Easy Sunflower Seed Milk
Hmmm milk. Not from a living animal of course. Lately, I love experimenting with making my own plant-based milks at home (see my sesame milk for another delicious and healthy drink). it’s so much cheaper than buying in the store and saves the planet from a lot of milk containers.
While the sad news about my sunflower seed milk is that it’s not great in coffee or tea as it seperates, it’s perfect for anything else!
In smoothies, to make overnight oats, or drink as is.
This quick and easy Sunflower Seed Milk recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Cheese cloth (affiliate link)
- High-speed blender such as Omniblend Blender (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Easy Sunflower Seed Milk
This sunflower seed milk is full of plant-based goodness. It's rich in the B complex vitamins, which are essential for a healthy nervous system. Super easy to make and to incorporate into smoothies, overnight oats or simply drink straight from the jar.
Prep Time10 mins
Soak Time30 mins
Servings: 4 servings
Ingredients
- 1 cup sunflower seeds shelled, raw and unsalted
- 3 cup water boiled and filtered, depending on your water quality
- 1 tsp vanilla extract optional
- 1 tsp maple syrup or sweetener of your choice optional
- 1 pinch fine sea salt
Instructions
- Pour boiling water over the sunflower seeds, add a pinch of salt and let soak for 30 minutes. (If you're really in a hurry you may skip this step).
- Strain and rinse with clean water.
- Add the seeds and water to a high-speed blender and blend until all the seeds are finely ground.
- Pour into a cheesecloth with a large bowl underneath.
- Squeeze all of the moisture out and then stir in the sweetener or vanilla if desired.
- Sunflower seed milk keeps in the fridge for up to 3 days.
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