Sunflower Seed Milk

Creamy and delicious homemade vegan milk that’s just as good as almond milk… without the nuts!

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4

Ingredients

Instructions

  1. Place sunflower seeds in a glass container and cover with water. Cover and allow to soak on the counter for 8 hours. Drain water, rinse well and add to your blender along with 4 cups of clean, filtered water.
  2. Blend water and seeds for 3 minutes. If you have a vitamix, I like starting off on the low setting, then pumping it up to full power for the last 1 minute.
  3. Once complete, pour seed mixture into a nut milk bag or a new (unused) nylon sock over a large bowl. Gently pulse the seed bag with your hands until all liquid has been strained out. Set pulp aside.
  4. Rinse out your blender, add the milk back to it, add the maple syrup, vanilla and salt. Blend for 20-30 seconds.
  5. Pour into a milk jug or juice container and store in the fridge for up to 2-3 days.

Spread the love, earn karma points:

Pin It

Notes

For cereals and baked goods: use the recipe above.
For casseroles and other savory recipes, ditch the maple syrup and vanilla.
For a sugar-free version, you could use a couple of drops of stevia or sweeten with 2-3 medjool dates added to the blender with the vanilla and salt, pureed for 1-2 minutes.
Feel free to add cinnamon, all spice, cardamom or nutmeg for some added awesomeness!

Nutrition Information Per Serving

  • Calories: 93
  • Calories from Fat: 53
  • Total Fat: 5.9
  • Saturated Fat: 0.5 g
  • Sodium: 60 mg
  • Carbs: 9 g
  • Dietary Fiber: 1 g
  • Net Carbs: 8 g
  • Sugars: 6.2 g
  • Protein: 2.4 g