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Sunflower Seed Milk

This luxurious creamy milk made with organic seeds has a rich nutty flavour. Perfect on its own or added to a beverage.



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



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


Top Tip: Save the sunflower pulp from the milk to make a cream cheese.


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