Chia seed 'milk'

    8 hours 5 min

    Chia seeds and walnuts are soaked overnight then blended with sesame tahini and honey to make this dairy free milk. In baking you can't taste the difference, and it has a pleasant taste for drinking. If I am using this milk in something savoury, such as soup, I only add a tiny bit of honey and leave out the vanilla.

    2 people made this

    Serves: 10 

    • 725ml cold water
    • 30g chia seeds
    • 2 tablespoons walnuts
    • 500ml cold water, divided
    • 2 tablespoons sesame tahini
    • 1 teaspoon honey, or to taste
    • 1 dash vanilla extract (optional)

    Prep:5min  ›  Extra time:8hr chilling  ›  Ready in:8hr5min 

    1. Combine 725ml water, chia seeds and walnuts in a bowl; stir to prevent clumps from forming. Let soak for 8 hours to overnight.
    2. Pour chia seed mixture into a blender; add 250ml water, tahini, honey and vanilla extract. Cover and blend until smooth; add remaining 250ml water.

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    Reviews in English (1)


    An alternative milk not to be overlooked. This one is full-bodied. The taste is nice, thanks to the walnuts. I only have a regular blender, so the seeds were still crunchy. I imagine with a mega blender, you'd get a smoother consistency. The recipe works exactly as written. I made a half batch with honey and half without. Haven't used it for baking yet, but will. The sweetened version went well in a smoothie, making it a bit thicker than when using a more viscous milk alternative. Thank you for the recipe.  -  28 Jan 2017  (Review from Allrecipes US | Canada)