Creamy Cashew Chia Milk
Non-dairy milks are becoming more and more popular as people decide to go dairy free. Although there are a lot of options out there for dairy free milk, did you know it is easy to make your own at home? Not only that, it is fun and you can choose your ingredients. My latest milk add in is chia seeds. Not only do they add thickness to the milk, they add protein and heart healthy omega 3 oils as well! The recipe I am sharing with you today combines it with creamy cashews for a super delicious milk. Not a cashew fan? Swap in almonds or sunflower seeds instead. If you want an unsweetened milk, just leave out the maple syrup.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Soak the chia seeds in 1/2 cup filtered water in a bowl for 15 minutes.
- Place all ingredients including the soaked chia seeds and their liquid into a high speed blender and blend until smooth. Enjoy as is, or strain through a nut milk bag if you would like it completely smooth. If a thinner consistency is desired add a little more water.
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- Heart Healthy