Experimenting with seed milks

Experimenting with seed milks

Seed milk. If the name ‘nut milk’ sounds bad, seed milk sounds far worse. But don’t let the feeble name put you off… they are surprisingly tasty!

Nut milks are a great substitute for cow’s milk in smoothies (and whatever else your heart desires), and I often make cashew nut milk as a base for my smoothies (see recipe here). But nuts can be expensive, and seeds are often cheaper. Plus pumpkin seeds and sunflower seeds are delicious, which got me thinking…

I decided to experiment with making some different seed milks. So far I’ve made sesame, pumpkin and sunflower seed milk.

Recipe: How to make seed milks

To make these, the procedure is the same. Soak one cup of seeds in water for a few hours, or preferably overnight. Drain and put in a blender with 3 cups of chilled water. Blend until smooth.

Next you need to strain. I used one of my produce bags made with a fine netting type material. You could also use muslin, or improvise with some other material. A fine sieve should work. I’m sure old tights would work too – but do make sure they’re clean first!

Drain the liquid into a bowl. Once the pulp is dry (squeeze any excess moisture out) pour the liquid into a glass bottle or jar and store in the fridge. It will keep for up to 5 days.

Sesame Seed Milk

This milk has quite a distinctive and strong flavour. If you love tahini and sesame then you’ll love it; if not you may find it a bit strong. I used it to make my cacao banana smoothie and even with all the rich chocolatey-ness I could still slightly detect the sesame flavour.

I also tried this with (plunger) coffee and was really impressed with the result. It didn’t curdle (hurrah!) and I thought the flavours really complemented each other.

Pumpkin Seed Milk

I love pumpkin seeds and I loved this. The flavour is quite subtle and nutty. It has a slight green tinge, which amuses me slightly too.

PumpkinseedmilkSunflower Seed Milk

Sunflower seeds are the hands-down cheapest option I’ve tried so far. The milk tasted great, but had the unfortunate side-effect of separating into a milky layer at the bottom and a strange red liquid layer on top. It is easy to shake and mix the two layers together again, but none of the other seed or nut milks I’ve made have done this before.

I tried this in coffee and it worked really well too; it didn’t separate or do anything strange.

Other seed milks

I tried these three because that’s what I had in my cupboard. Also, they are all fairly cheap seeds. There’s plenty of others out there though. I want to make hemp and flax seed milk at some point too; both of these seeds are really good for you and have a great nutty taste that I think will work really well. Plus I love experimenting in the kitchen!

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11 Responses to Experimenting with seed milks

    • Very well thanks! Cleared the kitchen and made a big pile of things to go to the charity shop. Although I did just grab something from the pile to use again. Best get it to the charity shop before that happens a second time!

  1. I made macadamia nut milk yesterday, and it, too, separated overnight, with the white (fatty) parts on top and the water at the bottom. Quickly resolved with a shake.

    • I think they all separate or settle out a little – cashew milk is the one I’ve found best (actually walnut milk is great too) and sunflower seed milk is the worst. Nothing wrong with having to shake it either – but sometimes I forget to check I’ve screwed the lid on properly, and of course when I don’t check, it means I haven’t!

  2. This weekend I made both pumpkin and sesame seed milks for the first time. I used my Vitamix to blend so didn’t even need to sieve. It really couldn’t be easier! I used the sesame milk for a banana and carob smoothie and the pumpkin milk for porridge (which made the texture very much like Ready Brek).

    • Hi Andrea, there are a few options. Add as is to baking in place of ground almonds (you can freeze it until you’re ready to use it); mix with some olive oil, roll out flat (I find it rolls best between two pieces of greaseproof paper) and cut into squares, then bake to make crackers; dry out in the oven at a very low temp and use as a partial replacement for flour in recipes. Hope that helps!

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