How about champagne? That’s both a process and a region of origin, IIRC.
The there’s soy(a) milk. That’s not milk.
I’m (almost) prepared to give almond milk a pass, as there are extant medieval recipes for it. I have other issues with it — like the ecological deserts that California almond orchards are. They have to ship in bees because there’s nothing for the bees to live on there except for a couple of weeks while the almonds are in bloom. I’m not too keen on the amount of processing it requires either.