Sunny Milk
Submitted by jazz82
Homemade sunflower seed milk blended with banana, sorghum, or raisins for natural sweetness. A dairy-free, nut-free plant milk you can make in 7 minutes with just a blender.
YIELD
6 cupsPREP
5 minCOOK
2 minREADY
7 minAlmond milk gets all the attention, but sunflower seed milk is the underdog that deserves a spot in your rotation.
One cup of sunflower seeds, ice-cold water, a touch of sorghum or a handful of raisins for sweetness, and two minutes in the blender. That’s it. You’ve got a creamy, dairy-free milk that works as a drink on its own, poured over granola, or blended into smoothies.
It’s nut-free, which makes it a lifesaver for anyone dealing with tree nut allergies. Add half a banana if you want it thicker and more smoothie-like.
Pro Tips
- Use ice-cold water for the smoothest, freshest-tasting result.
- For an even creamier milk, soak the sunflower seeds overnight before blending. It breaks down smoother.
- Strain through a fine-mesh cloth or nut milk bag if you want it silky. Leave it unstrained for more body and fiber.
- Store in the fridge for up to 3 days. Give it a good shake before each pour since it separates naturally.
Ingredients
Directions
Put all ingredients in a blender, and blend at high speed for 2 minutes.
Serve as a drink or over granola.
Add banana for a thicker milk.
VARIATION: soak seeds overnight, then blend.
Comments