Have you ever made your own plant “milk” at home? If so, you’ve probably gone to the grocery store to buy the famous cheesecloth, this small piece of fabric that allows you to strain your beverage so you can drink it. Honestly, it was this straining stage that made me decide in the long run to purchase my plant beverages ready-made. It’s less complicated and faster!
However, recently I discovered recipes that do not require straining. What a game changer! There are in fact many different seeds that do not require straining and that make excellent plant “milks.” These include hemp, pumpkin, and sunflower seeds.
Here’s my basic recipe for making plant drinks from these seeds:
In a blender, add 250 mL (1 cup) of your choice of seeds (hemp, sunflower, or pumpkin) and 750 mL (3 cups) of water. You can also add a pinch of cinnamon, vanilla essence, or cocoa to taste, but I personally prefer them without. Then, mix well for 2–3 minutes at high power.
That’s it! One homemade plant beverage. Store it cold in an airtight container for up to three days. Mix well before using in smoothies, coffees, and matchas, or before drinking it in its natural state, as the water and seeds may have separated.
If you wish, you can soak your seeds in water for eight hours as many recipes suggest, but this step is optional. However, it does make nuts and seeds easier to digest for people who have a tendency to feel bloated.
Other benefits of homemade plant milk:
- It is more economical: buying your plant beverages in store can be expensive over time, especially if you prefer organic products. By making it yourself, you save on packaging, production, and transportation costs. Consider buying large quantities of nuts in bulk, and your homemade nut-based beverages will be even more economical.
- It is more nutritious: not straining your beverage means that all the nutrients and fibres are retained. A fibre-filled drink is a success!
- There’s less waste: by straining it, you’ll be left with the pulp containing the nuts and seeds. You can indeed find recipes online that feature ways of using the pulp, but it’s even better if you don’t have to.
