I always strive to make as much from scratch as I can. Homemade Almond Cashew Milk tastes so much better than store-bought. But the thing I do like about store-bought is how thick and creamy it is. Of course, sometimes that thickness is from additives that you might be avoiding.
I wanted to create a simple DIY vegan milk that got it’s thickness from something I’d want to have every day. Ground chia seeds were the answer.
No matter if you grind your chia seeds yourself or you buy it pre-ground, there will be a stray whole seed or two. Also, if you drink it right away, the chia comes to the top like in the photos here. But once you let it sit in the fridge and shake it up well it distributes pretty well.
Thick Homemade Almond Cashew Milk
You can make this using any nuts you have on hand. Just make sure to soak almonds, hazelnuts or similar nuts for at least 6 hours to soften them up. Soft nuts like pecans may not need any soaking at all!
- 4 cups water
- 1/4 cup whole raw almonds
- 1/4 cup raw cashew pieces
- 1 teaspoon ground chia seeds
- 1 teaspoon vanilla extract
- Add the water and nuts to your blender and soak overnight, or at least 6 hours.
- Blend until smooth and strain through a nut milk bag or fine strainer. Discard the pulp.
- Rinse your blender with water, then pour the strained milk back in. Add the ground chia seeds and any flavoring you want to add and blend again.
- The chia seeds will help thicken the milk as it chills in the fridge. It feels more like store-bought without any weird additives!