By Sally Powis-Campbell. Registered Psychologist and Author “Mindful Mamas and Papas: A Playbook for the Whole…
Homemade nut milks aren’t for everyone. While almond and cashew milks definitely have their perks, let’s face it: they’re on the pricier side. Also, if you have a nut allergy, these are not your friend. And while oat milk is a tasty, affordable substitute, *sometimes* it can have a gelatinous texture. Here’s where sunflower seed milk comes in.
For those with nut allergies, you’ve gotta try sunflower seed milk. It’s a great everyday milk, it’s nut-free and has no gelatinous texture. It’s also significantly cheaper than it’s nuttier counterparts, and is healthy too! Sunflower seeds are rich in vitamin E, magnesium, and selenium (an anti-inflammatory, metabolism-boosting mineral). Sunflower seed milk can have an earthy taste, so if you make it at home, we suggest adding some sweetener and vanilla. Other than that, sunflower seed milk is an underrated non-dairy goldmine.
- No straining necessary. That’s right, you technically don’t need to strain this milk. While we recommend it to lessen its “seedy” flavour, it’s not necessary! Huge bonus.
- More sustainable. Almonds and cashews require significant amounts of water to produce, so compared to almond or cashew milk (the two most popular nut milks), sunflower seed milk is much more sustainable. While we’re not saying to give up almonds or cashews completely, sunflower seed milk is an eco-friendly alternative.
Sunflower Seed Milk
This easy milk takes about 10 minutes to make. The final product yields about a litre. Serve with granola, in smoothies, or enjoy all on its own.
- 1 cup raw unsalted sunflower seeds
- 3 cups filtered water
- 2 tablespoons maple syrup
- 1 tsp vanilla
- Optional: pinch of salt.
- Soak sunflower seeds in water with a touch of salt. Leave for 8 hours or overnight.
- After the seeds have soaked, drain out the water and rinse well.
- Add the seeds and 3 cups filtered water to a blender. Blend on high for 1-2 minutes.
- Pour into a nut milk bag or cheesecloth over a larger bowl or jar.
- Squeeze out all the moisture, then add your sweetener and vanilla and mix well. Add a small pinch of salt to enhance flavour.
- Enjoy! Add to granola, oatmeal, smoothies, or hot beverages. Keep in fridge. Best when served within 3 days.
Have you tried making sunflower seed milk before? Share your tips!