Vanilla Sesame Milk

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

This super easy vanilla sesame milk is a staple in our house because it takes less than 5 minutes to blend up, and is loaded with protein, calcium, and other nutrients. Scott and I blend up a different nut milk every couple of days for nutrient diversity and tastebud satisfaction. I've share a lot of nut milks on the site over the years. My simple almond milk is a popular favorite, but I encourage you to put this sesame milk in your rotation.

I include sesame seeds in my diet as much as possible. I sprinkle them on soups, salads, stews, stir-fries, oatmeal, and in baked goods. I also make homemade gomasio. Small, but mighty, sesame seeds are one of the most concentrated plant-based sources of calcium. Rich in heart-healthy fats and phytosterols, loaded with zinc, magnesium, copper, iron, and a great source of protein, these tiny titans are anti-inflammatory avengers that reduce pain and swelling, regulate blood pressure and cholesterol, build healthy blood, fizzle free radicals, promote collagen and elastin regeneration, and your immunity.

Oh, and the milk is creamy and delicious.

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Vanilla Sesame Milk

Vanilla Sesame Milk

Makes 3 1/2 cups5 MINS
  1. Throw the sesame and water into your blender, and blast on high for 30 to 60 seconds, until the seeds are completely pulverized.
  2. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
  3. Rinse your blender container, and pour the strained milk back in. Add the maple syrup, vanilla, and salt, and process on low for just a few seconds to combine.
  4. Store the milk in a sealed container in the fridge. Sesame milk will keep for about 3 days in a very cold fridge.

Learn more about making homemade milks.
Photo by Trent Lanz; styling by Alicia Buszczak

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