanilla extract, cinnamon to taste to flavor and either 1 pitted date, 2 tsp of organic grade B maple syrup or a pinch of green stevia powder to sweeten
SOAK almonds in filtered water in a glass or ceramic container overnight (at least 8 hours).
Rinse the almonds and place into a blender. Cover with 2c (or more if you like) of filtered water. BLEND until the almond particles become very, very small.
Strain the liquid through a nut milk bag, squeezing out every last drop possible. The resulting liquid is plain almond milk. It's important to strain the mixture BEFORE adding flavorings or sweetener so that the pulp remains unflavored in the event you want to make a savory dish with it.
Set the pulp aside and put the liquid back into the blender if you want to flavor/sweeten it. Add vanilla extract, etc. as desired and re-blend in a rinsed out blender to add flavor or a touch of sweetness.
Take the pulp (almond flour/meal) and spread it on a baking sheet on the lowest setting in your oven for a few hours (until moisture is gone) to make your own almond meal for baking or "breading" of meats or veggies. If it's too chunky once it's dried out, grind it up in a food processor before storing.