Almonds and cashews aren't mammals, so how can they make “milk?” Well, milk has a creamy texture because of its fat content, so we can use the fat from seeds to imitate that creaminess. but it's not just the texture– flavor is also important. And flavors come from a combo of protein, sugars, and minerals. Which you can also extract from nuts by soaking them, grinding them up, sifting them, or heating them. So, plants can achieve some of the milk flavors. But their taste isn't quite spot on yet. Even though both milks have proteins, they aren't exactly the same ones. For example, one of the proteins that's in animal milk that's not plant-based milk is sodium caseinate. So, proteins like soy lecithin are added as a substitute, which are close in protein structure but not in flavor. But I hope that in the future, researchers will get even closer to that milk flavor we enjoy.