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.
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)