How to Make Sunflower Seed Milk

Making your own non-dairy milk is a great idea, not only for your health, but it is less expensive to buy raw seeds or nuts than buying containers of it. Plus, you can reuse glass jars to store it making it more environmentally friendly than non-recyclable tetra-paks.

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Reading the labels of store-bought non-dairy milks, they tend to include a list of more than 7 ingredients. One ingredient found in commercial non-dairy milk is carrageenan, derived from red seaweed, that is used as a thickener, stabilizer, and texturizer in a variety of processed foods.

So why make your own milk when you can buy it at the store?

Carrageenan.

Prevention.com says that “although derived from a natural source, carrageenan appears to be particularly destructive to the digestive system, triggering an immune response similar to that your body has when invaded by pathogens like Salmonella”.

Sunflower seeds are a lot of good nutrition in a small package. The fat in this plant food is one that combats bad cholesterol. It also contains Vitamin E, an antioxidant with anti-inflammatory properties.

Turkey is not the only thing with tryptophan in it, these seeds have them, too! From the looks of this, looks like it could be nature’s antidepressant.

Read more benefits here.

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Homemade Sunflower Seed Milk

1 3/4 cup raw, unsalted sunflower seeds (or almonds, cashews, coconut flakes)
1 3/4 cup water, for soaking overnight
1 pinch of sea salt
2 1/4 cups water, for blending
2 Tbsp agave nectar, honey, dates or stevia sweetener – optional

You will need:

A mesh strainer or muslin cloth bag
A blender

Method:

1) Soak the seeds/nuts overnight in equal amount soaking water with a pinch of sea salt.

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2) The seeds/nuts will soak up a lot of water and rehydrate. You will need to rinse them off. They contain enzyme inhibitors, so soaking them releases that and makes them more digestible. More info on this topic here.

Note: No need to rinse coconut flakes. For almonds, remove brown skin if you want white almond milk.

3) Add the soaked seeds to the blender with purified water.

4) If using dates, add four to the blender. 2 Tbsp or agave or honey would work, too.

5) Blend on high for about 3 minutes to make sure the seeds are ground finely.

6) Set strainer in jar and pour the contents of blender through strainer slowly.
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7) Press the seed pulp in the strainer and discard it to separate bowl once liquid is pressed out.

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8) The liquid in the jar is non-dairy seed milk. The leftover pulp can be used to make raw seed spreads, mock tuna salad or even added to breads, cookies, pancakes, smoothies or pie crust!

Yields approximately 3 cups.

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Note: separation is natural! just shake it, it’s still good.

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21 thoughts on “How to Make Sunflower Seed Milk

  1. That sounds really healthy. I wonder if I could get used to it. My daughter is lactose intolerant and we’ve tried all sorts of milk substitutes without much success. Mainly we both hate the taste of soy or rice etc… and so always go for the organic lactose free milk. (Not that soy and rice are problem free either) Might give your suggestion a try. Lovely visiting you from UBC Rion and I hope your week is shaping up to be a good one. :)

    • I wish you much success in making seed milk with your daughter! Sweetening it will definitely make it more palatable for children (& adults alike!). Play around with the measurements depending on how thick or thin you enjoy milk. Would even be good adding cocoa, carob or raw cacao powder!
      P.S. I am not a soy or rice milk fan, either! Coconut though, that’s always a treat.

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