Simply Sunflower Seed Milk

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

Are you including sunflower seeds in your diet? Try making raw homemade sunflower seed milk as a delicious way to enjoy these nutritionally dense seeds. As with the homemade almond milk, cashew milk, macadamia milk, hazelnut milk, Brazil nut milk, coconut milk, rice milk, and pumpkin seed milk recipes I have posted, this raw homemade sunflower seed milk recipe is as easy as SOAK, BLEND, and DEVOUR, and makes a fabulous base for smoothies, ice creams, and desserts, and is a really interesting addition to savoury recipes like curries and stews.

If you live in the U.S, sunflower seeds are local treasures. Sunflower seeds are the fruit of the sunflower that is native to North America and enjoyed by Native Americans for years. They are available as whole in-shell seeds or dehulled kernels, and the sunflower seeds are small flat beige kernels which are covered in a black or grey striped shell. They have a mild nutty flavour and a tender texture that blends up really well into "mylk".

Sunflower seeds are a wonderful alkaline seed that is loaded with nutrients. They are a good source of fibre, protein, essential fatty acids, Vitamins B, calcium, iron, zinc, magnesium, potassium, manganese and selenium. They contain large amounts of Vitamin E. In fact, ¼ cup takes care of ½ of the recommended daily requirement. They also contain significant amounts of tryptophan like pumpkin seeds, and may help with depression and anxiety. Sunflower seeds have been linked to lowering cholesterol, blood pressure and promoting heart health, as well as The Vitamin E provides antioxidant and anti-inflammatory benefits.

Sunflower seeds have a high oil content and are subject to rancidity. Always purchase from a health food store with a high turnover to ensure maximum freshness and quality, and store in a sealed glass container in the fridge. I always soak and sprout, or dehydrate them to activate their full potential. You can always make sprouted sunflower seed milk by using sprouted sunflower seeds. What an AMAZING health boost.

Just like the pumpkin seed milk and rice milk recipes I have posted, this homemade sunflower seed milk is a lifesaver for those people dealing with nut allergies. This milk has a small amount of texture. You don't really need to strain it. In fact, you will get more nutritional benefit if you don't strain it. However, it is very thick and creamy. I find it a bit too full-on, so I typically strain it for use in raw smoothies, vegan puddings and desserts. Use the smooth pulp for use in crackers, savoury balls, crusts etc. I actually like to add some salt and just eat it with a spoon!

I will say that sunflower seed milk does have a fairly distinctive "seedy" flavour. I like to sweeten it with non alcoholic liquid stevia and add a bit of vanilla extract to heighten the flavours. It tastes delicious with some raw cacao powder for chocolate milk, some fresh or frozen berries for strawberry milk, some cinnamon and other spices etc. Play around and find a taste balance that works for you.

I like to get as much nutritional diversity into my diet as possible, and so I blend up different plant based milks every couple of days. This sunflower seed milk recipe is a great one to add into the rotation. Enjoy :)

Simply Sunflower Seed Milk

Simply Sunflower Seed Milk

  1. Place all ingredients in your Vitamix and start blending at low speed. Quickly accelerate to high speed until all of the seeds are completely pulverized - about 1 minute.
  2. Sweeten to taste.
  3. Consume unstrained for the most nutritional benefit. However, I find sunflower seed milk too thick and creamy. I prefer to strain it with a nut bag. You can find nut milk bags from health food stores or from raw online stores. Make sure you wash the bag as soon as you are done so you can reuse again and again.
    To strain: place your nut milk bag over a large glass container, large jar or jug. Pour the milk into the cloth and then squeeze it like a cow teet until every last drop is out.
  4. Keep in a sealed glass jar in the fridge for two days, possibly three if kept very cold.
  5. Don’t waste the pulp. Save it and dehydrate it, and then use it to make cookies and crusts.
  6. Makes about 2 - 2 1/2 cups milk.
  7. You could flavour this milk with cacao, berries, cinnamon etc. YUM!

* For more General Information about Home Made Plant Based Milks head to my Vegan Nut Milks page.


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