Sunflower Seed Milk

February 14, 2013 by Leanne Vogel May 17, 2017

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

Ingredients

• 1 cup raw unsalted sunflower seeds
• 4 cups filtered water
• 2 tablespoons maple syrup or 2-5 drops alcohol-free stevia
• 1 vanilla bean or 1/8 teaspoon vanilla paste or ¼ teaspoon pure vanilla extract
• Pinch sea salt
• a nut milk bag

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.

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