Makes 705ml (3 cups)

Ingredients
sunflower seed milk

  • 140g (1 cup) raw, organic sunflower seeds, soaked overnight (we used Suma)
  • 710ml (3 cups) water
  • Pinch sea salt
  • Small pinch organic powdered vanilla (optional)

Method

  1. Drain and rinse the soaked sunflower seeds, then place in a high-speed blender with the remaining ingredients and blitz until smooth and creamy.
  2. Transfer the milk to a bag or muslin covered jug. Then squeeze the mixture through the material to strain.
  3. Stir the strained milk and place in a sterilised bottle to keep in the fridge for up to 3 days.

Per serving (47g) Calories: 274, Carbohydrates: 9.4g, Sugars: 1.2g, Salt: 0.14g, Fat: 24g Saturates: 2.1g, Protein: 9.7g

Taken from September 2018 (Issue 42) Vegan Life Magazine

2 Comments

  1. […] As well as delivering her first order to an Aberdeen refill store in September, Joanna will be running online milk making workshops to help those living further afield switch Tetra Pak for homemade oat and nut milk. […]

  2. Animal Rights news from 200+ sources on August 20, 2021 at 8:01 pm

    […] As well as delivering her first order to an Aberdeen refill store in September, Joanna will be running online milk making workshops to help those living further afield switch Tetra Pak for homemade oat and nut milk. […]

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